{Guest Post} Brunswick Stew Recipe

(photo by: Romulo Yanes)
There are conflicting claims as to where Brunswick Stew originated. Brunswick Georgia? Brunswick County Virginia?

Hard to say – but one thing is clear to me – this is good stuff!

Brunswick stew was reported to be traditionally cooked in a huge pot over open flames. I do not have that option, so I use a heavy stockpot.

Obviously cutting the recipe down IS an option. This makes a lot of stew – and as far as I can remember – it does freeze and reheat fine. Just be careful not to burn it when reheating. I prefer to reheat on the stove, not in a microwave.

Options: This stew can be made with just chicken (1.5-2lbs) but the smoked pulled pork really adds to the flavor. Unfortunately, if you do not have your own smoker – it does also add to the cost of the stew. ~ Cookie Galore of Cooks Insanity

Brunswick Stew Recipe
by Cookie Galore, Cooks Insanity

The sauce:
In a sauce pan, over low heat, melt ¼ cup of butter.

1 ¾ cups ketchup
¼ cup yellow mustard
¼ cup white vinegar

Blend until smooth.

½ Tbs. chopped garlic
1 tsp. coarse ground black pepper
½ tsp. crushed red pepper
½ oz. liquid smoke
1 oz. Worcestershire sauce
½ oz. Tabasco sauce
½ Tbs. fresh lemon juice

Blend again.

¼ cup dark brown sugar
Stir constantly, increase heat to simmer (DO NOT BOIL) for about 10 minutes.
Makes about 3 ½ cups of sauce.
Set aside.


In a 2 gallon (or so) pot, over low heat, melt another ¼ lbs. of butter.

3 cups diced potatoes
1 cup diced onion
Two 14 ½ oz. cans of chicken broth
1 lbs. of baked chicken (white and dark)
8 – 10 oz. smoked pulled pork

Cautiously bring to a rolling boil, stirring until potatoes are near done, then add:

One each 8 ½ oz. can of early peas*
Two each 14 ½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)
The earlier "prepared" sauce
One each 16 oz. can of baby lima beans*
¼ cup liquid smoke
One each 14 oz. can creamed corn (seriously, I do not like creamed corn, but if you substitute regular corn – it is not nearly as good!)

Slow simmer for 2 hours.

Makes about 1.5 gallons.

*You can either use the liquid in the canned beans or not. Using it gives the option to cook down/reduce the stew if wanted. This is a thick stew.


  1. I am so excited to see Cookie guest posting over here on your site, Marie! She writes some of the most entertaining foody blogs, in my opinion. The narrative is full of those typical quirks and unexpected things that happen to all of us in the kitchen, and she scribes all the in's and out's with a girlfriend kind of tone to her content. Lots of fun! I encourage everyone to visit http://cooksinsanity.blogspot.com if you're a foody person!

    ~ Dawn

  2. That is really good post. I like this item. The recipe is unique. I will convince my wife to make it for me.