Why You’ll Love This Recipe

I appreciate this recipe because it uses simple pantry staples yet delivers a deep, rich flavor in very little time. I like how the BBQ sauce adds sweetness and smoke, how the potatoes make the stew hearty, and how the vegetables add color and texture. I also enjoy that leftovers taste even better the next day, making it great for batch cooking.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢1 Tbsp olive oil ($0.22)
▢1 yellow onion, diced ($0.39)
▢2 cloves of garlic, minced ($0.16)
▢2 Tbsp tomato paste ($0.30)
▢½ tsp salt ($0.02)
▢¼ tsp smoked paprika ($0.03)
▢¼ tsp garlic powder ($0.03)
▢¼ tsp freshly cracked black pepper ($0.04)
▢2 14.5 oz. cans of diced tomatoes* ($2.12)
▢1 cup frozen corn kernels ($0.45)
▢1 cup frozen lima beans** ($0.80)
▢1 lb. Yukon gold potatoes, peeled and diced ($1.20)
▢½ cup BBQ sauce*** ($0.65)
▢4 cups cooked shredded chicken ($6.25)
▢3 cups chicken broth ($0.39)

Directions

I start by heating the olive oil in a large pot or Dutch oven over medium heat. I add the diced onion and minced garlic, sautéing until the onion becomes translucent.

Next, I stir in the tomato paste along with the salt, smoked paprika, garlic powder, and black pepper. I let the tomato paste cook with the spices for 30–45 seconds to deepen the flavor.

I add the diced tomatoes, frozen corn, frozen lima beans, diced potatoes, and BBQ sauce. I stir until everything is evenly combined.

Then I add the shredded chicken and the chicken broth, stirring again to incorporate all the ingredients.

I bring the pot to a boil, then immediately reduce the heat to medium-low. I let the stew simmer for about 20 minutes. If the potatoes are not fully tender, I continue simmering for an additional 2–3 minutes.

When it’s ready, I garnish with chopped parsley if I feel like adding some color, and I serve it with cornbread or crusty bread.

Servings and Timing

This recipe serves 6 people (about 1.5 cups per serving).
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes

Variations

I sometimes swap lima beans for green beans when I want a milder flavor. I also like using fire-roasted tomatoes for an extra smoky touch. If I want a thicker stew, I lightly mash a few of the cooked potatoes right in the pot. For extra flavor, I occasionally add a splash more BBQ sauce or a pinch of cayenne for heat.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to four days. The stew thickens as it sits, so when reheating on the stovetop or in the microwave, I add a splash of broth or water to loosen it. I can freeze the stew for up to three months; I thaw it overnight in the refrigerator before reheating.

FAQs

Can I use rotisserie chicken?

Yes, I often use rotisserie chicken for convenience and great flavor.

Can I make this stew thicker?

I mash a few potatoes or simmer uncovered for a few extra minutes.

Can I use fresh vegetables instead of frozen?

Yes, I simply adjust the cooking time slightly so everything cooks through.

What type of BBQ sauce works best?

I use one I love because it strongly influences the final flavor.

Is this stew spicy?

It’s mild, but I can add cayenne or hot sauce if I want more heat.

Can I make it vegetarian?

Yes, I remove the chicken and use vegetable broth, adding more veggies or beans.

Why do I sauté the tomato paste?

I cook it briefly to deepen its flavor and remove raw acidity.

Can I cook this in a slow cooker?

Yes, I combine everything except the corn and lima beans and cook on low for 4–6 hours, adding the frozen vegetables in the last 30 minutes.

What should I serve with Brunswick stew?

I love pairing it with cornbread, biscuits, rice, or crusty bread.

Conclusion

I find Brunswick Stew to be a wonderfully hearty and flavorful dish that’s incredibly easy to make. Whether I serve it for a cozy weeknight dinner or prepare it ahead for the week, it always delivers rich, comforting goodness in every bowl.

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