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1800s-present - Southern hunters, barbecue cooks, and community stew crews in Virginia and Georgia
Brunswick stew has competing origin claims in Virginia and Georgia, and older roots in Southeastern stews that combined meat and corn. Modern versions are often linked to barbecue restaurants, church fundraisers, hunting camps, and community kettles.
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Difficulty
Moderate
Prep time
25 minutes
Cook time
1 hour 30 minutes
Total time
1 hour 55 minutes
Servings
8 servings
Region
Virginia, Georgia, and the American South
Era introduced
1800s-present
Introduced by
Southern hunters, barbecue cooks, and community stew crews in Virginia and Georgia
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Brunswick stew is a Southern argument in a bowl. Brunswick County, Virginia, and Brunswick, Georgia, both claim it, while food historians point to broader traditions of meat-and-corn stews in the Southeast. What matters on the table is the texture: thicker than soup, often smoky from barbecue meat, and packed with vegetables. This version uses chicken plus pulled pork or leftover barbecue for a practical home pot.
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