Sandra This Paula Deen Brunswick Stew is a hearty and savory recipe, which is made with rotisserie chicken, lima beans, and a tangy barbecue-tomato broth. It’s the ultimate comfort food recipe, a classic Southern stew that’s perfect for a chilly day and ready in under 30 minutes.
Paula Deen Brunswick Stew Ingredients
A classic Southern combination for a quick and easy one-pot meal.
- 4 slices bacon, chopped
- 1 large yellow onion, chopped
- 1 (2½-pound) rotisserie chicken, meat removed and chopped (about 5 cups)
- 1 (28-ounce) can diced tomatoes, undrained
- 1 (16-ounce) can creamed corn
- 1 (10-ounce) package frozen lima beans
- 1 cup chicken broth
- ½ cup barbecue sauce
- 1 tablespoon white distilled vinegar
- 1 teaspoon Worcestershire sauce
- ½ teaspoon celery salt
- Black pepper, to taste
How To Make Paula Deen Brunswick Stew
A step-by-step guide to this wonderfully simple and flavorful Southern stew.
- Render Bacon and Sauté Onion: In a large saucepan or Dutch oven, cook the chopped bacon over medium-high heat for about 5 minutes, until it’s almost crisp. Add the chopped onion to the pan with the bacon and its drippings and cook for another 5 minutes, until the onion has softened.
- Combine Ingredients: To the pot, add the chopped rotisserie chicken, the diced tomatoes (with their juice), the creamed corn, the frozen lima beans, the chicken broth, barbecue sauce, vinegar, Worcestershire sauce, and celery salt. Season with black pepper to taste.
- Simmer and Serve: Stir everything together and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer, cover the pot, and cook for 5 to 7 minutes, or until the lima beans are tender and the stew is heated through.
Recipe Tips
For the most flavorful and perfectly textured Brunswick stew.
- How to get the most flavor? Using a store-bought rotisserie chicken is a fantastic shortcut that adds a deep, roasted flavor to the stew. Also, don’t drain the bacon fat after cooking the bacon; sautéing the onions in the rendered bacon fat is a key step that builds a savory, smoky foundation for the entire dish.
- Can I use a different kind of meat? Yes, traditionally, Brunswick stew is a great way to use up leftover barbecue. Pulled pork or smoked beef brisket would be a delicious substitute or addition to the chicken.
- Can I make this ahead of time? Absolutely! Stews and chilis are almost always better the next day as the flavors have more time to meld. You can make this stew completely, let it cool, and store it in the refrigerator. Reheat gently on the stovetop.
- Can I make this in a slow cooker? Yes. For the best flavor, still cook the bacon and onion in a skillet on the stovetop first. Then, transfer them to a slow cooker and add all the remaining ingredients. Cook on low for 4-6 hours or on high for 2-3 hours.
What To Serve With Brunswick Stew
Classic Southern accompaniments for this hearty stew.
This thick and hearty stew is a complete meal on its own, but it’s traditionally served with:
- A big slice of warm, buttery cornbread for dipping
- Saltine crackers
- A simple side of coleslaw or a green salad
How To Store Brunswick Stew
This stew makes for fantastic leftovers.
- Refrigerate: Store any leftover stew in an airtight container in the refrigerator. It will stay fresh and delicious for up to 4 days.
- Freeze: Brunswick stew freezes beautifully. Let it cool completely, then portion it into freezer-safe containers or bags. It can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.
Paula Deen Brunswick Stew Nutrition Facts
An estimated guide per serving.
- Calories: 450 kcal
- Carbohydrates: 45 g
- Protein: 35 g
- Fat: 18 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Brunswick Stew is a traditional dish from the American South, with both Brunswick, Georgia, and Brunswick County, Virginia, claiming to be its birthplace. It was originally a game stew made with squirrel or rabbit, but it has evolved over time to more commonly feature chicken and/or pork.
Lima beans are a very traditional component of Brunswick stew. However, if you’re not a fan, you could substitute them with another type of bean, like butter beans, or simply add more corn.
A classic, tangy, tomato-based or vinegar-based barbecue sauce works best in this recipe. Avoid overly sweet or mesquite-flavored sauces, as they can overpower the other flavors of the stew.
Try More Recipes:
Paula Deen Brunswick Stew Recipe
Description
A quick and easy version of the classic Southern Brunswick Stew, this hearty one-pot meal is loaded with rotisserie chicken, lima beans, and corn in a savory, tangy barbecue-tomato broth.
Ingredients
Instructions
- In a large saucepan or Dutch oven, cook the chopped bacon over medium-high heat until almost crisp.
- Add the chopped onion to the pan and cook for 5 minutes until softened.
- Stir in the chopped chicken, diced tomatoes, creamed corn, frozen lima beans, chicken broth, barbecue sauce, vinegar, Worcestershire sauce, and seasonings.
- Bring the mixture to a boil.
- Reduce the heat to a simmer, cover the pot, and cook for 5 to 7 minutes, until the lima beans are tender.
- Serve hot, traditionally with a side of cornbread.
Notes
- Using a pre-cooked rotisserie chicken is a fantastic shortcut that makes this hearty stew a quick weeknight meal.
- The stew’s flavor is even better the next day, making it a perfect make-ahead dish.
- This recipe freezes beautifully for easy future meals.
- For an authentic Southern meal, don’t skip serving this with a slice of warm cornbread.
