Name: Pioneer Woman Brunswick Stew Recipe
Prep time: 20 min
Cook time: 2 h 10 min
Total time: 2 h 40 min
Yield: 6
Cuisine: American
Ingredients: 4 slices of beef bacon, chopped; 1 thick bone-in lamb chop (about 12 oz); 3 bone-in, skin-on chicken thighs (about 1.5 lb); 1 large onion, diced; 1 teaspoon salt (plus more to taste); 4 cloves garlic, minced; 1 can (28 oz) diced tomatoes; 1 teaspoon garlic powder; ½ teaspoon black pepper; 6 cups water; 2 cups yellow Corn (frozen or canned); 1½ cups lima beans (frozen); 1 cup sliced okra (frozen); 1 red bell pepper, diced; 2 medium russet potatoes, peeled and cubed; ¼ teaspoon cayenne pepper; 1 tablespoon brown sugar; 2 tablespoons soy sauce; 1 tablespoon cider vinegar; 2 green onions, thinly sliced (for garnish)

Jump to Recipe

When it gets cold outside, the air feels calm. You put on your favorite sweater and start wanting warm meals. The scent of slow-cooked food fills the house before dinner starts.

On chilly nights like this, you should try the Pioneer Woman Brunswick Stew Recipe. Its smell brings warmth and simple flavors. This dish comes from Southern tradition and combines tender meats and vegetables with a rich, slowly simmering tomato sauce.

Each spoonful is full of deep flavors. One version of Brunswick stew is especially popular with home cooks.

Brunswick Stew Origins and Name Explained

Brunswick stew has a long history, and there are friendly debates about where it began. Both Georgia and Virginia claim to have made it first. Virginia says a camp cook created it during a hunting trip in Brunswick County, while Georgia’s story says it was cooked for a large crowd in Brunswick, Georgia.

The name “Brunswick stew” likely comes from two places named Brunswick, both claiming to have created it. Over time, the recipe changed significantly. The original recipe included small game, like squirrel or rabbit.

Cooks started using more common meats such as chicken and beef. Vegetables like Corn, lima beans, and tomatoes became standard. Today, it is a popular Southern dish known for its rich, tomato-based broth and its mix of meats and vegetables. It offers an authentic taste of history.

How the Pioneer Woman Version Compares to Traditional Southern Stew

The Pioneer Woman Brunswick Stew Recipe is a modern take on classic Southern versions. Traditional recipes use smoked meats or leftover barbecue for a smoky flavor.

This recipe skips those and uses bacon, lamb chops, and chicken thighs instead. There’s no barbecue sauce in this stew. Instead, it uses soy sauce, a little brown sugar, and a splash of vinegar for flavor.

The stew is rich but not too sweet or smoky. Some Georgia stews are strong with mustard or hot sauce, while Virginia stews are milder. This recipe strikes a balance that appeals to everyone.

It focuses on being tasty and approachable, rather than strictly traditional.

Why This Brunswick Stew Recipe Is So Popular

I love the Pioneer Woman Brunswick Stew Recipe because it has a big flavor and is easy to make. Every time, the stew comes out hearty and satisfying. The bacon and chicken create a tasty base, while the corn and lima beans add sweetness.

The potatoes soak up the tomato-flavored broth, making each spoonful feel complete. It’s also great for serving a crowd. You can easily double the recipe, and people always want more.

This version strikes a good balance between effort and reward. Southern Living recipes might use smoked turkey. Old-fashioned recipes often need hours of watching.

Modern shortcuts may use canned soup or store-bought broth. This recipe gives you the best of both worlds, like traditional flavor with simple steps that don’t take all day.

Pioneer Woman Brunswick Stew Copycat Recipe

Ingredients List with Exact Measurements

Bacon (4 slices): Beef Bacon adds smoky, salty flavor and renders fat that browns the meat. You can substitute turkey bacon or skip it and cook the meat in oil.

