Brunswick Stew is most often served as a main dish with cornbread, saltines, or sliced white bread on the side. It’s especially popular at cookouts and alongside pulled pork or barbecue chicken, but it stands strong all on its own. This stew isn’t meant to be fancy it’s meant to be filling, comforting, and deeply satisfying. True Georgia Brunswick Stew is thick, meaty, slightly sweet, and smoky, with every bite telling a story of Southern hospitality and tradition.
Ingredients
2 cups cooked shredded pork (smoked or roasted)
2 cups cooked shredded chicken
2 tablespoons butter or oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 (28 oz) can crushed tomatoes
1 cup chicken broth
1½ cups corn kernels
1 cup cooked lima beans
½ cup barbecue sauce
1 tablespoon Worcestershire sauce
1 teaspoon salt, or to taste
½ teaspoon black pepper
1 teaspoon sugar (optional)
Instructions
In a large pot over medium heat, melt the butter and sauté the onion until soft. Add garlic and cook briefly.
Stir in crushed tomatoes and chicken broth, bringing to a gentle simmer.
Add shredded pork, shredded chicken, corn, and lima beans. Stir well.
Mix in barbecue sauce, Worcestershire sauce, salt, pepper, and sugar if using.
Reduce heat to low and simmer uncovered for 45–60 minutes, stirring often, until thick and well blended.
Taste and adjust seasoning as needed.
Serve hot with cornbread or crackers.
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