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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:
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 meat and vegetable soup with bbq flavor (which really sets it apart from other similar stews). What other veggies can I add? 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. Can I make this in the Crock Pot? 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. What to serve with Brunswick Stew? 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. Can I swap out the beef? 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. What’s the best way to keep this stew warm? You can make this stew then transfer over to a 7-quart crock pot to keep warm. Can you freeze leftover soup? 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 2012Updated photos & republished: December 2024
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Brunswick Stew (+Video)
This Brunswick Stew recipe is a thick barbecue-flavored stew made with ground beef, potatoes, corn, beans and tomatoes.
Course Main Course, SoupCuisine American
Prep Time 20 minutes minutesCook Time 40 minutes minutesTotal Time 1 hour hour
Servings 12
Calories 203kcal
Author Brandie @ The Country Cook
Ingredients2 pounds ground beef (see notes below)1 medium onion, diced20 ounce can crushed tomatoes15 ounce can pinto beans, undrained15 ounce can northern beans, drained and rinsed2 (15 ounce) cans corn, drained well5 cups beef broth (use low or no sodium if needed)2 russet potatoes, peeled and cubed18 ounce bottle barbecue sauce
InstructionsIn 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.
NutritionCalories: 203kcal | Carbohydrates: 1g | Protein: 14g | Fat: 15g | Sodium: 424mg | Fiber: 1g | Sugar: 1g
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