Name: Classic Brunswick Stew Recipe with Chicken &amp; Beef
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Cuisine: Southern American
Ingredients: 2 tablespoons vegetable oil; 1 small yellow onion, finely chopped (about 1 cup); 2 celery stalks, diced; 1 medium carrot, diced; 3 garlic cloves, minced; 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces; 1 lb beef chuck, trimmed and cut into 1-inch cubes; 1 teaspoon smoked paprika; 1 teaspoon ground black pepper; 1 teaspoon kosher salt (adjust to taste); 1/2 teaspoon dried thyme; 1/2 teaspoon red pepper flakes (optional); 1 (14 oz) can crushed tomatoes; 2 cups low-sodium chicken broth; 1 cup canned diced tomatoes with juices; 1 cup frozen or fresh corn kernels; 1 cup frozen or fresh lima beans (or butter beans); 2 tablespoons tomato paste; 1 tablespoon Worcestershire sauce; 1 tablespoon brown sugar; 2 teaspoons apple cider vinegar; 2 bay leaves; 2 tablespoons chopped fresh parsley (for garnish); Salt and pepper to taste

Classic Brunswick Stew Recipe with Chicken & Beef

This brunswick stew recipe delivers a rich, savory pot of tender chicken and beef simmered with tomatoes, corn, lima beans and smoky spices. It’s a comforting, crowd-pleasing one-pot meal that’s easy to prepare and full of layered flavor.

⏱

Prep Time 15 min

🔥

Cook Time 30 min

⏰

Total Time 45 min

👥

Servings 4

⭐

Difficulty Medium

Instructions

1
Step 1: Heat the oil in a large Dutch oven or heavy pot over medium-high heat. Add the beef in batches, searing until browned on all sides, about 3–4 minutes per batch. Transfer browned beef to a plate.
2
Step 2: Reduce heat to medium. Add the chicken pieces and sear briefly, about 2 minutes, until they get some color but are not fully cooked. Transfer to the plate with the beef.
3
Step 3: Add the onion, celery and carrot to the pot. Cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and cook 30 seconds until fragrant.
4
Step 4: Sprinkle in the smoked paprika, black pepper, salt, thyme and red pepper flakes (if using). Stir to coat the vegetables and bloom the spices, about 1 minute.
5
Step 5: Return the seared beef and chicken to the pot. Add crushed tomatoes, diced tomatoes with juices, tomato paste, chicken broth, Worcestershire sauce, brown sugar, apple cider vinegar and bay leaves. Stir to combine and bring to a gentle boil.
6
Step 6: Reduce heat to low, partially cover and simmer gently for 25 minutes, stirring occasionally, until the beef is tender and chicken is cooked through. If using a slow cooker, transfer everything to the slow cooker and cook on low 4–6 hours.
7
Step 7: Stir in the corn and lima beans and simmer uncovered for an additional 5–10 minutes until vegetables are heated through and stew has thickened. Taste and adjust seasoning with more salt, pepper or a splash of vinegar.
8
Step 8: Remove bay leaves. If you prefer a thicker stew, mash a cup of the stew against the side of the pot and stir back in. Garnish with chopped parsley and serve hot with crusty bread or rice.

💡 tips

Brown the meat in batches to avoid steaming and build deeper flavor. If you like a smoky note without using smoked meats, use smoked paprika and a splash of liquid smoke (very little). For a thicker stew, simmer uncovered longer or mash a portion of the cooked mixture and stir back in.

🔄 substitutions

Swap beef chuck for boneless short ribs or lamb shoulder for richer flavor; substitute turkey thighs for chicken if preferred. Use frozen mixed vegetables if lima beans are not available. For a gluten-free Worcestershire option, use tamari or gluten-free Worcestershire sauce.