Virginia Style Brunswick Stew


I only recently discovered Brunswick Stew and made it twice now. It is delicious and there are dozens of types I am going to try in the future. Georgia and Virginia both lay claim to the birthplace of this stew. Brunswick stew was originally made with squirrel and other small game meats. In the short time I have been learning about Brunswick stew I think the main differences between Georgian and Virginian varieties is potatoes in Georgian and lima beans in Virginian styles.

I have made a Virginia style both times. I do not think the potatoes appeal to me based on the flavor profile. Chicken Pork or combination can be used as the protein. I made this yesterday using left over beer braised pork tenderloin. The first time I made it with leftover slow cooker bbq pork butt. It is great use for left over pork.


Virginia Style Brunswick Stew

Slow cooked hearty stew
Course: Main Course
Cuisine: American
Servings: 4


  • 1 1/2 lbs Smoked Pork, Chicken or Combination Can be slow cooked instead of smoked
  • 4 tbls Butter
  • 1 each Large sweet onion diced
  • 1 15 ounce Fire Roasted Diced Tomato
  • 4 cups Vegetable Stock
  • 3 tbls Worcestershire Sauce
  • 1/2 tsp Cayenne Pepper
  • 8 ounces Frozen Corn
  • 8 ounces Frozen Lima Beans
  • 1 1/2 cups BBQ Sauce I prefer Stubbs sweet and spicy
  • 4 cloves Garlic crushed and minced
  • 1 tbls Smoked paprika


  • Sautee onions in butter for 3 minutes add garlic sautee 2 more minutes
  • Add tomatoes, Worcestershire, Cayene Pepper, Paprika, BBQ sauce and meat
  • Bring to a boil the reduce to simmer for 30 minutes
  • Add corn and lima beans simmer 30 more minutes
  • Serve with crackers or cast iron corn bread

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