North Georgia Brunswick Stew

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“Brunswick stew is my favorite southern food and a traditional side at pig-pickins (BBQs). When i was growing up in Rome, GA I would eat this at picknics and festivals. This recipe was a photocopy of a photocopy from some southern cooking magazine that came from our very southern cleaning lady. I always cook a big pot and freeze most of it for quick dinners. It takes all day to cook, but can be made in sections ahead of time.”
6hrs 30mins

Ingredients Nutrition


  1. Bring 2 quarts water and chicken to a boil in a Dutch; reduce heat and simmer 40 minutes or until tender.
  2. Remove chicken and set aside. Reserve 3 cups broth in Dutch oven. (Reserve remaining broth for other uses.).
  3. Pour lima beans and liquid through a wire-mesh strainer into Dutch oven. Reserve beans; add tomato to Dutch oven.
  4. Bring to a boil over medium-high heat; cook stirring often, 40 minutes or until liquid is reduced by one-third.
  5. Skin, bone, and shred chicken. Mash reserved beans with a potato masher.
  6. Add chicken, mashed and frozen beans, potato, and onion to Dutch oven. Cook over low heat, stirring often, 3 hours and 30 minutes.
  7. Stir in corn and remaining ingredients; cook over low heat, stirring often, 1 hour.
  8. (Optional) 30 minutes before it is done I whisk the stew with an electric mixer for a more traditional smooth texture. I like to leave some chunks.

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