Brunswick Stew
Quick answer
- Total time
- 70 min
- Level
- Medium
- Servings
- 6 servings
- Ingredients
- 15
About this dish
Shredded chicken and pork, corn and butter beans cook down together in a tomato broth until the stew turns thick.
Read more
Unlike gumbo, it has no long-cooked flour roux, and small cubes of potato break down to do the thickening while the corn keeps some pop. The recipe assumes fully cooked, unsauced meat: raw meat cannot simply be swapped in for the same time, and barbecue-sauced leftovers would throw off the sweetness and salt. Vinegar goes in at the very end to brighten the tomato.
Ingredients
Instructions
- 1
Shred the cooked chicken and pork.
Dice onion and celery, mince garlic, and peel and cut potato into 1 cm cubes.
- 2
Cook onion and celery in oil over medium heat for 6 minutes in a heavy pot.
Add garlic and cook 1 minute.
- 3
Add tomatoes with juices, stock, potato and bay leaf.
Bring to a boil, lower to a simmer, and cook 20 minutes until potato is easily pierced.
- 4
Add meat, frozen corn and drained beans.
Simmer uncovered for 15 to 20 minutes, stirring along the base, until bubbling throughout and the meat reaches 74°C.
- 5
Remove bay leaf and stir in vinegar, salt and pepper.
Refrigerate leftovers in shallow containers within 2 hours and reheat to 74°C.
References checked
These references were consulted when this page was prepared or corrected. A source check does not mean the recipe was independently kitchen-tested.
- Brunswick Stew
James Beard Foundation · Checked: 2026-09-26
- Safe minimum internal temperatures
FoodSafety.gov · Checked: 2026-09-26
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