This Brunswick stew combines chicken, ham, vegetables, and a lightly smoky tomato broth into a filling, comforting dish. It’s a Southern classic with a ton of history that’s simple to make and perfect for feeding a crowd or saving for leftovers.
Like a lot of regional dishes, Brunswick stew comes with a bit of history and a bit of a debate. Both Virginia and Georgia claim to be its birthplace, with early versions said to include whatever meat was available. The stew was then slowly simmered with vegetables over an open fire. And while the original recipes varied a little, the idea stayed the same: this was a thick, hearty stew made to feed a group.
Over time, the stew evolved into the version most people recognize today, with chicken, pork or ham, tomatoes, and a mix of vegetables like corn and beans. It’s similar to something like a Caldo de Res (Vegetable Beef Stew) or Albondigas (Mexican Meatball Stew). But this one is loved for its balance of savory, slightly smoky, and lightly tangy flavors, and you’ll often stir in a bit of heat at the end if you can tolerate it!
We’ll be keeping that traditional feel here but simplifying the process to make it easier to whip up in a home kitchen. For starters, everything cooks in one pot, and the ingredients are easy to find. And if you’re busy, you’ll be pleased to know that this Brunswick stew recipe stores well and tastes even better the next day as those flavors really meld.
Meal prep? Oh, yes.
Are butter beans lima beans?
Butter beans and lima beans are the same species. “Lima beans” is the general name, while “butter beans” usually refers to the larger, mature variety. Smaller limas are green and mild, while butter beans are bigger, cream-colored, and richer in flavor. The terms vary by region, but they describe the same basic bean.
Ingredient Notes and Substitutions
(Be sure to check the recipe card for a full list of ingredients and quantities)
- Chicken Thighs: Boneless, skinless thighs stay tender and add more flavor than chicken breast. You can substitute breast meat if preferred.
- Ham: Adds a smoky, savory element. Leftover ham works well here.
- Crushed Tomatoes: Form the base of the broth. You can use fire-roasted tomatoes for a deeper flavor.
- Red Bell Pepper: For a hit of crunch and sweetness!
- Red Potatoes: Bring a bit of bulk and heartiness to the base.
- Lima or Butter Beans: Both are traditional, adding a creamy texture and extra heartiness to Brunswick stew.
- Tabasco Sauce: I like using this to add a bit of heat. You can adjust to taste, substitute with another hot sauce, or leave it out if you’re sensitive to spice.
- Herbs: Thyme and oregano do a lot of heavy lifting to balance the mega-savory flavors in the stew.
How to Make Brunswick Stew
- Brown the Chicken. Season the chicken thighs with salt and black pepper, then sear them in a hot Dutch oven until browned on both sides, about 4 minutes. Remove and set aside.
- Cook the Ham. Add the diced ham to the same pot and cook for about 4 to 5 minutes. Set aside with the chicken.
- Sauté the Vegetables. Cook the onion and red bell pepper in the same pan as the meat until softened. Scrape up any browned bits from the bottom of the pot.
- Build the Stew Base. Add the chicken stock, herbs, crushed tomatoes, potatoes, beans, and corn. Stir and bring to a boil.
- Simmer Until Tender. Reduce the heat and let the stew cook until the potatoes begin to soften. This should be about 15 minutes.
- Add the Meats Back. Chop the chicken into bite-sized pieces and return it to the pot along with the ham and hot sauce.
- Finish & Serve. Simmer for around 10 minutes on low until everything is heated through and the flavors come together. Serve hot with some cornbread!
- Dutch Oven or Large Stock Pot: You’ll need a sturdy option for browning and simmering in one pot.
- Wooden Spoon: For stirring and scraping the pot without damaging it.
Storage and Reheating
Store any leftover stew in an airtight container in the refrigerator for up to 4 days.
To reheat, warm Brunswick stew on the stovetop over medium heat until it’s heated through, stirring occasionally. Add a splash of chicken stock or water if it’s thickened too much.
You can also microwave individual portions in short intervals. Just make sure you’re stirring in between.
If you want to keep it for longer, freeze stew in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating and enjoy!
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Frequently Asked Questions
You can, but it’s worth the extra few minutes. Browning the ham helps bring out its smoky flavor and adds more depth to the finished stew.
The stew is ready when the potatoes are tender and the flavors have come together. The broth should be slightly thickened but still spoonable.
Yes! Brown the chicken and ham first, then add everything to the slow cooker and cook on Low for 6 to 8 hours or on High for 3 to 4 hours. Add the hot sauce at the end.
Spice Blends for Sale
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Season the chicken thighs on both sides with salt and black pepper. In a Dutch oven or large stock pot, heat the oil and brown the chicken, about 4 minutes per side (working in batches if needed). Remove to a paper towel lined plate and rest.
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Brown the ham in the same pan, about 4-5 minutes. Set aside.
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In same pan add the onion and red bell pepper. Saute for 5 minutes and then add the chicken stock, oregano, thyme, tomatoes, potatoes, beans and corn. Stir and bring to a boil. Reduce heat to low and cook for 15 minutes.
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Chop the chicken into bite sized pieces and add to pot along with the ham and hot sauce. Stir and cook another 10 minutes on low. Serve immediately and optional cornbread.
Calories: 491kcal | Carbohydrates: 38g | Protein: 31g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 99mg | Sodium: 981mg | Potassium: 1218mg | Fiber: 7g | Sugar: 12g | Vitamin A: 613IU | Vitamin C: 33mg | Calcium: 60mg | Iron: 4mg
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
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