Georgia Classic Brunswick Stew

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A thick, smoky, tomato-rich stew from the heart of Georgia, loaded with tender shredded chicken, pulled pork, lima beans, corn, and potatoes. Slow-simmered until deeply savory and traditionally served alongside buttery cornbread. This is true Southern comfort in a bowl.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 40 gCarbs
• 8 gFiber
• 11 gSugar
• 32 gProtein
• 780 mgSodium
• 960 mgPotassium
• 95 mgCalcium
• 4.2 mgIron
• 18 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the Meats

• 1 lb boneless skinless chicken thighs
• 1/2 lb smoked pulled pork shoulder
• 4 oz thick-cut smoked bacon, diced
• 1/2 tsp kosher salt
• 1/2 tsp freshly ground black pepper

For the Stew Base

• 1 large yellow onion, finely diced
• 3 cloves garlic, minced
• 1 (28 oz) can crushed tomatoes
• 2 cups chicken stock
• 2 tbsp Worcestershire sauce
• 2 tbsp yellow BBQ sauce
• 1 tbsp apple cider vinegar
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp crushed red pepper flakes

For the Vegetables

• 1 lb Yukon Gold potatoes, diced 1/2-inch
• 1 (15 oz) can lima beans, drained
• 1 1/2 cups frozen sweet corn kernels
• 1 cup frozen sliced okra
• 2 tbsp unsalted butter

Directions

1. Season chicken thighs with salt and pepper. In a heavy Dutch oven over medium heat, cook diced bacon until fat renders, about 5 minutes. Add chicken thighs and brown on both sides, about 6 minutes total. Remove chicken and bacon, leaving drippings.
2. Add diced onion to the pot and cook until translucent, about 5 minutes. Stir in garlic and cook 30 seconds until fragrant. Sprinkle in smoked paprika, thyme, and red pepper flakes, stirring for 15 seconds.
3. Pour in crushed tomatoes, chicken stock, Worcestershire sauce, BBQ sauce, and apple cider vinegar. Scrape the bottom of the pot to lift any browned bits, then return the chicken thighs and shredded pulled pork to the liquid. Bring to a boil.
4. Reduce heat to low, cover, and simmer gently for 45 minutes until the chicken is fall-apart tender. Remove chicken, shred with two forks, and return to the pot.
5. Add diced potatoes, lima beans, and corn. Simmer uncovered for 25 minutes until potatoes are fork-tender and the stew has thickened to a hearty, spoon-coating consistency.
6. Stir in okra and butter during the final 10 minutes. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar for brightness.
7. Ladle into wide bowls and serve hot with warm cornbread, pickled peppers, and sliced green onions on the side.

Cook’s Notes

• For the most authentic Georgia flavor, use a combination of smoked chicken and pulled pork from a real barbecue joint rather than supermarket meats.
• Brunswick stew tastes even better the next day; refrigerate overnight and reheat gently on the stove, adding a splash of stock to loosen.
• If you prefer a thicker stew, mash about 1 cup of the cooked potatoes against the side of the pot to help the stew cling to the spoon.
• Traditional Brunswick stew is famously debated between Georgia and Virginia; this version leans toward the tomato-forward Georgia style with a smoky backbone.
• Serve with skillet cornbread, saltine crackers, or hot sauce on the side for a true Southern table experience.

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