Something about a pot of Brunswick stew simmering away feels like home. He always prepared it with smoked pulled pork. The rich aroma of the slow-cooked flavors fills the air. Every spoonful brings back memories of Papa working over an open fire or the stove.

Papa would make a batch of delicious Brunswick Stew about once a year. Papa didn’t follow a written recipe–he just knew how to make it. Maybe it was all the years of cooking at the 4-H BBQ fundraiser. He would grab a large pot. He would throw in whatever was on hand. Somehow, it always turned out just right. Brunswick stew is the kind of stew that would warm your bones on a cool day.

The Secret is in the Simmer:

Papa’s Brunswick stew wasn’t fancy, but it was full of love. He would start with pulled pork, shredded chicken, and ground beef. Then, the vegetables, lima beans, corn, tomatoes, onions, and potatoes all simmered in a rich, tangy broth. A little BBQ sauce and a splash of vinegar. The key is time. Cooking low and slow until the flavors mingle together well.

A Tradition:

Whenever Papa made Brunswick stew, folks would show up—bowls in hand. LOL Years ago, I had my dad (Papa) come over and show me how he made his Brunswick stew. Like him, I did not have a recipe to follow. I only had written ingredients. I have modified them since then, making a few changes to the recipe. I want to share with you my Papa-inspired Brunswick stew.

Every year, my husband and I make a large batch of Brunswick stew. We preserve it by canning to enjoy or share. I want to start by explaining that each batch of Brunswick stew is never like the previous one. My recipe varies based on what meats we have. Venison is delicious in this stew recipe if you or someone you know is a hunter. The next thing I want to add about the meats is that I use whatever I have frozen throughout the year. For example, if we smoke beef brisket, pork loin, or chicken (I prefer smoked), then whatever meat is not eaten for that meal, I will vacuum seal and freeze the meat until we have a few days off when we have time to make a batch of Brunswick stew and preserve (can) it.

The next thing to add is that most of the vegetables mentioned are grown in our garden. Once we pick the vegetables, they get processed, canned, or frozen. But I would use frozen or canned vegetables if we didn’t have vegetables from our garden. So, I wrote this recipe using ingredients from the grocery store.

Recommendations:

I recommend using these tools when cooking the stew. The reason is the tomato base. Stainless Steel (12 or 24 Qt) pot is considered a “non-reactive” material, meaning the acid in the tomatoes won’t react with the pot, preventing any metallic taste or discoloration in your canned product. Other metals, like aluminum or copper, can be affected by acidic foods like tomatoes.

• Stainless steel pot like this one on Amazon is perfect. If you plan on canning the stew, I typically use a 24 QT stainless steel pot.
• Wooden spoon to stir the stew like this one on Amazon (24 inch). It really depends on how much stew you plan on making.

Another part of the big debate over Brunswick stew is whether to grind up (blend) the ingredients or leave them chunky. Personally, I like a chunky stew. It makes me feel like I have eaten something yummy.

Recipe Card:

What can you serve with Brunswick Stew?

Brunswick stew is a hearty dish; you will want side dishes that complement its rich flavors. Some options are;

Bread & Starches:

• Cornbread (classic Southern choice)
• Biscuits (Easy Flaky Biscuits)
• Garlic Bread
• Hush Puppies
• Rice

Vegetables & Salads:

• Coleslaw (adds a nice crunch and contrast)
• Side Salad with a tangy vinaigrette
• Steamed or roasted vegetables (like green beans, collard greens, turnip greens, or okra)

Other Southern-inspired Sides:

• Serve as a side to Southern-style Barbeque
• Mac and Cheese
• Baked beans (adds a smoky sweetness)
• Fried green tomatoes
• Pickles or pickled okra (acid to cut through the stew’s richness)

Storage Options:

Brunswick stew stores well, making it great for meal prep!

Refrigerator Storage:

1. Let stew cool to room temperature (no more than 2 hours)
2. Store in an airtight container
3. Good for up to 4-5 days in the fridge.

Freezer Storage:

1. Portion stew into freezer-safe containers or heavy-duty zip-lock bags (leave some space for expansion).
2. Lay bags flat to freeze for easy stacking
3. Good for 3-4 months in the freezer.

Canning:

If you would like instructions on canning Brunswick stew, review my blog posts on canning instructions for Brunswick stew.