Why You’ll Love this Savory Southern Brunswick Stew
Southern comfort in a bowl! This Brunswick stew brings together tender chicken, flavorful chuck roast, and smoky bacon in a rich tomato-based broth that’ll warm you from the inside out.
The combination of sweet corn and lima beans adds texture, while the perfect balance of tangy vinegar, zesty mustard, and subtle heat creates a symphony of flavors that dance on your palate.
Can you imagine anything more satisfying on a chilly evening? The long, slow simmer transforms ordinary ingredients into something truly extraordinary. Meat so tender it falls apart with just a gentle touch.
Trust me, this hearty classic is worth every minute it takes to prepare.
What Ingredients are in Savory Southern Brunswick Stew?
Brunswick stew is a hearty, Southern classic that brings together rich meats and garden-fresh vegetables in a tangy, slightly sweet tomato base. This recipe might look like it has a long ingredient list, but don’t let that intimidate you. Each component plays an important role in building those deep, complex flavors that make this stew so memorable.
The combination of chicken and beef gives the stew its substantial body, while bacon adds that irresistible smoky note that ties everything together.
- 4 pounds chicken breasts, split
- 2½ pounds boneless chuck roast
- 6 ounces thick-sliced bacon, cut into 2-inch pieces (about 5 slices)
- 2 cups chopped yellow onions
- 3 tablespoons minced garlic
- 1 cup low-sodium chicken broth
- 6 cups chopped tomatoes (or two 28-oz cans diced tomatoes with juice)
- 2 cups ketchup
- ¼ cup brown sugar
- ½ cup prepared yellow mustard
- ½ cup Worcestershire sauce
- ½ cup apple cider vinegar
- 2 tablespoons fresh lemon juice
- 1 tablespoon Tabasco sauce
- 3 cups frozen corn
- 2 cups frozen baby lima beans
While this recipe follows the traditional Brunswick stew formula, there’s definitely room for adaptation. Not a fan of lima beans? Green beans or butter beans make great substitutes.
The frozen vegetables help cool down the stew quickly at the end of cooking, but fresh will work beautifully if they’re in season. And regarding the meat—the long, slow cooking process is designed to break down tougher cuts, so don’t worry about using the most expensive options.
This stew actually benefits from those more economical, flavorful cuts that transform beautifully with time.
How to Make this Savory Southern Brunswick Stew
This old-fashioned Brunswick stew comes together in a few straightforward steps, starting with the meat.
Begin by preheating your oven to 350°F, then rinse and pat dry your 4 pounds of chicken breasts and 2½ pounds of chuck roast. Cut the chicken breasts in half and the roast into 4-5 pieces, season generously with salt and pepper, and arrange them on a roasting pan. Cover with foil and roast for about an hour until the meats are cooked through.
Once done, transfer the meats to a container to cool, then pour those precious meat juices into a heatproof measuring cup. Pop this in the freezer for about 30 minutes—this clever trick allows the fat to rise and solidify so you can easily remove it, leaving behind pure, concentrated flavor.
While your meats cool, it’s time to build the stew’s foundation. Chop your 6 ounces of thick-sliced bacon into 2-inch pieces and cook them in a large stockpot until crispy. Those bacon bits are little flavor bombs, trust me. Remove the bacon, drain off most of the fat leaving just 2 tablespoons, then return the bacon to the pot.
Now add 2 cups of chopped yellow onions and cook until softened, then toss in 3 tablespoons of minced garlic until fragrant. This is where the magic happens—add your skimmed meat stock (combined with chicken broth to make 3 cups), and scrape up all those delicious brown bits from the bottom of the pot. A high-end Dutch oven would be perfect for this recipe as it provides superior heat retention and distribution while simmering your stew.
Now come the flavor players: 6 cups of chopped tomatoes, 2 cups of ketchup, ¼ cup of brown sugar, ½ cup of prepared yellow mustard, ½ cup of Worcestershire sauce, ½ cup of apple cider vinegar, 2 tablespoons of lemon juice, and 1 tablespoon of Tabasco sauce.
Now for the long, patient simmer that transforms these ingredients into something spectacular. Add your cooled chicken and beef to the pot, making sure they’re fully submerged in the sauce, then cover and let everything bubble away gently for 2 hours, stirring occasionally to prevent scorching.
During the last 30 minutes, uncover the pot to let the stew thicken. By now, the meats should be falling apart—help them along with a potato masher if needed.
For the final touch, add 3 cups of frozen corn and 2 cups of frozen baby lima beans, cooking for another 30 minutes until the vegetables are tender but still retain their color and texture. For the most authentic results, consider investing in a premium polenta pot which provides excellent heat distribution for slow-simmering stews like this one. Serve this hearty masterpiece with corn muffins and extra Tabasco for those who like an additional kick.
The stew’s complex flavors develop even more overnight, making leftovers something to look forward to.
Savory Southern Brunswick Stew Substitutions and Variations
While traditional Brunswick stew follows certain time-honored ingredients and methods, I’m a firm believer that every good recipe deserves a little personalization.
Don’t have chicken breasts? Try thighs for richer flavor. Pork shoulder works beautifully instead of chuck roast, creating an equally tender result. Vegetarians can substitute hearty mushrooms and extra beans for the meat.
Not a lima bean fan? Green beans or edamame make perfect stand-ins.
Spice lovers might add jalapeños or bump up the Tabasco. For a sweeter profile, increase brown sugar or add a touch of molasses.
What to Serve with Savory Southern Brunswick Stew
Now that you’ve got your stew simmering to perfection, let’s talk about what to serve alongside this Southern classic.
Corn muffins are my absolute go-to companion—their slightly sweet crumbliness perfectly balances the savory richness of the stew. I love watching guests dunk these golden nuggets into the thick sauce.
A simple green salad with vinaigrette cuts through the heartiness, while pickled vegetables add a welcome tang.
And don’t forget extra Tabasco for heat-seekers!
Southern sweet tea completes the experience, its cool sweetness invigorating your palate between each spoonful of that meaty, veggie-packed goodness.
Final Thoughts
Brunswick stew has earned its reputation as a true Southern comfort classic for good reasons. The rich combination of tender meats, tomatoes, and vegetables creates a harmony of flavors that’s simply irresistible.
What makes this recipe special is how the meat slowly breaks down, creating that signature texture that’s somewhere between soup and stew.
I love how versatile this dish is—perfect for gatherings, weeknight dinners, or batch cooking. The leftovers? Even better the next day as those flavors continue to meld.
Much like potato soup, Brunswick stew provides a comforting and hearty foundation that carries savory flavors beautifully.
For a refreshing contrast to this hearty meal, consider serving with a crisp Belgian endive salad featuring sweet apple slices and a honey vinaigrette dressing.
Trust me, you’ll find yourself making this hearty, soul-warming stew through every season.
