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Classic Georgia Brunswick Stew with Lima Beans and Corn

Brunswick stew is a hearty Southern one-pot meal simmered in a 6-quart Dutch oven with pork, chicken, tomatoes, lima beans, and corn. Slow-simmered pork and shredded chicken make every bowl thick and filling, with a tangy barbecue finish.
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Prep Time 20 minutes
Cook Time 2 hours 40 minutes
Total Time 3 hours
Servings: 10 servings
Course: Dinner
Cuisine: Southern
Calories: 550
Ingredients Equipment Method Notes

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

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the vegetable oil in a 6-quart Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
  2. Stir in the garlic and cook for 30 seconds.
  3. Add the pork, chicken broth, crushed tomatoes, tomato sauce, barbecue sauce, Worcestershire sauce, vinegar, salt, and pepper; stir to combine. Bring to a boil, then reduce the heat to low, partially cover, and simmer, stirring occasionally, until the pork is fork-tender, 1 1/2 to 2 hours.
  4. Add the chicken thighs and potatoes, cover partially, and simmer until the chicken reaches 165°F and the potatoes are tender, 25 to 35 minutes.
  5. Transfer the chicken to a cutting board, shred it with two forks, and return it to the pot.
  6. Stir in the lima beans and corn and simmer uncovered, stirring occasionally, until heated through and the stew has thickened, 15 to 20 minutes.

Notes

For tender, easy-to-shred chicken, confirm it reaches 165°F before taking it out to shred. Refrigerate leftovers for 3 to 4 days; this stew freezes well for up to 3 months. For a gluten-free option, choose certified gluten-free barbecue and Worcestershire sauces.