A Southern Belle’s Brunswick Stew

Renee’s Brunswick Stew

My husband I love Brunswick stew. There are so many recipes out there, including the one from the famous Hickory House restaurants in Atlanta. I have played with many and came up with what we like.  Best thing is I can make it in one po or my crock pot.  I am all about dirtying only one.

Brunswick stew … you have to “OWN” it, make it your own. You start with the basics and play with it until you have it just the way you like it.

Ingredients are easy. I keep them on hand for many meals. Growing up my mother would take all five of us kids to the Atlanta Farmer’s Market and buy bushels of vegetables. We would shuck corn, string and snap pole beans, shell pecans and eat watermelon. Mom would cut the Silver Queen corn off the cob. She flash froze the vegetables and we had fresh vegetables off season. Basically, you just drop vegetables in boiling water for two minutes. Scoop out and dry on paper towels. Store in freezer containers.

Now I buy them already flash frozen. Onions, corn, Baby Lima beans, pole beans, and much more … already clean and prepared and flash frozen in your local grocery just like we always had (but, without all the work>). You can always tell by looking at the ingredient list. It should be one item. No other ingredients … no water, spices …. just the vegetable.

The Chicken breast are also frozen.  Non GMO, 5% water.  No glaze, etc.  I buy pork roasts on sale and slice them for pork chops, cut them in half or in any portion that I might use.  This way I always have ingredients on stock.  I love stocking up BOGOS on chicken stock, tomato paste and sauce and any items I use regularly.  Honestly, I use as much frozen or fresh as possible and very little canned.  My husband does not like fresh, diced or stewed tomatoes.  I slip in the sauce and paste as well as smoked sun-dried Julienne Cut tomatoes into my recipes instead. But, you can substitute fresh, canned, stewed, diced, etc in my recipes. Just keep in mind the liquidity of the various ones and adjust fluids accordingly. I am also trying to find as many organic ingredients as possible. The glutens, GMOs, added steroids really mess up you your body’s immune system.

Let’s get started.


  • 2 cups chicken broth to start (you may need to add more later to obtain your desired consistency)
  • 3 cooked chicken breasts cubed
  • 2 cups cooked pork tenderloin, or roast – cubed
  • 2 oz Worcestershire Sauce
  • 1 tbsp lemon juice or 1/2 a squeezed lemon
  • julienne dried tomato pieces, or 1 cup chopped/diced/stewed tomatoes
  • 1 cup frozen Lima beans
  • 1 cup frozen white corn kernels
  • 1 cup chopped frozen onions (or one raw chopped small onion)
  • two diced medium raw golden or white potato
  • 1/2 c brown sugar
  • 1/4 c butter
  • 2 tbsp red, burgundy, or sherry cooking wine
  • 1 small can tomato sauce and one can water
  • barbecue sauce – I use 1/2 cup Masterpiece – pick your own
  • 1/2 cup ketchup
  • you can add 1/2 cup of mustard as well. It all depends on your BBQ sauce choices. You can eliminate the brown sugar, mustard, and ketchup and just use a whole bottle of BBQ sauce. I would go slow, adding each of what you want until you get the desired taste you want. This is the base for the meat and potatoes so you just want to accentuate them, not cover them up.

I just pull out my biggest pot (or slow cooker), put the ingredients in and slow cook for a couple of hours. No less than 45 mins to get it hot, but the longer you cook the better it tastes. You can leave the chicken raw if you are going to cook for at least 2 hours. The potatoes raw always, or they will become mushy.