Brunswick Stew, Georgia Style

Brunswick Stew Georgia Style t

This is a Brunswick Stew, Georgia Style like you might find in the Barbecue joints. This is a slow simmered dish, mostly hands off time.



In this recipe, you’ll first make the sauce, then the stew, and add the sauce to the stew at the end.


  • 4 tablespoons butter
  • 1 3/4 cups ketchup (I used Heinz)
  • 1/4 cup yellow ballpark mustard (I used French’s)
  • 1/4 cup apple cider vinegar
  • 1 teaspoons minced garlic
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons liquid smoke
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco
  • 1 teaspoon fresh lemon juice
  • 1/4 cup dark brown sugar

Brunswick Stew:

  • 4 tablespoons butter
  • 3 cups or about 3 medium-sized diced red or Yukon potatoes (about 3/8th inch, skins left on)
  • 2 medium onions, diced
  • 2  14½ ounce cans of chicken broth or equivalent of chicken or pork stock
  • About 1 3/4 to 2 pounds preferred meat or a mix, smoked, baked or roasted, in chunks or shreds, along with any defatted juices from the cooking process.
  • 2  29 ounce cans whole tomatoes, and the juice from just one of the cans (tomatoes should be broken up)
  • 1 16 ounce can of baby lima beans, rinsed and drained
  • 1  14½ ounce can creamed corn
  • 1 14½ can corn, rinsed and drained
  • 1 8½ ounce can early peas, rinsed and drained, optional
  • 2 tablespoons Liquid Smoke
  • the reserved sauce



Melt butter, mix in ketchup and mustard. Add the rest of ingredients and whisk until smooth. Bring to a simmer and simmer (without bringing to a boil) very gently for about 10 minutes, stirring often. Sauce should be thick. Set aside.

Brunswick Stew:

In a large pan or Dutch oven, melt the butter. Add potatoes, onion, broth, and meat (plus any defatted drippings) and bring to a rolling boil. Reduce heat a bit and simmer strongly until the potatoes are nearly done about 15 to 20 minutes.

Add the rest of ingredients and simmer slowly (lid off) for about two hours, stirring now and then; stir more often near the end of the cooking time. The stew should be fairly thick with little juice, the meat in shreds. The stew may not need the full two hours.

Taste for seasoning; add salt if needed, more pepper, hot sauce, vinegar, sugar, liquid smoke, etc. if desired, to tweak it to your taste.

This makes around a gallon or so and freezes very well.

Keywords: Barbecue, Bargain Meal of the Week, brunswick stew, Chicken, Corn, creamed corn, Freezes Well, Heritage Recipe, leftover Chicken, leftover pork, Lima Beans, liquid smoke, Peas, Pork, Pork Shoulder Recipe, Potatoes, Tomatoes

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