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Brunswick Stew

Brunswick Stew

A Southern classic originally made after a hunting expedition with squirrel. Today most Southerner make it with rabbit, chicken, turkey, ham, or pork, even beef on occasion. Recipe adapted from The Lee Bros. Southern Cookbook: Stories and Recipes for Southerners and Would-be Southerners



  1. Heat an 8-quart stock pot over medium-high heat and add:
    • 2 oz bacon , diced
  2. When bacon is crispy, transfer to a bowl and reserve.
  3. Add to hot pot:
    • 1 serrano chile , halved with seeds removed
  4. Toast for 5 minutes then transfer to bowl containing bacon.
  5. Wash with water and pat dry with paper towels:
    • 1 lb pork, country-style ribs , boneless
    • 2 lb chicken legs , quartered, skinned, and most of the fat removed
  6. Season both sides of pork and chicken with:
    • 1 1/2 tsp salt
    • 1/2 tsp black pepper, ground
  7. Place pork ribs in the hot pot and brown every side, approximately 3-5 minutes per side.
  8. Transfer to reserved bowl.
  9. Place chicken in the hot pot and brown both sides, approximately 3-5 minutes per side.
  10. Transfer to reserved bowl.
  11. Deglaze the pot with:
    • 1 cup chicken broth
  12. Using a wooden spoon, scrape up the browned bits of meat and bacon on the bottom of the pot.
  13. Bring broth to a boil and let it boil away until reduced by at least half.
  14. Add in reserved meat & chile with:
    • 5 cup chicken broth
    • 2 bay leaves
    • 2 celery , cut in half
    • 1 lb potatoes , quartered
  15. Bring the pot back up to a low boil/high simmer, over medium-high heat.
  16. Reduce heat to low and cover, remembering to stir every 30 minutes for approximately 1 ½ hours.
  17. With a pair of tongs, remove the chicken and rabbit pieces to a colander placed over the bowl. Be careful, as by this time, the meats will be very tender and may start falling apart.
  18. Remove and discard the bay leaf, celery and chiles.
  19. When the meat is cool enough to handle, carefully remove all the meat from the bones, shredding it as you go.
  20. Return the meat to the pot, throwing away the bones.
  21. Add in:
    • 1 cup carrots , chopped
  22. Simmer gently, uncovered, for at 20 minutes.
  23. Add:
    • 1 1/2 cup onion , chopped
    • 1 cup corn kernels
    • 14 1/2 oz diced tomatoes, canned
    • 1 1/2 cup lima beans
  24. Simmer for another 30 minutes, stirring every so often until the stew has reduced slightly.
  25. Remove from heat and stir in:
    • 2 TBS red wine vinegar
    • 1 lemon , juice only
  26. Season to taste with:
    • 1/2 tsp salt
    • 1/4 tsp black pepper, ground
    • 1 tsp hot sauce , (optional)
  27. You can either serve immediately or refrigerate for 24 hours, which enhances the flavors.

Brunswick Stew  Detail

Prep Time: 15 min
Cook Time: 2 hours 15 min

Difficulty: Easy
Servings: 10
Serving Size: 2 cups

Serving Suggestions: Serve hot, either on its own, or with a side of corn bread, over rice or with any braised greens as a side.