Lamb Chop (1 thick bone-in chop, about 12 ounces): The chop adds tender, juicy Lamb to the stew. You can use boneless Lamb chops or cut the lamb shoulder into chunks. Chicken breasts also work.

Chicken Thighs (3 bone-in, skin-on thighs, about 1.5 pounds): These stay moist and flavorful during cooking. Boneless, skinless thighs or chicken drumsticks can be used instead.

Onion (1 large, diced): The onion builds the flavor base and sweetens as it cooks. You can use yellow, white, or shallots.

Salt (1 teaspoon plus more to taste): Salt brings out the flavors. You can use sea salt, kosher salt, or regular table salt.

Garlic (4 cloves, minced): Fresh garlic adds a sharp, savory note. You can use 1 teaspoon of garlic powder or 1 tablespoon of jarred minced garlic instead.

Diced Tomatoes (1 can, 28 ounces): These create a tangy, rich broth. Fresh chopped tomatoes (about 3 cups) can be used when in season.

Garlic Powder (1 teaspoon): This adds an extra garlicky taste. You can also use onion powder.

Black Pepper (½ teaspoon, freshly ground): A little pepper adds warmth. Pre-ground pepper works too.

Water (6 cups): This forms the base of the stew. Chicken broth or vegetable broth can add more flavor.

Yellow Corn (2 cups, frozen or canned): Sweet Corn is essential. Fresh Corn cut off the cob also works well.

Lima Beans (1.5 cups, frozen): These creamy beans are a traditional ingredient. You can substitute butter beans or cannellini beans.

Okra (1 cup, frozen, sliced): Okra thickens the stew and adds mild flavor. You can leave it out or use green beans.

Red Bell Pepper (1, diced): This adds sweetness and color. Orange or yellow bell peppers also work.

Russet Potatoes (2 medium, peeled and cubed): Potatoes add heartiness to the stew. You can use Yukon gold or red potatoes instead.

Cayenne Pepper (¼ teaspoon): A small amount adds gentle heat. You can use a few dashes of hot sauce or red pepper flakes.

Brown Sugar (1 tablespoon): This balances the tomatoes’ acidity. Honey or maple syrup can be used as an alternative.

Soy Sauce (2 tablespoons): This adds savory, tangy flavor.

Cider Vinegar (1 tablespoon): A splash brightens the flavors. White vinegar or lemon juice can be used instead.

Green Onions (2, thinly sliced, for garnish): These add a fresh, mild onion flavor on top. Chives or chopped parsley can work as a garnish, too.

Tools You Need Before You Start

Large soup pot (6-quart) for simmering.
Wooden spoon for stirring.
Tongs to handle meat.
Cutting board and knife for chopping.
Ladle for serving.

Step-by-Step Cooking Instructions for Pioneer Woman Brunswick Stew

Prep Meats and Base:
Cook chopped bacon in a dry soup pot over medium-high heat. Stir it until the fat is released. Push the bacon to the side. Brown the chops and chicken thighs in the fat until golden on both sides. Take the meat out of the pot.

Cook Aromatics:
Add diced onion and 1 teaspoon of salt to the pot. Stir until the onion is soft and clear, about 5 minutes. Add minced garlic and cook for 1 minute. Stir in diced tomatoes with their juice, garlic powder, and black pepper.

Simmer Meats:
Return the browned meats and their juices to the pot. Pour in 4 cups of water. Bring it to a simmer. Lower the heat to medium-low and cook for 1.5 hours, or until the meat falls off the bone.

Shred and Add Veggies:
Remove the meat and let it cool slightly. Shred the meat off the bones and skin, then add it back to the pot. Stir in lima beans, corn, okra, bell pepper, potatoes, more salt, cayenne, brown sugar, and Soy sauce. Simmer for 30 minutes until the potatoes are tender.

Finish and Serve:
Stir in cider vinegar. Taste and add salt if needed. Turn off the heat and serve hot.

5 Common Mistakes to Avoid When Cooking Brunswick Stew

Adding Vegetables Too Early
I used to add all my vegetables at the start, but they turned to mush by the time the stew was done. Now, I wait at least 90 minutes after starting the meat before adding the corn, beans, and potatoes, which keeps them tender without falling apart.

