Classic Georgia Brunswick Stew with Lima Beans and Corn

Name: Classic Georgia Brunswick Stew with Lima Beans and Corn
Prep time: 20 min
Cook time: 160 min
Total time: 180 min
Ingredients: 2 tbsp vegetable oil; 1 yellow onion (large, diced); 3 cloves garlic (minced); 1.5 lb pork shoulder (boneless, trimmed and cut into 1-inch cubes); 4 cups low-sodium chicken broth; 1 can (28 oz) crushed tomatoes; 1 can (15 oz) tomato sauce; 0.5 cup barbecue sauce; 1 tbsp Worcestershire sauce; 1 tbsp apple cider vinegar; 1 tsp kosher salt; 0.5 tsp black pepper; 1.5 lb chicken thighs (boneless, skinless); 2 potatoes (medium russet, peeled and cut into 1/2-inch cubes); 1 package (10 oz) baby lima beans (frozen); 2 cups corn (frozen)

During the long pork simmer, the broth turns tomato-rich and takes on the tang of barbecue sauce, while the pork slowly softens enough to pull apart with a fork. Later,…

By Julia • October 25, 2026 • Reading time: 9 min

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Serves 4–6

During the long pork simmer, the broth turns tomato-rich and takes on the tang of barbecue sauce, while the pork slowly softens enough to pull apart with a fork. Later, potatoes add body, and lima beans and corn turn the pot into the hearty, spoonable stew I want from classic Georgia Brunswick stew.

I cook the pork first, then add the chicken and potatoes for a shorter simmer. That timing gives the pork time to become tender without leaving the chicken in the pot for the whole stretch. The chicken thighs stay easy to shred, and the potatoes soften without disappearing into the broth.

This makes a generous pot for 10, with crushed tomatoes and tomato sauce providing a rich base and a little vinegar brightening the barbecue flavor. The finished stew is thick, savory, and full of tender meat, soft potatoes, and sweet corn.

Classic Georgia Brunswick Stew with Lima Beans and Corn, thick and hearty

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Kitchen Note

Let the onion soften before the garlic goes in. Garlic needs only 30 seconds in the hot oil; if it starts to brown, it can taste bitter in the finished stew.

Save this classic Georgia Brunswick stew for a chilly evening—tender pork, shredded chicken, lima beans, and corn in a thick tomato-barbecue broth.

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Why Brunswick Stew Needs Two Separate Meat Simmer Times

Pork shoulder and chicken thighs don’t become tender on the same schedule. The pork goes into the pot with the broth and tomatoes first, then simmers until a fork slips into it easily. That long, gentle cook gives the pork time to soften and lets its savory flavor settle into the tomato-based broth.

Chicken thighs need less time. Adding them with the potatoes after the pork is tender means the chicken cooks through without spending the entire pork-simmering stretch in the pot. It also gives the potatoes time to become tender in the same stage, rather than sitting in the broth for hours and losing their shape.

Think of the pot in three stages: the pork builds the base, chicken and potatoes finish the main simmer, and the lima beans and corn go in near the end. Keeping those additions in their own windows helps the finished stew hold onto distinct pieces of meat and vegetables instead of turning into one uniform mash.

The Ingredients That Give Brunswick Stew Its Body and Southern Tang

Classic Georgia Brunswick Stew with Lima Beans and Corn, rich and chunky

Pork shoulder — Its marbling and connective tissue suit a long simmer, giving the stew tender, substantial bites. Trimmed boneless shoulder is a practical buy; boneless country-style pork ribs cut into the same size pieces are a useful stand-in, though the texture can vary with the cut.
Boneless, skinless chicken thighs — Thighs stay more forgiving during simmering than lean breast meat. If you use boneless, skinless chicken breast instead, keep the same stage in the method and check it early; it will be leaner and less succulent. The broth and vegetables don’t need a premium brand.
Crushed tomatoes and tomato sauce — Crushed tomatoes bring texture and tomato flavor, while tomato sauce rounds out the broth. Standard canned tomatoes work well here. If you only have whole peeled tomatoes, crush them by hand before adding them; the texture will be a little less even.
Barbecue sauce, Worcestershire, and apple cider vinegar — Together they bring sweetness, savory depth, and brightness. An everyday barbecue sauce is fine; its sweetness and smoke level will shape the final pot. If Worcestershire is missing, an equal measure of soy sauce adds savory depth, but the stew will taste less tangy and complex.
Russet potatoes, lima beans, and corn — Russets soften and help give the broth body. Yukon Gold potatoes can replace them, but the stew will be a little less thick. Frozen vegetables are convenient and work well straight from the freezer; frozen butter beans can replace the lima beans in the same quantity for a creamier, larger bean.

