Brett's Brunswick Stew (Copycat Smokey Bones Brunswick Stew Recipe)

Brett's Brunswick Stew

Confession time - up until a few weeks ago, I'd never had Brunswick stew. But we visited our Aunt Julie over in Atlanta before Christmas, and she served it to us for lunch one day. My kids (and I) were asking for the recipe before we finished our first bowl! This was my first Brunswick stew!

Julie happily shared "Brett's Brunswick Stew" recipe with us. Brett is her late brother and his Brunswick Stew recipe was a family favorite! I love coming across and sharing family recipes so I was thrilled when she said I could share this one!

It's already added to my rotating menu of recipes and we'll be enjoying it for years to come!

What is Brunswick Stew?

So, since I was in the dark about Brunswick Stew, I came home and started reading up on it. How is this a Southern dish that I've never heard of? Or maybe I'd heard of it before but never had it?! I live in rural Mississippi, for crying out loud. It doesn't get more southern than that!

Here's what I learned: Brunswick Stew is a classic Southern dish with roots claimed by Brunswick County, Virginia, and the city of Brunswick, Georgia. There are also other Brunswick Stew recipes including North Carolina Brunswick Stew. 

So southern comfort food? Yes. But not exactly Mississippi... maybe that's why I was unfamiliar with it?!

Originally, this Southern classic was made with game meat like rabbit or squirrel meat, while modern versions use chicken, pork, and/or beef. Old-fashioned Brunswick Stew often features a hearty mix of meats and vegetables like tomatoes, lima beans or butter beans, potatoes, corn, and sometimes okra. All simmered in a thick, flavorful tomato-based broth.

This comforting, thick stew is known for its slightly sweet and savory flavor, and Brunswick stew recipes often feature BBQ sauce. It’s perfect as a main dish or a side, and because it's Southern, of course, it's commonly served with cornbread or biscuits at barbecues and Southern gatherings.

Why You'll Love Brunswick Stew

• Comfort in a bowl. Brunswick stew is warm, hearty, and packed with flavors, making it the perfect comfort food for chilly evenings or when you need a little soul-soothing.
• Perfect for make-ahead. As with most stews, this one gets better with time! It's perfect to make ahead (by a day) or weeks (and freeze).
• Versatility. Brunswick stew can be adapted to suit your preferences. You can use chicken, pork, or beef—or all three (like in this recipe)! It’s also easy to tweak with different vegetables and seasonings.
• Serves a crowd. This recipe makes a big batch - great for serving a crowd or big family, or cut in half for a smaller gathering. At 1.5 cups per serving, this recipe yields 16–18 servings. If servings are smaller (1 cup each), you could get 24–26 servings.
• Small Crowd? This recipe is easily cut in half if you don't need quite so much stew.

Smokey Bones' Brunswick Stew

After reading dozens of recipes and the history of Brunswick Stew, I found that the recipe Julie shared with us is most like a copycat recipe called The Smokey Bones recipe (served at Smokey Bones Bar & Grill locations).

Some of the previously mentioned veggies are missing from this particular recipe I'm sharing today and there's no barbecue sauce, but that doesn't mean it's actually missing anything! This stew recipe is perfect as it's written, and I wouldn't change a thing!

But if this stew is anything like the original Smokey Bones Brunswick Stew (which I've never had), then I understand why it's so popular!

Tools Needed

• Large skillet or frying pan
• Silicone spatula or wooden spoon
• Sharp knife
• Cutting board
• Large stock pot or large Dutch oven
• Can opener

Ingredients

For this flavorful stew, you will need lots of hearty meats and some canned goods for the tomato base. 

• Chicken, cooked and shredded. I love using the pre-shredded Rotisserie chicken from Aldi or Costco. You could also shred store-bought rotisserie chickens yourself, or even cook the chicken cuts of your choice and shred it. I often do this with chicken thighs. *see section below
• Ground Chuck. Aunt Julie doesn't eat red meat so she used ground turkey and we'd have never known the difference but you can use ground beef, turkey or chicken here and all would be good.
• Ground Pork. Ground pork adds a lot of extra flavor and the fat content contributes to the richness of this delicious stew. 
• White Onions, diced. I bought white onions when I made this at home so that I could make the recipe exactly as written, but I suspect yellow (or sweet) onions would work just as well. Those are the ones I usually keep stocked in my pantry! You can also buy pre-diced frozen onions (which is what one of my kids prefer; they hate dicing onions when helping in the kitchen.
• Ketchup
• Yellow Mustard
• Worcestershire Sauce
• Mexicana Red Hot Sauce. This brand is a little more difficult to find in my neck of the woods, so use whatever brand you have/prefer.
• Crushed Tomatoes
• Creamed Corn
• Red Pepper Flakes. You could also use a teaspoon cayenne pepper if you like, but we don't do super spicy foods.
• Stock (or Chicken Broth). If you boil your own chicken for this recipe, you can reserve the stock from doing that and use it to finish the stew at the end! You could also use water instead of broth or stock.
• Salt & Black Pepper to Taste

