Southern Living magazine's Brunswick Stew

Southern Living magazine's Brunswick Stew

39 Reviews 1 Pic
Recipe by  Southern Living magazine

“This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer.”

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Adjust Servings

Original recipe yields 4 quarts



  1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
  2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
  3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
  4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
  5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.

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Reviews (39)

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This is a lot like Brunswick stew I get in Georgia at BBQ restaurants. The only thing missing is pulled pork. I added about 1/4 cup of rib sauce, and a couple of tablespoons of "liquid smoke" to give it that just out of the pit taste. Fabulous!



Really tasty stew. I substituted a can of great northern beans for the "baked beans," and used the chicken broth instead of water (per another reviewer's suggestion) but otherwise followed the recipe to a T. Next time I'll add a little less sugar - I'll be making this one again!



Another great Southern Living Keeper. Why not use that nice, rich chicken broth instead of water with the flour to thicken?

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