Brunswick Stew (the Original version)

Laura Yoder


This is the original recipe for Brunswick Stew created in Brunswick, GA. It is an all day project to make this stew but very worth the time and effort.

★★★★★ 2 votes
Stove Top


3 lb
whole chicken
1 lb
lean pork
1 lb
lean beef roast
3 medium
onions, chopped
4 can(s)
16 oz. tomatoes
5 Tbsp
worcestershire sauce
1 1/2 bottle
14 oz ketsup
1 Tbsp
tobasco sauce
bay leaves
1/2 bottle
12 bottle of chili sauce
1/2 tsp
dry mustard
1/2 stick
3 Tbsp
2 can(s)
16 oz cans baby butter beans or baby lima beans
2 can(s)
16 oz. cans creamed corn
1 can(s)
small english or sweet peas
diced potatoes
1 box
cut okra

How to Make Brunswick Stew (the Original version)


  • 1Place meat in large heavy pot. Season with salt and pepper. Add onions and cover with water. Simmer until meat falls from the bones (several hours).
    Allow meat to cool, shred then return to pot with stock. Add next 8 indredients to pot and simmer for one hour. Stir occasionally to keep from sticking to bottom of the pot. Be careful that you don't scorch the bottom.
    Add next 6 indredients. Cook slowly (simmer on low) until stew becomes thick.
  • 2This stew is great served with cornbread or barbeque and seafood.

Printable Recipe Card

About Brunswick Stew (the Original version)

Course/Dish: Chicken, Beef, Pork
Main Ingredient: Chicken
Regional Style: Southern
Hashtags: #Dish, #stew, #main