Virginia or Georgia?
Brunswick Stew. The story is told that it was invented right here in Virginia. Brunswick County, to be exact. So most folks here in Virginia lay claim to this hearty stew. And they are serious about it. Deadly serious. Although, I’ve had the discussion with some friends in Georgia who believe wholeheartedly it was invented there. Both sides have very precise stories on exactly how it was first made so I guess we’ll never know the truth. And does it matter? We all got this delicious stew outta the deal. It’s a great, hearty, rib-sticking stew. Like any good, old recipe with lots of history, it has many, many variations. Kinda like barbecue. This here is just my version.
Basic Brunswick Stew
So basically, Brunswick Stew is a tomato-based soup that contains different types of vegetables and beans. It usually has a smoky flavor and contains one or more types of meat. It’s kinda like a vegetable soup with meat- only thicker. Back in the the day, this stew was probably made with whatever hunters could get their hands on; rabbit or deer. I’ve had many versions that included chicken and pork.
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, the recipe I’m sharing today is one I created to appeal to a broader range of tastes. But if your family loves okra, please feel free to add that in here since it is traditional in this recipe.
Ingredients:
2 lbs. ground beef
1 medium onion, diced
1 (28 oz.) can crushed tomatoes
1 (18 oz.) bottle barbecue sauce
2 medium potatoes, peeled and cubed
2 cans corn, drained well
1 can northern beans, drained and rinsed
1 can pinto beans, undrained
5 cups beef broth (or stock)
Directions:
In a large pot, brown and crumble ground beef along with diced onions over medium heat.
While the meat is browning, peel and cube the potatoes.
And drain and rinse the northern beans.
I don’t drain and rinse my pinto beans. I like to get the kind that is seasoned with pork.
So I want to keep that yummy pork flavor and not rinse it away.
Make sure to drain the corn too.
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 can of crushed tomatoes.
Add in can of pinto beans along with drained northern beans and corn.
Now add 5 cups of beef broth.
Add in diced potatoes and bottle of barbecue sauce.
Give it all a good stir. It looks and smells so good at this point. Now, all you really need to do is get it all warmed up and make sure the potatoes are cooked.
This is why you need a large pot because it will be full. Cover pot and simmer on medium heat for about 30 minutes (until your potatoes are fork tender). Or, you can put all of it in the crock pot to finish cooking and keep warm until you are ready to eat (about 4 hours on the low setting).
Serve with crackers.
Cook’s Note: If you want to use chicken or other white meat with this, just substitute the beef broth with chicken broth.
Enjoy!
Brunswick Stew
Brunswick Stew is a thick stew made with either beef, pork or chicken with added veggies you have on hand all sweetened just slightly with BBQ sauce!
Print Pin RatePrep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 10
Calories: 437kcal
Ingredients
- 2 lbs ground beef
- 1 medium onion diced
- 1 28 oz can crushed tomatoes
- 1 18 oz bottle barbecue sauce
- 2 potatoes peeled and cubed
- 2 15 oz cans corn drained well
- 1 15 oz can northern beans drained and rinsed
- 1 15 oz can pinto beans undrained
- 5 cups beef broth or stock
Instructions
- In a large pot, brown and crumble ground beef along with diced onions over medium heat.
- While the meat is browning, peel and cube the potatoes.
- Drain and rinse the northern beans.
- Also, drain cans of corn.
- 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 can of crushed tomatoes, pinto beans, drained northern beans and corn.
- Now add 5 cups of beef broth along with diced potatoes and bottle of barbecue sauce.
- Give it all a good stir.
- Now, all you really need to do is get it all warmed up and make sure the potatoes are cooked.
- Cover pot and simmer on medium heat for about 30 minutes (until your potatoes are fork tender).
- Or, you can put all of it in the crock pot to finish cooking and keep warm until you are ready to eat (about 4 hours on the low setting).
Notes
Serve with crackers. If you want to use chicken or other white meat with this, just substitute the beef broth with chicken broth.
Nutrition
Calories: 437kcal | Carbohydrates: 45g | Protein: 21g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 1037mg | Potassium: 805mg | Fiber: 3g | Sugar: 21g | Vitamin A: 340IU | Vitamin C: 10.6mg | Calcium: 58mg | Iron: 4.1mg
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Meredith says
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!
Brandie says
Thank you so much for coming back to let me know Meredith!! It is definitely one of my favorites too! 🙂
Maralee Matsumoto says
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.
Brandie says
That is wonderful Maralee! Glad everyone enjoyed it 🙂
Lorry says
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!
Sj says
Just made this using all canned ingredients (except onions), as i was in a rush. Absolutely delicious!
Brandie @ The Country Cook says
Woo hoo! Thanks Sally!!
Dee says
Dumb question maybe but what could you use instead of great northern beans
Brandie says
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!
Ann Z says
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!!
Rebecca says
Thanks Anna! That sounds delicious. I’ll have to try it soon.
Janie 9975 says
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!
Rob Wonderlich says
I used some leftover pork loin and shredded. This was an excellent recipe! Thanks for sharing!
Claire says
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!
Brandie @ The Country Cook says
Woo hoo! Yay! So happy you loved it!!