Brunswick stew is more than just a meal. It is a dish with a long story. People say it was first made in 1828 by a camp cook named Jimmy Matthews in Brunswick County, Virginia. He cooked squirrel, old bread, and onions in a big pot to feed a group of hunters. Over time, the Brunswick stew Smithfields recipe spread through Virginia and Georgia.
In Georgia, Brunswick stew often includes pulled pork and barbecue sauce. In Virginia, cooks usually keep it simple and let the meat cook slowly until it is tender and falls apart. I first tasted this stew at a restaurant in North Carolina called Smithfield’s Chicken ’N Bar‑B‑Q. It had shredded chicken, pulled pork, potatoes, corn, and a tomato base with a little vinegar barbecue sauce. It was smoky, sweet, and a little tangy. I enjoyed it.
The Brunswick stew Smithfield’s recipe I am sharing is based on that version. It has the same cozy flavor but is easy to make at home.
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Key Takeaways
- Brunswick stew has a long history: This classic Southern dish goes all the way back to 1828 in Virginia. Over time, it spread to Georgia and the Carolinas, where each region added its twist. Even today, you will find small differences depending on where it is made, but the heart of the recipe stays the same.
- It uses simple and tasty ingredients: Most Brunswick stew Smithfield recipes include shredded chicken, pulled pork, tomatoes, corn, potatoes, and lima beans. These ingredients come together to make the stew thick, comforting, and full of flavor. It is the kind of meal that feels satisfying after just one bowl.
- Slow cooking is important: Letting the stew simmer slowly is key. As it cooks low and slow, the meat becomes tender and the vegetables break down, blending into a rich, flavorful broth. This slow method also allows all the seasonings to soak in, giving the stew a deep, balanced taste.
- You can change the flavor to match what you like: One of the best things about Brunswick stew is how flexible it is. You can add a splash of barbecue sauce for a sweet and tangy flavor, or stir in chopped peppers if you like a bit of heat. It is easy to make it your own without changing the whole recipe.
- It’s great for leftovers: Brunswick stew tastes even better the next day as the flavors continue to develop. It also freezes well. You can store it in containers and freeze it for up to three months. Just thaw and reheat for a quick, homemade meal anytime.
What is Brunswick Stew Smithfield’s Style?
Brunswick stew is made a little differently depending on where you are, but the base is always meat and vegetables in a tomato broth. Smithfield’s version mixes ideas from both Virginia and Georgia styles. It uses pulled pork and shredded chicken to make the stew hearty and full of smoky flavor. Then it adds corn, lima beans, and diced potatoes to make it thick and filling.
For flavor, Smithfield’s style includes Worcestershire sauce, a splash of vinegar, and just a little brown sugar. At the end, a bit of barbecue sauce is stirred in to bring that Carolina-style sweet and tangy taste. This stew is rich and thick, and it tastes even better with a piece of cornbread or a biscuit on the side.
Flavor Variations to Try
Spicy Brunswick Stew with Hot Sauce
If you like heat, sprinkle extra red pepper flakes or add a dash of your favorite hot sauce. It gives the Smithfield Brunswick stew a bold, spicy edge that pairs well with the sweetness of the corn and barbecue sauce.
Tomato-Free Version
For a lighter version, leave out the crushed tomatoes and use more chicken broth instead. This gives you a stew that’s closer to the original Virginia style, where the flavor comes more from the meat and broth than from tomatoes.
Brunswick Stew with Beans or Potatoes
Feel free to change up the vegetables. You can use butter beans instead of lima beans. Add sweet potatoes for extra heartiness, hominy for a Southern feel, or toss in okra or green beans for more texture and color.
Brunswick Stew Smithfields Recipe
A Southern stew made with pulled pork, shredded chicken, and vegetables simmered in a rich, tangy tomato-based broth. Slow-cooked until thick and flavorful, it’s a comforting dish perfect with biscuits.
8
servings20
minutes1
hour250
kcal1
hour20
minutesKeep the screen of your device on
Ingredients for Brunswick Stew Smithfield’s Recipe
- For the Stew Base
1 lb Pulled pork
1 lb Shredded chicken
Onion – 1 large, diced
Garlic – 3 cloves, minced
2 cups Diced potatoes
2 cups Corn kernels
2 cups Lima beans
1 can Crushed tomatoes – (28 oz)
4 cups Chicken broth
- For the Flavor
¼ cup Worcestershire sauce
¼ cup Apple cider vinegar
¼ cup Ketchup
2 tablespoons Brown sugar
Salt – to taste
Black pepper – to taste
Red pepper flakes or cayenne – optional, to taste
- Optional Add-ins
½ to 1 cups Barbecue sauce
Smoked sausage or ham – as desired
Okra, green beans, sweet potatoes, or hominy – as desired
Step-by-Step Instructions for Brunswick Stew
- Sauté Aromatics
Heat a large pot over medium heat. Add a little oil, then add the diced onion and minced garlic. Cook for about 5 minutes until the onion is soft and smells good. - Add Meats and Broth
Add the diced potatoes, corn, lima beans, crushed tomatoes, and chicken broth to the pot. If your pork is still raw, add it now too. Stir everything together. Bring the pot to a boil, then lower the heat to let it simmer gently. - Stir in Vegetables and Seasonings
Stir in the Worcestershire sauce, apple cider vinegar, ketchup, brown sugar, salt, black pepper, and a pinch of red pepper flakes if you like a little heat. Cover the pot loosely and let it simmer for about 45 minutes. Stir now and then. - Simmer Until Thickened
Once the potatoes are soft, add the pulled pork and shredded chicken to the pot. Let the stew simmer for another 15 minutes so all the flavors come together. - Finish with BBQ Sauce (Optional)
Taste the stew and adjust the salt, pepper, or sugar if needed. If you like, stir in some barbecue sauce right at the end. Serve hot with cornbread, biscuits, or rice. Sprinkle with chopped parsley or scallions for extra flavor.
