Brunswick Stew
This Brunswick Stew recipe is a thick barbecue-flavored stew made with ground beef, potatoes, corn, beans and tomatoes. Hearty and delicious!
A THICK AND HEARTY OLD-FASHIONED SOUP
Surprisingly, this hearty, rib-sticking stew is steeped in controversy! The story is told that this Brunswick Stew was invented in Brunswick County, Virginia. So most folks here in Virginia lay claim to inventing this thick soup. Although, there are folks in Georgia who believe wholeheartedly it was invented there (and they will try with all their might to convince ya!) But no one has been able to prove without a doubt that either place invented it, but if you visit those places, like here in Brunswick County, there are folks who will bring out receipts – ha! Like any good, old recipe with lots of history, it has many, many variations. Wherever you believe it was invented, it’s good no matter what!
FREQUENTLY ASKED QUESTIONS:
Brunswick Stew is a tomato-based soup that contains different types of vegetables and beans. It usually has a smoky flavor from the barbecue sauce and contains one or more types of meat. It’s really a thick meat and vegetable soup with bbq flavor (which really sets it apart from other similar stews).
When it comes to the veggies in this, I’ll say that I really love it with okra. However, I still haven’t quite gotten my hubby to enjoy okra as much as I do. So, if okra is your thing, try adding it to this stew (it’s so good!) You could also add some lima beans or green beans.
Yes. You can convert this stovetop recipe to a Crock Pot recipe easily. Once you’ve browned the beef and drained the grease, instead of adding it and all the ingredients to the stew pot, add it all to the Slow Cooker. Place your lid on and cook on low for 4-6 hours or until your veggies and ingredients are cooked through.
Sometimes I like to add a scoop of cooked rice to the bottom of my bowl and then add the stew. This stew would be great with your favorite crusty bread or crackers and could be served with a big green salad.
Sure. You could swap it out with leftover pulled pork, which is how you’ll usually find it served in Virginia many times. Additionally you could try leftover chicken, ground chicken, ground pork or even ground turkey. If you want to use chicken or other white meat with this, just substitute the beef broth with chicken broth.
You can make this stew then transfer over to a 7-quart crock pot to keep warm.
Yes, and it’s great for freezing. Once the stew has cooled to room temperature, transfer it to a freezer safe container and freeze for up to 3 months. Thaw in the fridge overnight and reheat when ready.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- ground beef – cooked pulled pork is another meat that can be used and is common in other variations of this recipe. Also, this uses two pounds of ground beef, if you don’t want it to be that beefy, just use one pound.
- onion
- crushed tomatoes – you can use canned diced tomatoes but we prefer the texture of the crushed in this stew.
- barbecue sauce – just use your favorite or make Homemade Barbecue Sauce.
- potatoes – this recipe works best with russet potatoes or Yukon gold potatoes. Red potatoes are bit too waxy but you could use them if you really prefer them.
- canned corn – You can use frozen or fresh corn.
- canned northern beans – if you don’t have these, you can double up on pinto beans, or swap this out for another bean that your family enjoys.
- canned pinto beans – as I stated above, use whatever type of beans you enjoy.
- beef broth – you could use or beef stock in place of the broth if needed. Additionally, other flavored broth or stock could be used in a pinch. Get low or no sodium if you have any sensitivity to salt. You can always add additional salt later if you think it’s not seasoned enough.
HOW TO MAKE BRUNSWICK STEW:
In a large stock pot, brown and crumble ground beef along with diced onions over medium heat. When the ground beef is cooked, drain excess grease. Put ground beef back into large pot and start adding all the other ingredients. Add in crushed tomatoes pinto beans, northern beans and corn.
Then add beef broth, diced potatoes and barbecue sauce. Give it all a good stir.
Cover pot and simmer on medium heat for about 30 minutes (until your potatoes are fork tender.)
CRAVING MORE?
- Slow Cooker Poor Man’s Stew
- Beef Stew (stovetop version)
- Creamy Chicken Stew
- Crock Pot Beef Stew
- Chicken Noodle Stew
- Crock Pot Chicken Pierogi Stew
- Crock Pot Tortellini Stew
- Stuffed Pepper Soup
- Hamburger Hash Soup
- Slow Cooker Hamburger Potato Soup
- Kielbasa Corn Chowder
Originally published: November 2012
Updated photos & republished: December 2024
Brunswick Stew (+Video)
Ingredients
- 2 pounds ground beef (see notes below)
- 1 medium onion, diced
- 20 ounce can crushed tomatoes
- 15 ounce can pinto beans, undrained
- 15 ounce can northern beans, drained and rinsed
- 2 (15 ounce) cans corn, drained well
- 5 cups beef broth (use low or no sodium if needed)
- 2 russet potatoes, peeled and cubed
- 18 ounce bottle barbecue sauce
Instructions
- In a large stock pot, brown and crumble 2 pounds ground beef along with 1 medium onion, diced over medium heat. When the ground beef is cooked, drain excess grease.
