Georgia

Brunswick Stew

Brunswick Stew is Georgia's claim to BBQ fame - a thick, hearty tomato-based stew loaded with pulled pork, corn, lima beans, and potatoes. Both Georgia and Virginia claim to have invented it, but Georgia's version with its emphasis on smoked pork has become the quintessential BBQ accompaniment across the South.

4-5 hours Serves 12-16 Low simmer Southern

Equipment Needed

  • Large Dutch oven or stockpot (8+ quarts)
  • Smoker or grill (for pork)
  • Long wooden spoon
  • Meat thermometer
  • Immersion blender (optional)
  • Ladle

Instructions

  1. 1

    Smoke the Pork

    Season pork shoulder with dry rub and smoke at 225-250°F for 8-10 hours until internal temp reaches 195-200°F and meat is falling off the bone. Alternatively, use leftover pulled pork or slow-cook in the oven.

  2. 2

    Shred the Pork

    Let pork rest, then shred with two forks, discarding bone and excess fat. The smoky pulled pork is the heart of authentic Georgia Brunswick stew. Reserve any juices.

  3. 3

    Build the Base

    In a large Dutch oven, melt butter over medium heat. Add onions and cook until softened, about 8 minutes. Add garlic and cook 1 minute more until fragrant.

  4. 4

    Add Tomatoes and Liquid

    Add crushed tomatoes, chicken broth, BBQ sauce, Worcestershire, and vinegar. Stir in smoked paprika, cayenne, salt, and pepper. Bring to a simmer.

  5. 5

    Add Potatoes

    Add diced potatoes first - they take the longest to cook and will help thicken the stew as they break down. Simmer for 20 minutes.

  6. 6

    Add Remaining Vegetables and Pork

    Stir in lima beans, corn, okra (if using), and shredded pork with any reserved juices. Reduce heat to low and simmer for 1-2 hours, stirring occasionally.

  7. 7

    Achieve Proper Consistency

    The stew should be thick enough that a wooden spoon stands up in it. If too thin, continue simmering. If too thick, add more broth. Some cooks mash some potatoes against the pot to thicken.

  8. 8

    Adjust Seasonings

    Taste and adjust salt, pepper, and hot sauce. The stew should be well-balanced with smoky, sweet, tangy, and slightly spicy notes. Add more BBQ sauce if desired.

  9. 9

    Rest and Serve

    Let stew rest off heat for 15-20 minutes - it thickens as it sits and flavors meld. Serve hot in bowls with cornbread or saltines. Brunswick stew is even better the next day.

Tips & Variations

  • The Debate: Georgia uses primarily pork, while Virginia's version includes chicken. Some recipes use both - it's a matter of preference and tradition.
  • Leftover Meats: Brunswick stew is a great way to use leftover smoked brisket, chicken, or a combination. The smokier the better.
  • Thickness Test: Traditional Brunswick stew is thick enough that a wooden spoon will stand upright. Keep simmering until you reach this consistency.
  • Make Ahead: This stew improves dramatically after a night in the refrigerator. The flavors meld and deepen beautifully.
  • Large Batch Cooking: At BBQ competitions, Brunswick stew is often cooked in massive cast iron pots over open fires, stirred for hours.
  • Freeze Well: Brunswick stew freezes beautifully for up to 3 months. Thaw overnight and reheat slowly, adding broth if needed.