Recipe Video
Chef Tips
Use smoked pulled pork or chicken for authenticity.
If you can get your hands on smoked chicken, it will take your Brunswick stew to the next level. The smoky flavor adds depth and gives the stew that true Southern taste. If you only have plain cooked chicken, do not worry. You can still build that rich flavor by adding a little bit of chopped smoked sausage or a small piece of smoked turkey. These ingredients add a gentle smokiness that blends beautifully with the tomato base and vegetables.
Add BBQ sauce for a deeper Southern flavor.
The mix of barbecue sauce, vinegar, and brown sugar gives this stew its signature flavor. Start with equal amounts of vinegar and sugar. As the stew simmers, taste it along the way. If the flavor is too sweet, a splash of extra vinegar will add more tang. If it is too sharp or sour, a spoonful of sugar will round it out.
Simmer low and slow for the best texture.
Brunswick stew is one of those dishes that gets better with time. After cooking, let the stew cool and store it in the fridge overnight. The next day, reheat it slowly on the stove over low heat. This helps the flavors deepen and keeps the chicken tender. Avoid boiling it again, as high heat can break down the texture and make it dry. A gentle reheat brings everything back together in the best way.
Storage and Reheating
Fridge:
After you finish cooking Smithfield’s Brunswick stew, let it cool to room temperature before storing. This helps keep the texture and flavor just right. Once cooled, transfer the stew to airtight containers. Keep them in the refrigerator for up to 3 or 4 days. Storing it properly helps the flavors stay fresh and prevents the stew from picking up other smells from the fridge.
Reheat:
When you are ready to enjoy the leftovers, only reheat the portion you plan to eat. This keeps the rest of the stew from getting overcooked or drying out. You can reheat it on the stovetop over medium heat or in the microwave. Make sure it gets nice and hot—at least 165°F (74°C)—so it is safe to eat. Stir gently while reheating to keep the meat tender and the vegetables from sticking.
Freezer:
Brunswick stew also freezes well. Once the stew has cooled fully, pour it into freezer-safe containers or heavy-duty zip-top bags. Leave a little space at the top for expansion. Label the containers with the date, then freeze. It will stay good for up to 3 months. When you want to use it, thaw the stew overnight in the fridge, then reheat as usual for a quick and comforting meal.
Nutrition Breakdown
- Calories and Macronutrients: One cup of Smithfield’s Brunswick stew usually has around 250 to 300 calories. It gives you about 25 grams of protein, which makes it filling. There are also about 35 grams of carbohydrates and 10 grams of fat per serving.
- Fiber and Nutrients: This stew also offers roughly 4 grams of fiber. You get some vitamins and minerals too, like vitamin C and iron, though in small amounts.
- How to Make It Lighter: If you want to make the stew lighter, use lean meat like skinless chicken breast and choose low-sodium broth. This helps cut down on fat and salt without losing flavor.
Want More Hearty Southern Recipes?
If this Brunswick Stew Smithfields recipe made you feel cozy and full, you will love exploring more Southern comfort food. These dishes are warm, filling, and full of flavor. They are perfect for family dinners, chilly days, or when you just want a taste of home.
Try recipes like slow-cooked pulled pork, chicken and dumplings, or creamy baked mac and cheese. You could also enjoy collard greens with smoked ham, classic cornbread, or a big bowl of red beans and rice. These meals use simple ingredients and slow cooking to bring out deep, satisfying flavors.
FAQs
What makes Brunswick Stew Smithfield-style unique?
Smithfield-style Brunswick stew mixes pulled pork and shredded chicken with potatoes, corn, and lima beans. It also includes barbecue sauce, which gives it a smoky, tangy flavor that ties it to Carolina BBQ traditions.
Can I use leftover BBQ meats?
Yes, leftover barbecue meats like pulled pork or smoked chicken work perfectly. They add great flavor and save you time.
Is this the traditional Virginia or Georgia version?
Smithfield’s version is more like the Georgia style because it uses pulled pork and barbecue sauce. But it also has roots in the Virginia tradition with chicken and vegetables.
Can I prepare this stew in advance?
Yes, this stew tastes even better the next day. You can cook it a day ahead and store it in the fridge. Reheat gently before serving.
Can I make it without meat?
Yes, you can leave out the meat and use extra vegetables or plant-based meat. It will still be hearty and flavorful.
How do I thicken the stew naturally?
Potatoes help thicken the stew as they cook and break down. Letting the stew simmer uncovered for a little while also makes it thicker.
Can I use canned vegetables?
Yes, canned corn, lima beans, or tomatoes are fine. Just drain them first and add them later in the cooking process so they do not get too soft.
What’s the best way to serve Brunswick Stew?
Serve it hot with cornbread, biscuits, or white rice. These sides help soak up the flavorful broth and make the meal more filling.
