Brunswick Stew

Brunswick Stew – chicken, potatoes, lima beans, corn, seasonings, tomato sauce, chicken broth – AMAZING! Dump in the pot and simmer for 30-45 minutes. SO good! We love to serve this with some cornbread. Freeze leftovers for later!

Brunswick Stew - chicken, potatoes, lima beans, corn, seasonings, tomato sauce, chicken broth - AMAZING! Dump in the pot and simmer for 30-45 minutes. SO good! We love to serve this with some cornbread. Freeze leftovers for later!

The weather is turner cooler and I am in full blown soup mode!  This is my first attempt at homemade Brunswick Stew.  It turned out great, and it is super easy.  I know there are tons of versions of Brunswick Stew out there.  One of my favorite versions is at Bryon’s BBQ in Auburn.  They use BBQ pork in their recipe.  This recipe uses chicken and frozen corn and lima beans.  I used a rotisserie chicken, and dinner was on the table in less than an hour.  If you prefer, you could dump everything into a crockpot and let it go on low all day.  We served this with some cornbread for a delicious Fall dinner!

Brunswick Stew - chicken, potatoes, lima beans, corn, seasonings, tomato sauce, chicken broth - AMAZING! Dump in the pot and simmer for 30-45 minutes. SO good! We love to serve this with some cornbread. Freeze leftovers for later!

chicken, soup, stew, potatoes, tomatoes, lima beans
Soup, Entree
American
Yield: serves 6 to 8

Brunswick Stew

prep time: 10 minscook time: 40 minstotal time: 50 mins
Brunswick Stew – chicken, potatoes, lima beans, corn, seasonings, tomato sauce, chicken broth – AMAZING! Dump in the pot and simmer for 30-45 minutes. SO good! We love to serve this with some cornbread. Freeze leftovers for later!

ingredients:

  • 1 rotisserie chicken, skin removed and meat shredded
  • 2 cups low-sodium chicken broth
  • 2 (8-oz) cans tomato sauce
  • 1-1/2 cups peeled, chopped red potatoes
  • 1-3/4 cups frozen lima beans
  • 1-3/4 cups frozen whole kernel corn
  • 1 tsp sugar
  • 1/4 tsp salt
  • 1/2 tsp pepper
  • 1/4 tsp ground red pepper
  • 1/4 tsp oregano
  • 1/4 tsp poultry seasoning
  • 2 Tbsp dried minced onion flakes

instructions:

  1. In a large Dutch oven, add all ingredients.  Stir.  Bring to a boil.  Reduce heat and simmer for 30 to 45 minutes, until vegetables are tender.

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Comments

  1. I love Brunswick Stew. Can't get it here in Texas so I have to wait til we visit my MIL in Auburn (my hubby is from AL). We always get it from Mike & Ed's when we go down there.

  2. My family has made this for years…old family recipe from Georgia. Ours uses pork, chicken and beef. It's a two day process but definitely worth it. Makes a huge pot and freezes well. Sorry can't give it out. Family secret!

  3. I grew up in Georgia where the Brunswick stew is epic. This looks like a very worthy version and I wil make it soon. I'm homesick.

    Erin – ekcantcook.blogspot.com

  4. Cheryl – I read that Brunswick Stew was originally made with squirrel! Gasp! I think I'll just stick with chicken. 😉

  5. Looks hearty & delicious. This is ONE recipe I'd use lima beans in — otherwise no lima beans for me! When I lived in Richmond, Virginia, they used to have huge Brunswick Stew parties outside in the fall — huge batches. And I'm told that the meat of choice was squirrel!

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