How to Layer the Pork, Chicken, and Vegetables Without Losing Their Texture

Soften the Onion Before the Garlic

Heat the vegetable oil in a 6-quart Dutch oven over medium heat, then add the diced onion. Cook, stirring occasionally, until it has softened, about 5 to 7 minutes; it should look glossy and pliable, not deeply browned. Stir in the minced garlic and cook for 30 seconds. Keep it moving so the garlic doesn’t scorch while the onion finishes releasing its flavor.

Give the Pork Its Long, Gentle Simmer

Add the pork, chicken broth, crushed tomatoes, tomato sauce, barbecue sauce, Worcestershire sauce, vinegar, salt, and pepper, then stir to combine. Bring the pot to a boil and reduce the heat to low. Partially cover it and simmer, stirring occasionally, for 1 1/2 to 2 hours, until the pork is fork-tender. If the liquid is bubbling hard, lower the heat; a gentle simmer is what you want during this long stretch.

Cook the Chicken and Potatoes Together

Add the chicken thighs and cubed potatoes, then partially cover the Dutch oven again. Simmer for 25 to 35 minutes, until the chicken reaches 165°F and the potatoes are tender when pierced. Check a potato as well as the chicken, since a tender piece of meat doesn’t tell you whether the centers of the potato cubes are soft. Avoid cutting the potatoes smaller than the specified 1/2-inch cubes, or they may soften faster.

Shred the Chicken and Finish with the Vegetables

Transfer the cooked chicken to a cutting board and shred it with two forks, then return it to the pot. Stir in the lima beans and corn and simmer uncovered for 15 to 20 minutes, stirring occasionally. The vegetables should be heated through, and the broth should thicken as it simmers. If the bottom starts to catch, stir more often and keep the heat low.

Easy Brunswick Stew Swaps That Keep the Pot Balanced

Choose a spicier barbecue sauce

Replace the regular barbecue sauce with a spicy version in the same quantity. It brings a gentle heat through the broth without changing the cooking method; the final stew will be less sweet if the spicy sauce is also less sugary.

Swap in frozen butter beans

Use the same quantity of frozen butter beans in place of the baby lima beans and add them at the same stage. Their wider, creamier texture makes each spoonful feel a bit more substantial while keeping the familiar bean-and-corn finish.

Make the stew gluten-free

Use gluten-free chicken broth and barbecue sauce, then replace the Worcestershire sauce with the same quantity of gluten-free tamari. Tamari gives the broth a slightly more soy-savory finish, but the tomatoes, pork, chicken, potatoes, beans, and corn still make a hearty stew.

Storage and Reheating

Refrigerator: Refrigerate leftovers within 2 hours and keep them in a covered container for 3 to 4 days. The stew thickens as it chills, and the potatoes soften a little.
Freezer: Freeze in airtight portions for up to 3 months. The potatoes may become softer or slightly grainy after thawing, but the stew still reheats well.
Reheating: Warm it gently in a saucepan over low heat, stirring often. If it has thickened too much, loosen it with a splash of chicken broth; avoid a hard boil, which can break up the potatoes.

Questions That Come Up While This Brunswick Stew Simmer

Can I use canned corn instead of frozen?+

Yes. Drain it well and use an equal volume in place of the frozen corn, adding it with the lima beans. Canned corn is already cooked, so the goal is just to heat it through without stirring so vigorously that the kernels break up.

Can I use canned lima beans instead of frozen?+

Yes. Drain and rinse the canned beans, then stir them in near the end of the uncovered simmer, just long enough to heat through. They’re already tender, so adding them for the full frozen-bean simmer can make them fall apart.

How do I thicken Brunswick stew if it looks too loose?+

Keep it uncovered at a gentle simmer, stirring occasionally, until more liquid evaporates and the broth thickens. Don’t rush it by turning up the heat; a hard boil can make the bottom catch before the stew has reduced evenly.

Can I leave out the barbecue sauce?+

You can, but the stew will lose some sweetness and the distinctive barbecue note that balances the tomatoes and vinegar. There isn’t a direct one-ingredient replacement for that combination, so use a sauce you enjoy if you want the familiar Brunswick-style flavor.

Can I use fresh corn instead of frozen?+

Yes. Cut the kernels from the cob and add them with the lima beans. Simmer until the kernels are tender and hot; fresh corn may need a little longer than frozen to reach that point.