Using Boneless, Skinless Chicken from the Start
Bones and skin add a lot of flavor to the broth. When I switched to bone-in, skin-on chicken thighs, the stew tasted richer and more satisfying. You can remove the bones later, but starting with them makes a big difference.

Forgetting to Brown the Meat
It may seem like an extra step, but browning the bacon, lamb, and chicken before simmering adds deeper flavor. Even a light golden color helps. Skipping this step leaves the stew flat-tasting.

Not Tasting Before Adding Vinegar
I once made the mistake of adding vinegar too early, which made the stew too tangy. Now, I taste the stew first, then stir in the vinegar at the end. This way, I can control the brightness without overdoing it.

Letting the Stew Boil Too Hard
A rolling boil toughens the meat and overcooks the vegetables. I keep my stew at a gentle simmer the whole time. Low and slow is the best way to go.

Nutrition, Variations, and Easy Adjustments

I enjoy adjusting the Pioneer Woman Brunswick Stew recipe for different needs. For a healthier version, you can replace bacon with turkey bacon and use low-sodium tomatoes.

Using chicken breasts instead of thighs can cut calories to about 350 per serving while keeping protein high at 25-30 grams per bowl. To keep it low-sodium, choose no-salt broth and skip added salt.

You can easily make this recipe gluten-free because it doesn’t use flour. It is also dairy-free. Potatoes add 20-25 grams of carbs; you can skip them to reduce your carb intake.

You can add barbecue sauce for a smoky flavor or ketchup for a sweet taste. To thicken the stew, mash some potatoes. If you want to thin it out, add extra broth. For a low-calorie option, load up on veggies like extra okra.

Best Side Dishes to Serve with Brunswick Stew

Serving this stew with warm buttermilk biscuits or cornbread. The bread soaks up the rich broth, making it a perfect match. You can also have it with crackers, crusty bread, or over white rice.

For a lighter side, I make a simple green salad with tangy dressing to balance the stew’s richness. Coleslaw works well too; the crunch and acidity cut through the hearty flavors.

For kids, I keep it simple with buttered rolls or grilled cheese sandwiches. They love dipping the bread into the stew, which makes the meal feel cozy and hands-on.

Sometimes, I add fried okra or roasted Brussels sprouts for a nice crispy contrast.

Storage, Freezing, and Reheating Tips

This stew tastes better the next day. The flavors mix, and the broth thickens. I always make extra so I can enjoy it for lunch or dinner later. Brunswick stew stays good for about 4 days in the refrigerator when stored in an airtight container.

You can also freeze it. Let the stew cool completely, then pour it into freezer-safe containers or heavy-duty freezer bags. It lasts in the freezer for up to 3 months. When I want to eat it, I thaw it in the fridge overnight and then reheat it gently on the stove.

To keep it from drying out, I add a splash of water or broth and warm it over medium-low heat, stirring often. I never microwave it on high; low and slow keep the stew creamy and delicious.

Other Ways to Cook This Stew

Slow Cooker
Start by browning bacon, lamb, and chicken in a pan. Then, transfer the meat to a slow cooker. Add onions, garlic, tomatoes, water, and seasonings. Cook on low for 6 hours. After that, shred the meat, add vegetables, and cook on low for another 2 hours.

Instant Pot or Pressure Cooker
Use the sauté function to brown the meat and cook the onions. Add tomatoes, water, and seasonings, then seal the lid. Cook on high pressure for 30 minutes.

Let the pressure release naturally for 10 minutes, then quick-release the rest. Shred the meat, add vegetables, and cook on high pressure for another 5 minutes.

Results
The stove-top method gives you the most control and the best flavor. The slow cooker is ideal for setting and forgetting, but the stew may be a bit watery. The pressure cooker is the quickest choice, making the stew rich and tender, although the vegetables can get softer than preferred.

All three methods work well; I choose based on my schedule.

Yield: 6