Traditional Brunswick Stew

"Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes)."
photo by Karl E. photo by Karl E.
photo by Karl E.
photo by Red_Apple_Guy photo by Red_Apple_Guy
photo by Red_Apple_Guy photo by Red_Apple_Guy
Ready In:




  • Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
  • Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
  • Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.

Questions & Replies

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  1. Georgia boy here. Used cream style white corn and whole kernel white. Celery. Mushrooms. And instead of tomato sauce I used manwich sauce. Beef ribs. Pulled pork . Ground chicken breasts. The best Ive made so far and second best tasting (momma does it best ) ; )
  2. I love this recipe! I used it for the first Brunswick Stew that I had ever made and have been using it ever since. I have changed it a little but my family says it's the BEST they have ever eaten!!!
  3. Looks good, I have to try this recipe.
  4. Just had Brunswick stew last night, this Yankee instantly a fan. I will try making it, I think I'll dial the salt & ketchup back a bit, but I'll be trying one of these recipes.
  5. As a kid growing up in West Georgia, Brunswick stew was always a favorite. Had anyone made it with Lima beans or potatoes, nervous looks would have been shared. I've lived in Michigan for the last 24 years but remember the original style. Your recipe is correct and the way I make mine. Thank you.


My wife and I live just outside of Atlanta, GA. Two daughters live in town, one with my two grandsons. My son is living in California. I'm a retired environmental manager at a manufacturing facility. My Mom and Dad would have loved this site. Dad was a huge collector of recipes and was in the food industry. Mom was a terrific cook as well. Another influence was a roommate at the Universtiy of Arkansas that was an excellent cook. Today I enjoy barbecuing and grilling year round and cooking in general. My latest adventure is in bread baking. I'm loving it and going to school on it right here on the bread forum. I'm active in a terrific church and also love fly fishing and fly tying.
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