- Put ground beef back into large pot.
- Add in 20 ounce can crushed tomatoes, 15 ounce can pinto beans, undrained, 15 ounce can northern beans, drained and rinsed and 2 (15 ounce) cans corn, drained well.
- Next add 5 cups beef broth along with 2 russet potatoes, peeled and cubed and 18 ounce bottle barbecue sauce.
- Give it all a good stir.
- Cover pot and simmer on medium heat for about 30 minutes or so (until the potatoes are fork tender).
Video
Notes
- Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.
- If you don’t want this as beefy, you can just use one pound of ground beef or cooked pulled pork.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
This is very good. Made the stew according to your recipe, start the baroque sauce with less to build up the taste and add more as it cook and test. I tell you it is great stuff. Thank you and have a great New Year
I love this stew! I use chicken and it is delicious! Thanks for a great recipe!
This is such an easy and delicious recipe! With the weather turning cooler, soups and stews have been my go to lately. I had not tried a Brunswick Stew before, boy was I missing out! Everyone loved it, including my 2 year old grandson. I served with a crusty bread for dipping. I also like that it makes a lot and could be easily frozen for later. Thank you for a great recipe!
Brandie! This was so good! My husband and I both loved it. Keep up the great work!
I would love to make this soup. However, my husband is a diabetic and I’m concerned about all the sugar in the BBQ sauce. Can someone help me out, please? Thank you! 🙂
Sweet Baby Ray’s now makes a NO SUGAR ADDED BBQ sauce. Used it to make Hawaiian meatballs and it was a big hit.
Barbecue sauce like baby rays has sugar-free and it’s just as good.
VERY VERY YUMMY
Thanks so much Wendy!
I made a pot of this yesterday and we all LOVED IT!!! I had also added in a can of peas & carrots (we all love them). I will definitely be making it again soon!
Woo hoo! Yay! So happy you loved it!!
I used some leftover pork loin and shredded. This was an excellent recipe! Thanks for sharing!
Really good! The only type of beans I had on hand was a can of BBQ beans. So I put in 1 can of corn and 1 can of the BBQ beans with the tomatoes and the BBQ sauce. Really good! Everyone liked it. Will be making it again!
I live in NC and we have been making Brunswick Stew all my life I am now 62. The last batch I made came out to be I qt shy of 6 gallons!! I have Mother’s large pot which is what I always use to be this stew. I make what I call a deluxe version, I cook a roast with potatoes, onions and baby carrots, a rotisserie chicken and a quart of chopped bbq. I add canned corn, creamed corn, baby Lima’s, sweet early peas, veg all, string beans, fire roasted tomatoes, stick of butter and condensed tomato soup. Once the roast is done I shred the meat and dumb everything in the stew pot. Deboned the chicken and shred the meat. Stir which help blend everything and shreds the meat more. I use at least 2 cans on each vegetable. I then add Boar and Castle sauce (the Boar and Castle was a local drive in located in Greensboro NC which closed in the 70’s but they still make the sauce which you can purchase in local stores or on line). I have a connection with the manufacturer so I purchase it by the case. I usually use 2 bottles on the stew. Cook until good and hot and everything has had time to get flavored. Once it has cooled some I put in quart freezer containers and freeze. Great for those cold rainy or snowy nights!!
Thanks Anna! That sounds delicious. I’ll have to try it soon.
Dumb question maybe but what could you use instead of great northern beans
Not a dumb question at all. You could double up on the pinto beans or replace with a bean that your family enjoys. Hope that helps and enjoy!
you dont have to put beans in the stew…..you can tweek the recipe to fit your taste!
Just made this using all canned ingredients (except onions), as i was in a rush. Absolutely delicious!
Woo hoo! Thanks Sally!!
Loved, loved, love this soup. It was a huge hit with Everyone! Thank you for a wonderful recipe. I’m anxious to try more of them!
Thanks Brandie for a delicious recipe! Made this tonight for Sunday dinner and ate it while we all watched football. Big hit, made it exactly as you wrote it, will be having this again.
That is wonderful Maralee! Glad everyone enjoyed it 🙂
Oh my! Another delicious recipe from you! Made this today and it is sooooo good! I wasn’t so sure at first about this recipe but my hubby requested I make Brunswick stew and I’m so glad I did!
Thank you so much for coming back to let me know Meredith!! It is definitely one of my favorites too! 🙂
How much okra? And how and when would I add this, please? Brad.Littlefield@gmail.com
Hi Bradley! However much you like! I would say about a cop or a cup and a half (sliced) and you’ll want to add it in when it can have at least 30 minutes to simmer and soften. Hope that helps!
