Sunday Supper: Brunswick Stew

October 13, 2013 | By | Comments (4)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

This week, make a batch of hearty Brunswick Stew. We think it’s the perfect Sunday Supper because it’s easy and inexpensive to make, plus it’s a great way to use leftover brisket or pulled pork.

Behind the simplicity of Brunswick Stew lies a rather complicated past. A longtime dispute between Brunswick, Georgia, and Brunswick County, Virginia, exists over who cooked the first batch of stew.

Traditionally, Brunswick Stew is cooked in an iron cauldron over fire for a large group of people, using whatever ingredients are on hand. Virginia’s version is thick and chock-full of pulled meat and vegetables, while Georgia’s has more broth and often a squirt of fresh lemon juice. You’ll also rarely see peas in a Virginia stew, but almost always in a Georgia stew.

We think Brunswick Stew is delicious, regardless of its actual origin, so we’ve rounded up two of our favorite recipes that celebrate each state’s version of this classic stew. To take your supper to the next level, add our Skillet Cornbread to the menu. So break out your best iron cauldron and get cookin’!

Virginia’s Version: Chicken-and-Brisket Brunswick Stew

Georgia’s Version: Summer Brunswick Stew

For more comforting meal ideas, check out our collection of hearty soup and stew recipes.


  1. Granny Mae

    71 year old Georgia lady is spot on – listen to her! 🙂

    September 1, 2016 at 10:00 pm
  2. Jeff Stanley

    I think the peas if frozen English peas cooked lightly would add a different texture to the stew. I am going to make a batch tomorrow and may of may not use the peas. I only have Boston butt and am not going to use any other meat. This pulled pork will be more than adequate. The chicken and pork in a stew like this are not easily identified as to taste so it does not matter. It is all about the texture of the meat. No potatoes for me either. My wife insists on potatoes in oyster stew but not for me.

    January 15, 2016 at 11:27 pm
  3. Georgie

    Please listen to the seventy-one year old lady from Georgia…

    …she knows what she’s talking about.


    A fifty-three year old lady from Georgia

    November 4, 2014 at 2:33 pm
  4. A 71 year old lady from Georgia

    I’m from Georgia and have never, ever, seen peas in Brunswick Stew nor was any lemon juice put in it. Butter beans or green baby lima beans, yes, but (shudder) never peas and it was always thick. That so called Georgia version is someone’s idea of a “healthy” version of Brunswick Stew they invented for Southern Living Magazine. Folks raised in Georgia would not call that Brunswick stew! Brunswick stew usually has more than one meat – usually pork and chick – a whole boston butt and a whole chicken, and can have beef as well. Usually has all three meats. NO potatoes, NO peas, but would definitely have creamed corn along with the butter bean/lima bean, onion, etc. It would be thick and have a definite bar-b-que flavor to it.

    October 25, 2014 at 8:13 pm

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