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I don’t know what it is about this stew, but it’s the kind of meal that just settles you. Like, deep in your bones. Maybe it’s the smoky pulled pork. Maybe it’s the sweet corn and that tiny kick of heat. Or maybe it’s just the memory of it simmering away on the stove while someone you love is shuffling around the kitchen barefoot, humming to the radio.

For me, Brunswick stew has always felt like fall. Like flannel shirts, football in the background, and that golden hour light coming through the windows. My first taste was at a church potluck in southern Georgia—big aluminum pans lined up on the folding tables, every lady proud of her own version. One had a little more sauce, one had more beans, and one had enough heat to make your lips tingle. I didn’t care which was which—I went back for more of all of them.

This version is what I make at home when the weather turns or when I’ve got leftover pulled pork and chicken that needs a purpose. It’s simple, but every bite tastes like you tried real hard. Which, let’s be honest, is the best kind of cooking.

Why You’ll Fall Head-Over-Bowl for This Stew

Comfort food level: 10/10. It’s cozy, rich, and just the right amount of smoky.
One pot, no mess. My kinda cooking. No pile of dishes staring at you afterward.
It makes the house smell amazing. Like someone who knows what they’re doing lives there.
Leftovers for days. And it tastes even better tomorrow.
Freezer-friendly. Make a big ol’ batch, and thank yourself later.

What You’ll Need (And What You Can Wiggle Around)

I love a recipe that lets you make it your own. Don’t have something? No stress. Here’s what goes in and how you can tweak it if needed.

Olive oil: Or butter, or bacon grease (which is chef’s kiss if you have it).
Onion: White or yellow. Just something that’ll cook down soft and sweet.
Garlic: Fresh is great. Pre-minced from the jar? Totally fine.
Tomato paste: Adds a little richness and color. If you’re out, a small squirt of ketchup will work.
Chicken broth: Low sodium gives you more control. Add extra if the stew thickens up too much.
Diced tomatoes: Canned, with their juice. If you’ve got fire-roasted ones, even better.
Frozen corn + lima beans: Don’t overthink it—frozen’s perfect. Canned will do too; just drain ‘em.
BBQ sauce: Whatever you love. I’m partial to a smoky-sweet blend, but go with your favorite.
Worcestershire sauce: Just a little bit, but it makes a big difference.
Pulled pork + cooked chicken: Leftovers work beautifully. Rotisserie chicken is a great shortcut.
Hot sauce, salt, pepper: To taste. You know your people—some like it mild, some want to sweat.

Let’s Make Some Stew, Shall We?

1. Start with the onions.
Warm up a little olive oil in your biggest pot, and toss in the chopped onions. Let ‘em soften—no rushing here. That slow sizzle smell is how you know good things are coming. Add the garlic right near the end so it doesn’t burn.

2. Stir in tomato paste.
Let it cook for about a minute. It’ll go from bright red to a deeper, rustier color. That’s the magic.

3. Dump in the broth, tomatoes, corn, lima beans, BBQ sauce, and Worcestershire.
Give it all a stir. Smell that? That’s the start of something wonderful.

4. Add your meats.
Chicken and pork go in now. Stir again and bring it all to a gentle boil. Then lower the heat and let it just do its thing for a good half hour. Stir it now and then. Add broth if it thickens too much.

5. Taste and tweak.
This is your moment. More salt? A few dashes of hot sauce? A drizzle more BBQ sauce right before you serve? Go for it.

Variations, Because We All Cook a Little Differently

No lima beans? Use butter beans, black-eyed peas, or even pintos.
Vegetarian? Skip the meat and add extra beans and some chopped potatoes.
Want it smoky without pork? A few dashes of liquid smoke will do the trick.
Spicy lover? Stir in a spoonful of chipotles in adobo.
Feeding picky eaters? Serve hot sauce on the side and keep it mild in the pot.

Storage, Reheating, and That Magical Next-Day Flavor

Cool the stew completely before popping it into containers. It’ll keep in the fridge for 4–5 days or in the freezer for a couple of months easy. I like freezing it in two-serving batches—makes weeknight dinners a breeze.

Reheat on the stovetop low and slow, or microwave in a pinch. Add a splash of broth if it’s gotten a little thick. And don’t forget to toast up a hunk of bread or make a pan of cornbread—because this stew deserves company.

Just One More Thing Before You Go

If this stew brings even a fraction of the comfort to your home that it has to mine, then I’ll be one happy woman. It’s warm, it’s generous, and it’s made for sharing—even if it’s just you and a big ol’ spoon.

If you try it, I’d love to know. Tell me how it went. Did your kids like it? Did your husband go back for thirds? Did you change it up? Leave a comment or send a note—I’m always hanging out in the kitchen, waiting to hear from someone who loves food as much as I do.

And if no one’s told you today—go ahead and have that second bowl. You’ve earned it.