Brunswick Stew Recipe

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Brunswick Stew

Lynette !


You can use leftover beef brisket, smoked pork, or buy the packaged meat they sell at the grocery for the smoked meat to save time and money. Very hearty stew/soup.

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16 cups
25 Min
2 Hr 15 Min
Stove Top


2 large
onions, chopped
2 clove
garlic, minced
1 Tbsp
vegetable oil
1 1/2 Tbsp
jarred beef soup base
2 lb
skinned and boned chicken breasts
28 oz
canned fire-roasted crushed tomatoes
12 oz
package frozen white shoepeg or whole kernel corn
10 oz
package frozen cream-style corn, thawed
9 oz
package frozen baby lima beans
12 oz
bottle chili sauce
1 Tbsp
brown sugar
1 Tbsp
yellow mustard
1 Tbsp
worcestershire sauce
1/2 tsp
coarsely ground black pepper
1 lb
chopped smoked meat (pork butt, brisket, etc)
1 Tbsp
fresh lemon juice
hot sauce, optional


1Saute onion and garlic in hot oil in a Dutch oven over medium heat 3 to 5 minutes or until tender.
2Stir together beef soup base and 2 cups water, and add to the Dutch oven. Stir in the chicken and the next 9 ingredients. Bring to a boil. Cover; reduce heat to low, and cook, stirring occasionally, 2 hours.
3Uncover and shred chicken into large pieces using 2 forks. Stir in smoked meat and lemon juice. Cover and cook 10 minutes. Serve with hot sauce if desired.

About this Recipe

Course/Dish: Other Soups
Main Ingredient: Chicken
Regional Style: Southern
Dietary Needs: Dairy Free
Other Tag: Heirloom