If you’ve ever tasted a bowl of Brunswick Stew from Old Hickory House, you know it’s more than just a side dish — it’s a Southern icon.
Smoky, sweet, tangy, and deeply satisfying, this stew is filled with pulled pork, shredded chicken, and tender vegetables in a rich, tomato-based barbecue broth.
This copycat Old Hickory House Brunswick Stew recipe brings all that down-home flavor to your own kitchen.
Whether you’re making it for a chilly night, a backyard gathering, or to use up leftover barbecue meats, this stew is a family-pleasing comfort food classic you’ll want to make on repeat.
Why You’ll Love This Recipe
This stew is the perfect balance of hearty and comforting. The combination of slow-cooked meats, barbecue sauce, corn, potatoes, and tomatoes creates a stew that’s both smoky and slightly sweet — just like the one at Old Hickory House.
Even better? It’s a great use of leftovers and can easily feed a crowd. Whether you serve it with cornbread, white bread, or straight from the pot, it’s a one-pot wonder that tastes even better the next day.
What You’ll Need
- 2 tbsp vegetable oil or butter
- 1 medium yellow onion, diced
- 2 garlic cloves, minced
- 1 ½ cups cooked pulled pork
- 1 ½ cups cooked shredded chicken
- 1 cup frozen or canned corn
- 1 cup frozen or canned lima beans
- 1 cup peeled, diced potatoes
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1 cup tomato sauce
- ½ cup ketchup
- ½ cup barbecue sauce (preferably smoky and slightly sweet)
- 1 tbsp Worcestershire sauce
- 1 tsp hot sauce (optional)
- 1 tsp salt
- ½ tsp black pepper
- 2 cups chicken broth (or water)
Pro Tips
- Use leftover BBQ meats — pulled pork and rotisserie chicken work great and save time.
- Simmer low and slow to let all the flavors blend together beautifully.
- Taste as you go — adjust BBQ sauce, hot sauce, or seasonings to make it just right for your family.
- Let it rest before serving — the flavor gets even better after sitting for 10–15 minutes.
- Double the batch and freeze — this stew freezes beautifully for later meals.
Tools You’ll Need
- Large Dutch oven or soup pot
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle
- Cutting board and knife
- Airtight containers for leftovers
Substitutions & Variations
- No pork? Use all chicken or add smoked sausage instead.
- Swap lima beans for butter beans, navy beans, or pinto beans.
- No ketchup? Use extra tomato sauce and a touch of sugar.
- Want it spicier? Add jalapeño or increase the hot sauce.
Make Ahead Tips
This stew tastes even better the next day! You can make it a day in advance and reheat gently on the stovetop.
Store in an airtight container in the fridge for up to 4 days. It also freezes well for up to 3 months — perfect for busy weeknights.
Instructions
1. Sauté Onion and Garlic
In a large pot or Dutch oven, heat oil over medium heat. Add diced onion and cook for 3–4 minutes until translucent. Stir in minced garlic and cook 1 minute more.
2. Add Meat and Veggies
Add shredded pork and chicken to the pot along with corn, lima beans, and potatoes. Stir to combine.
3. Add Tomatoes and Sauces
Stir in diced tomatoes with their juice, tomato sauce, ketchup, barbecue sauce, Worcestershire sauce, and hot sauce. Mix well.
4. Pour in Broth and Simmer
Add chicken broth to loosen the mixture. Season with salt and pepper. Bring to a boil, then reduce heat and simmer uncovered for 45–60 minutes, stirring occasionally, until the stew is thickened and the potatoes are tender.
5. Serve
Taste and adjust seasoning if needed. Ladle into bowls and serve with cornbread, white bread, or crackers.
Leftovers & Storage
Cool leftover stew and store in airtight containers in the fridge for up to 4 days. For longer storage, freeze in individual portions for up to 3 months.
Reheat on the stovetop or in the microwave, adding a splash of broth if it’s too thick.
Recipe FAQs
1. What makes Brunswick Stew different from other stews?
It’s the BBQ flavor — thanks to pulled meats, tomato-based broth, and barbecue sauce. It’s smoky, slightly sweet, and Southern to the core.
2. Can I use only one type of meat?
Yes! Pulled pork, shredded chicken, or even leftover smoked brisket all work on their own.
3. Can I make this in a slow cooker?
Absolutely. Sauté the onion and garlic first, then add everything to your slow cooker. Cook on low for 6–8 hours or high for 3–4 hours.
4. Is this a meal or a side dish?
Both! Traditionally served as a side at BBQ joints, but it’s hearty enough to serve as a main with cornbread.
The Final Ladle
This Old Hickory House–style Brunswick Stew is warm, smoky, and full of Southern soul.
Whether you’re making it for a family dinner, game day, or just to enjoy a big bowl of comfort food, it’s a recipe that always satisfies. I hope it brings back memories — or makes some new ones.
Try it soon and let me know how it turned out, or how you made it your own!