This turned out perfect and is great for a make ahead freezer meal!
I made this and everyone loved it! I had extra shredded chicken in the fridge and added that in addition to the ground meat. It made so much I got to freeze half of it 🙂 thanks for posting!!!
Made this tonight with a few changes, used tomato paste, only half of the BBQ sauce, Bushes baked beans and a dash of hot sauce. I left out the northern/pinto beans my hubby doesn't like them. It was yummy! Thanks for the wonderful meal ideas.
I made this and messed up by putting too much BBQ sauce it says on the recipe list to use 28 oz BBQ sauce and I used a little more than that (oops) when it really means to say 18oz!
I made this tonight and it was beyond amazing. Thank you so much for the wonderful recipe. My husband is a picky eater and he had two huge bowls of this!!!
This looks so good but my husband is picky about tomatoes. Could. Use tomato paste or sauce as a substitute?
I made this for supper tonight. Slow cooked it all day in my crock pot. It was sooo warm and comforting on a cold day as today. I agree it definitely has a smokey flavor. The only difference I made was added a green pepper. My husband and I loved it. A super stew recipe for a cold Winter day. Thanks 🙂
I made this and it was very good. The only changes I made was I added lima beans and used chicken instead of ground beef.
this is on the stove right now:)
YOU know what I like about your recipes? they are MEGA EASY – my Brunswick stew recipes take ALL DAY LONG to make and are expensive to make – this is the time of year when I live off soups and stews – that with some cornbread or homemade biscuits & honey – this is PERFECT when I don't have one planned and want something to just throw together (and Sweet Baby Rays is the ONLY bbq sauce served in this house) another of my winter favorites is baked potato soup OMG – artery hardening and delicious on a cold winter day … I use milk, butter sour cream, cream cheese, grated cheddar, chives sauteed onions vegan bacon flavored bits and potatoes chunked and lightly smashed (meat eaters can use real bacon) a loaf of homemade cheddar onion bread – seriously to die for
We made this tonight and I thought it was scrumptious!! The potatoes needed a little extra boiling time because they were not done after 30 minutes. My husband has been eating this for years from a restaurant in GA and he said it is supposed to look like hash…? Mine wasn't too "hashy." I love your site and your recipes are so great and easy to follow. Thank you for sharing your gift!! <3
This looks like a great quick and easy recipe. I am from Georgia and Brunswick Stew is definitely a southern thing. I LOVE it and am therefore VERY snobby about my Brunswick Stew. I use cooked chopped chicken, smoked pork butt, ground pork, and ground chuck. I use baby lima's in mine but would never add okra.
Yeah, We are from Georgia. It’s a Brunswick, Ga dish. I cook mine like yours but add corn and Lima’s. No beans or okra in our stew. Even though I love okra and beans! A little liquid smoke if not smoked flavor not in the dish!
as you stated early on , we used Rabbit ( taste like sweet chicken ) , an Squirrel ( sweet pork ) ,,, an homemade biscuits , an Granny was from Georgia…… my my it was good we would eat till we felt like we would be sick ,,, She would just laugh ….
This looks so yummy – going on my Sunday Soup Supper list STAT. Can't wait to try it this weekend.
I never heard of it – maybe it's a southern (like you said Virginia) thing? Def. not a Minnesota thing – though a hearty warm soup is just what we need in the winter! 🙂
Yummy!
I really love the recipes in your blog. They look delicious and easy to follow.
This stew stuns me. I will do it tonight.
I used baby ray's honey BBQ sauce and it is goood, taste like a slow cooked BBQ stew. My sister liked it, but my brother could only taste the BBQ sauce. I see original was used here. So is honey BBQ too strong or is it suppose to be that way?
I need to try it with a steak or roast for shredded instead of ground beef now. ^_^
I found your website by searching for potato soup then couldn't stop looking at all the poke cake recipes! 😀 I needed a recipe for ground beef for dinner tonight cause I know my family was getting tired of spaghetti! I knew this was the recipe for me when I saw the Sweet Baby Ray's!! I've got it in the crockpot now and it looks, smells and tastes delicious!
was delicious! only change i did was used 2 drained cans of diced potatoes to save time.
I would make a gianormous batch of this to serve for a game day party!
I have never been a fan of Brunswick Stew, but I will be trying this one1 Yummy!!
Hot damn, this is delicious! Thanks for sharing the recipe.
Oh YUMMM! Comfort food at its finest. I love every one of these flavors…mixed together would make it awesome.
Such a warm and comforting dish. Perfect for this cold weather!
Oh yummy! This was amazing! It makes a lot so we had plenty for leftovers. A huge hit – I wouldn’t change a thing!