The Best Brunswick Stew recipe is a thick barbecue-flavored stew made with ground beef, potatoes, corn, beans and tomatoes.
THE BEST BRUNSWICK STEW
The story is told that this stew was invented in Brunswick County, Virginia. So most folks here in Virginia lay claim to this hearty stew. Although, I've had the discussion with some friends in Georgia who believe wholeheartedly it was invented there. It's a great, hearty, rib-sticking stew. Like any good, old recipe with lots of history, it has many, many variations.
WHAT IS BRUNSWICK STEW?
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 vegetable soup with meat.
TIPS FOR MAKING THIS STEW
- 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.
- This is delicious with leftover pulled pork which is how you'll usually find it served in Virginia.
- 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.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- ground beef
- onion
- crushed tomatoes
- barbecue sauce
- potatoes
- canned corn
- canned northern beans
- canned pinto beans
- beef broth (or stock)
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, corn, 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? GIVE THESE RECIPES A TRY!
- STUFFED PEPPER SOUP
- CREAMY HAMBURGER HASH SOUP
- LOUISIANA SHRIMP GUMBO
- EASY CHICKEN NOODLE SOUP
- ONE POT BEST EVER BEEF STEW
- JAMAICAN OXTAIL STEW
- CROCK POT TORTELLINI SAUSAGE STEW
- THE BEST CHEESEBURGER SOUP
- OLD-FASHIONED CHICKEN & DUMPLINGS
- CREAMY CHICKEN NOODLE STEW
- INSTANT POT BEEF STEW
- THE BEST SHEPHERDS PIE
THE BEST BRUNSWICK STEW
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 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.
- Add in can of crushed tomatoes, pinto beans, drained northern beans and corn.
- Next add 5 cups of beef broth along with diced potatoes and bottle of 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).
Video
Notes
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 can vary quite a bit depending on which brands were used.
Originally published: November 2012
Updated & republished: October 2020
Jessica
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!
Kathy Frye
Brandie! This was so good! My husband and I both loved it. Keep up the great work!
Lily Livoti
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! 🙂
Rita
Sweet Baby Ray's now makes a NO SUGAR ADDED BBQ sauce. Used it to make Hawaiian meatballs and it was a big hit.
wendy A Kooi
VERY VERY YUMMY
Brandie @ The Country Cook
Thanks so much Wendy!
Claire
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
Woo hoo! Yay! So happy you loved it!!
Rob Wonderlich
I used some leftover pork loin and shredded. This was an excellent recipe! Thanks for sharing!
Janie 9975
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!
Ann Z
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
Thanks Anna! That sounds delicious. I'll have to try it soon.
Dee
Dumb question maybe but what could you use instead of great northern beans
Brandie
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!
Sj
Just made this using all canned ingredients (except onions), as i was in a rush. Absolutely delicious!
Brandie @ The Country Cook
Woo hoo! Thanks Sally!!
Lorry
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!
Maralee Matsumoto
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
That is wonderful Maralee! Glad everyone enjoyed it 🙂
Meredith
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 @ The Country Cook
Thank you so much for coming back to let me know Meredith!! It is definitely one of my favorites too! 🙂