Georgia Brunswick Stew
A rich and hearty southern classic.
you're making mealtime meaningful.
When I think about a rich and hearty stew, Georgia Brunswick rises to the top of the list. It’s a classic southern recipe, a medley of meat and vegetables slow-cooked to stewy perfection. Georgia Brunswick Stew is a staple at social, celebratory gatherings, like potlucks or church picnics. Georgia Brunswick is one of those recipes that “freezes beautifully,” so make this ahead to serve later or have a batch hot and ready for the family to enjoy. Let’s take a look at how it’s done!
What is a Georgia Brunswick Stew?
A traditional recipe starts with onion, lima beans, corn, and a rich tomato base. Vegetables stand out, but what makes this stew even heartier is the combination of pulled pork and chopped chicken that adds texture and savory flavor.
In a Dutch oven or heavy-bottomed pot, you’ll sauté onion and garlic to build the first layer of flavor. Chicken broth, diced tomatoes, barbecue, and Worcestershire sauce help add richness and depth to the flavor profile.
Into the pot go the lima beans, corn, shredded pork, and cubed chicken. This will simmer, low and slow, in the pot for a good 30 minutes – longer if you can – to really soften and season the stew, transforming it into a rich and so, so, so comforting pot of deliciousness. Just look at how hearty this is!
I like to serve this with a little bit of heat, so a dash or two of your favorite hot sauce is recommended. I like to drizzle a little extra barbecue sauce over the top. A cardinal rule of cooking is to taste you food before you serve, a fact that remains true here. Taste and add a bit of salt and pepper, as desired.
Georgia Brunswick Stew is great for a potluck or to share with family or friends as a part of a welcome or caregiving package. This is a bowlful of love and deliciousness!
Georgia Brunswick Stew
Yield(s): Serves 6-8
10m prep time
40m cook time
you're making mealtime meaningful.
Ingredients
- 2 tablespoons olive oil
- 1 large white or yellow onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 2 cups chicken broth, plus more as needed
- 1 (14 oz) can diced tomatoes
- 1 cup frozen corn
- 1 cup frozen lima beans
- 3/4 cup barbecue sauce, plus more for serving
- 2 tablespoons Worcestershire sauce
- 2 cups pulled pork
- 2 cups cooked chicken, chopped
- Hot sauce, to taste
- Kosher salt and freshly ground black pepper, to taste
Preparation
- In a Dutch oven or large heavy-bottomed pot, heat the olive oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add garlic and cook 1 minute more.
- Stir in tomato paste and cook 1 minute, stirring constantly.
- Stir in chicken broth, diced tomatoes, corn, lima beans, barbecue sauce, and Worcestershire sauce. Season with salt and pepper.
- Stir in chicken and pork, then bring to a boil. Reduce heat to a simmer, then let simmer at least 30 minutes, and longer for deeper flavor. If mixture becomes too thick, add more broth as desired.
- Taste and adjust seasoning as needed. Add hot sauce to taste. Serve drizzled with additional barbecue sauce, if desired. Enjoy!
Recipe adapted from Small Town Woman