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Easy Brunswick Stew

This smoky Southern stew is a beloved classic from Virginia, North Carolina, and Georgia. Try this crowd-pleasing recipe with cornbread, hush puppies, or biscuits.

Serves 6
Ready in 30 mins
Prep time 5 mins
Cooking time 25 mins
389 calories per serving


> 1 tbsp olive oil
> 1 (16 oz) pkg frozen chopped onions and peppers, thawed
> 1 (16 oz) pkg pulled pork or 2 cups shredded cooked chicken
> 1/2 cup barbecue sauce
> 1 (28 oz) can no-salt-added diced tomatoes
> 1/2 (16 oz) pkg frozen corn, thawed
> 1 (16 oz) pkg frozen lima beans or baby lima beans, thawed
> 2 tbsp parsley (optional)
> Hot sauce, to serve


In a Dutch oven or large heavy-bottomed pot, heat the oil on medium-high. Add the onions and peppers. Cook 6–8 min., until softened. Stir in the pork and chicken and barbecue sauce. Cook 1 min., stirring often.
To pot, add the tomatoes, corn, and lima beans. Season with salt and pepper. Bring to a boil on high, reduce to a simmer, and simmer 15 min. If desired, garnish with the parsley and serve with the hot sauce.

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