Chicken in Brunswick Stew

For ease and convenience (and even flavor), I love using the pre-shredded rotisserie chicken. But if you want to cook the chicken meat yourself, here's what I recommend. 

1. Cut a whole chicken into pieces (or if using boneless chicken, cut into chunks), place in a stock pot and cover with water.
2. Bring to a boil and cook until the chicken is tender, about 30 minutes.
3. Remove the chicken from the pot and pour stock into a bowl or larger measuring cup. 
4. Allow the chicken to cool, then pull meat from the bones (if applicable). Discard skin and bones.
5. Tear or shred the meat into small pieces. Reserve the stock for later.

Tip: You can save unused stock for later by freezing in freezer bags or containers.

How to Make Brunswick Stew

This stew recipe could not be easier.

1. If you haven't already, dice the onions and set aside.
2. In a large skillet, saute the ground chuck, ground pork and onions. Stir constantly until the meats are cooked through and the onions are translucent.
3. Transfer the meat mixture to a large pot and add the ketchup, mustard, Worcestershire sauce, hot sauce, tomatoes, corn, and red pepper flakes (all other ingredients except chicken, chicken stock, and salt & pepper).
4. Bring to a boil over medium-high heat, then lower the heat and simmer for 30 minutes, stirring occasionally. 
5. Add the shredded chicken and chicken stock and continue to simmer over medium heat for at least an additional 30 minutes. 
6. Taste and add a little bit of salt & pepper to your taste.
7. You can serve it immediately or make it early in the day and let it simmer on very low for hours. I made it early in the day, then transferred to my newest slow cooker and set it on "keep warm" for several hours. It was delicious!

Pro Tips

• One Pot Dish. Make this a one pot dish by cooking the meat and onions in the bottom of your large stew pot - then there's no reason to transfer it later!
• Save for later! If you have a smaller family, this recipe freezes beautifully! Make the original (huge) pot of stew, then freeze portions of it for later meals!
• Change the flavors! If you don't like spice at all, skip the hot sauce and red pepper flakes (or cut back on them). If you love food with heat, amp it up! Having said that, my husband and one of my boys does not like spice at all and they didn't even mention the heat when I made the original recipe.

Variations

• For a sweeter stew, add a couple of tablespoons of white or brown sugar.
• To kick up the barbecue flavor, you could add ¼-1/2 cup of your favorite store-bought barbecue sauce 
• OR skip the sauce ingredients (ketchup, mustard, Worcestershire, and hot sauce) and add an entire 18-ounce bottle of barbecue sauce.
• This stew is very forgiving and you can easily make it your own. You can use pulled pork instead of ground. Or toss in a ham bone for extra smoky flavor. Or skip one of the meats altogether if you're opposed to pork or chicken or beef. It's also a great way to use up leftover veggies you may have on hand. Add some whole corn kernels green beans, or baby limas for more veggies and textures!
• For extra smokiness, add ½ teaspoon of liquid smoke to the stew when you add the other sauce ingredients.

Serving Suggestions

Serve with cornbread or biscuits. Julie (and I) served with Jiffy Corn Muffins, but it would also be delicious with regular cornbread.

This stew is perfect for a potluck, large family gathering, football party, etc.

Storage Directions

Refrigeration. Store any leftover stew in an airtight container in the refrigerator for 3-4 days. 

Freezing. Leftover stew can be frozen in freezer-safe containers for up to 3 months. 

Reheating. Reheating refrigerated stew can be done in the mi\crowave or on the stove-top. For frozen stew, first thaw overnight in the fridge.

More Hearty Recipes

• Southern Buttermilk Cornbread
• Bacon-Wrapped Pork Tenderloin Stuffed with Cream Cheese & Pepperoncini
• Monica's Baked Pork Chops & Rice
• St Louis Ribs
• Red Potato Soup with Cream Cheese [Video]