Old Hickory House Brunswick Stew Recipe: Smoky BBQ Tradition in a Pot

This stew embodies the rich, smoky tradition of Southern barbecue culture, bringing Old Hickory House’s legendary flavors to your kitchen.

Slow-simmered with pulled pork, tomatoes, and corn, it delivers a hearty, savory taste that’s perfect for gatherings or cozy meals.

Ingredients for Old Hickory House Brunswick Stew

Hearty proteins, sweet corn, and smoky spices come together for this iconic Southern dish.

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The pulled pork is non-negotiable here. Grab pre-cooked from your favorite BBQ joint (I swear by Costco for a big batch) or smoke your own—just make sure it’s shredded fine. The chicken adds lightness, so poach and shred a couple breasts yourself. For the tomatoes, San Marzano canned are my go-to, but any good crushed tomato works. Fresh corn in summer, frozen the rest of the year (don’t bother with canned).

No pulled pork? Shredded beef brisket works in a pinch. Swap chicken for turkey if that’s what you’ve got. Out of smoked paprika? Regular paprika plus a dash of liquid smoke gets you close. Vegetable broth can replace chicken broth if needed. The vinegar matters—apple cider is ideal, but white vinegar works. Skip the Worcestershire? A splash of soy sauce adds similar depth.

This stew tastes even better the next day. Stores in the fridge for 4-5 days, freezes beautifully for 3 months. Portion into containers for easy reheating—perfect for meal prep. Just stir in a splash of broth when reheating to loosen it up (worth the extra minute).

Step-by-Step Instructions for Brunswick Stew

Here’s how to build layers of smoky, tangy flavor in this Southern classic.

Step 1: Sauté Aromatics for a Flavor Foundation

Heat a large Dutch oven over medium-high heat. Add the finely diced yellow onion and cook for 5-6 minutes until it turns translucent and just starts to caramelize around the edges. This builds the sweet, deep base for your stew.

Stir in the minced garlic cloves and cook for 30 seconds until fragrant—be careful not to let it burn. Add the 2 tbsp tomato paste and cook for 1 minute, stirring constantly, until it darkens slightly. This step intensifies the tomato flavor and prevents a raw taste.

Step 2: Build the Stew Base with Potatoes and Broth

Add the peeled, diced russet potatoes, 2 cups crushed tomatoes, 3 cups chicken broth, 1 whole bay leaf, 1 tsp dried thyme, and 1 tsp smoked paprika. Stir well to combine, making sure to scrape up any browned bits from the bottom of the pot.

Bring the mixture to a boil, then reduce heat to medium-low and let it simmer for 15 minutes until the potatoes are just beginning to soften. The broth should be gently bubbling, and the potatoes should start to absorb the rich, smoky flavors of the paprika and thyme.

Step 3: Add Meat, Corn, and Seasonings

Stir in the 2 lb pulled pork, 1 lb shredded chicken breast, and 2 cups sweet corn kernels. These meats are already cooked, so you’re simply warming them through and letting them soak up the stew’s flavors.

Add the 2 tbsp brown sugar, 2 tbsp apple cider vinegar, and 1 tbsp Worcestershire sauce. These ingredients balance the stew’s richness: the sugar adds a touch of sweetness, the vinegar brings tang, and the Worcestershire sauce deepens the umami. Simmer for another 10 minutes.

Step 4: Simmer to Perfection and Adjust Seasoning

Reduce the heat to low and let the stew simmer uncovered for 20-25 minutes, stirring occasionally. You want it to thicken slightly, with the potatoes fully tender and the flavors melded together. The stew should have a hearty, chunky consistency.

Taste and adjust the seasoning if needed. The stew should have a balanced smoky-sweet-tangy profile. If it’s too thick, add a splash of broth or water. Remove the bay leaf before serving. Let it rest for 5 minutes off the heat to allow the flavors to settle before ladling into bowls.

Storing and Reheating This Dish

Refrigerator Storage

Let your stew cool for no more than 2 hours before transferring to airtight containers. I use glass containers with locking lids to prevent leaks. Store in the fridge for up to 4-5 days—the flavors deepen beautifully overnight. ❄️

Freezer Storage

This stew freezes wonderfully for up to 3 months without losing quality. Portion into quart-size freezer bags, leaving 1 inch of headspace for expansion. Squeeze out excess air to prevent freezer burn and lay flat for efficient storage.

Stovetop Reheating

My preferred method: Reheat in a heavy pot over medium-low heat for 10-15 minutes. Add ¼ cup chicken broth to loosen the texture. Stir occasionally to prevent sticking and ensure even heating throughout. 🔥

Microwave Reheating

For quick meals, microwave individual portions covered with a damp paper towel. Heat on 70% power for 2-3 minutes, stir, then continue in 1-minute intervals until reaching 165°F. Add a splash of water if it looks dry.

Thawing Frozen Stew

Transfer from freezer to fridge and let thaw overnight (about 12 hours). For faster thawing, submerge the sealed bag in cold water, changing water every 30 minutes. Never thaw at room temperature.

Frequently Asked Questions