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Brunswick Stew is a classic southern comfort food, packed with corn, tomatoes, lima beans and meat. This Texas style Brisket and Chicken Brunswick Stew recipe, uses leftover shredded chicken and brisket to create a hearty dinner perfect for the cold winter months.
Winter in Texas is so crazy and unpredictable. Some years you can go cut down your Christmas tree wearing shorts and a t-shirt and other years you have to be bundled up from head to toe. This year, the weather has been even more unpredictable, with super low temps for a few days, demanding warm, hearty dinners like this Brisket and Chicken Brunswick Stew; and then a week later we are in the 70’s and could fire up the grill to make Spicy Bar-B-Q Bacon Wrapped Chicken Kabobs!
In fact, back in December we had a rare winter snow storm, yes, you read that right, snow storm! Every once in a while, it gets cold enough in Texas where we get icy roads or get snow flurries (that melt as soon as the hit the ground); but this was snow coming down so thick you could even see it in the night’s sky and it stuck on the ground (some places in central/south Texas getting 4-6 inches) for a good 14-15 hours! There was even enough snow that you could build a snowman! And this Texas girl that loves the snow and the magic of Christmas was excited beyond belief!
Then just last week, we spent December 30-January 2, not getting above 32 degrees for four days straight and we were actually colder than Anchorage, Alaska, where the highs were in the 40’s during that time! And some of my lucky friends who live in the burbs got snow AGAIN for New Year’s Eve! Just snow flurries that time, but still!
Needless to say, I am consuming all my favorite cold weather comfort foods, like Mexican Spiced Hot Chocolate, hot tea, soup, stew and chili, in an effort to warm up! Today’s Brisket and Chicken Brunswick Stew recipe is definitely hearty and warm, making it a great dinner idea for these cold winter months!
To be honest, I had never heard of Brunswick Stew until a few years ago when my brother-in-law, who is from Georgia, asked me if I had a good recipe. I, of course, had to do some research to find out what it was all about. Turns out Brunswick Stew is a very popular southern dish, especially in the states of Georgia and Virginia. It is a tomato based stew that usually has lima beans, butter beans, corn, okra, other assorted vegetables and meat. Back in the day, squirrel and rabbit was commonly used; but now days pork and chicken are the most common meats found in Brunswick Stew.
This Texas style, Brisket and Chicken Brunswick Stew is a great way to use up leftover brisket and chicken, which can sometimes dry out when reheated, but not when used in soup or stew! Not only will this stew recipe warm you up, it is so easy and a great 30 minute meal!
We may be headed for 70 degrees today, but I know our cold weather is not over yet. So, what are your favorite comfort foods for the cold winter months?
Helpful Tips and Information:
Serving Suggestion: This Brisket and Chicken Brunswick Stew needs some good southern style cornbread, like this Copycat Boston Market Cornbread or Sour Cream Corn Bread. And to complete this dinner recipe, I normally serve this stew with a simple side salad, like this Pear and Pomegranate Salad with Maple Vinaigrette or Spinach and Pear Salad with Dijon Mustard Vinaigrette.
Freezer Meal: Leftovers of this stew makes a fantastic freezer meal because it can be kept frozen for up to 3 months. If freezing leftover soup, stew or chili, make sure you allow it to cool completely before freezing it. Also keep in mind that liquids expand when freezing; so use heavy duty plastic containers and leave about half an inch of space at the top.
Recommended Kitchen Tool: When I work in professional kitchens we normally make things like stew or braised meats in a Le Creuset Dutch Oven; and while these are fantastic, quality pots that will last for like, forever, they are pretty pricey. Other quality Dutch ovens or stock pots that I highly recommend that are more affordable is this Lodge Enameled Cast Iron Dutch Oven or this T-Fal Stainless Steel Dutch Oven that comes in a cookware set.
If you like this Brisket and Chicken Brunswick Stew, then you’ll love these other stew recipes:
Cowboy Bean and Beef Stew
Chicken and Butternut Squash Quinoa Stew
Easy Coconut Curry Chicken Stew
Spicy Breakfast Stew
Slow Cooker Sweet Potato and Pumpkin Beef Stew
- 1 tablespoon corn or canola oil
- 1 large yellow onion, diced
- 4 cloves garlic, minced
- 2 cups reduced sodium beef broth
- 1 (28-ounce) can fire-roasted diced tomatoes
- 1 (15-ounce) can whole kernel corn, drained
- 1 (15-ounce) can cream-style corn
- 1 (9-ounce) package frozen baby lima beans
- 1 (12-ounce) bottle chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon each kosher salt and black pepper
- 2 cups chopped leftover barbecue beef brisket, without barbecue sauce
- 2 cups shredded chicken
- Hot sauce, for serving (optional)
- Heat oil in a large stock pot or Dutch oven over medium-high heat. Add onions and sauté until translucent, about 5-8 minutes. Add garlic and sauté for 1-2 minutes.
- Reduce heat to medium-low and stir in the beef broth, tomatoes, whole kernel corn, creamed corn, lima beans, chili sauce, brown sugar, mustard. Worcestershire sauce, salt and black pepper. Let simmer for 10-15 minutes, or until lima beans are warm and cooked through.
Stir in shredded chicken and chopped brisket. Cover and let simmer for 10-15 minutes.
- Serve with hot sauce, if desired.