Big Batch Brunswick Stew Recipe – Feeds a Crowd!

Hearty, Delicious Brunswick Stew Perfect for Outdoor Cooking

This big batch Brunswick stew is exactly the recipe you need when you’re cooking for a crowd! Whether it’s a family reunion, community gathering, or cozy fall event, nothing beats a huge pot of hearty, smoky stew simmering outdoors. Loaded with tender chicken, juicy stew beef, chunky potatoes, veggies, and just the right amount of seasoning, this Southern classic will bring everyone together around your table—or firepit!

This recipe truly makes 12 gallons of stew, so get ready to feed a village! If you’ve never made Brunswick stew in a large pot outside, you’re in for a memorable cooking experience. The smells, tastes, and communal joy of cooking outdoors are all part of what makes Brunswick stew special.

Growing up in the South, Brunswick stew was a staple at family gatherings. It seemed that every cook had their own special twist on the classic recipe, each claiming theirs was the best. While there’s no one true way to make Brunswick stew, this big-batch version combines traditional ingredients with a foolproof method that ensures delicious results every time.

One of my fondest memories is standing by the fire with family members, stirring the enormous pot of stew with a wooden paddle. The anticipation builds as everyone waits to taste the first bite, and the warmth of the stew on a crisp autumn day creates an atmosphere filled with comfort and nostalgia.

Why You’ll Love This Big Batch Brunswick Stew

Perfect for gatherings: Easily feeds 50–60 people.
Delicious & hearty: Packed with flavor from slow-cooked meats and veggies.
Outdoor cooking fun: A wonderful way to bring people together.
Freezes well: Enjoy leftovers throughout the winter!

Ingredients for Big Batch Brunswick Stew (12 Gallons)

9 lbs chicken (cooked until tender)
9 lbs stew beef (tender)
20 lbs potatoes (peeled and chopped)
9 lbs onions (diced)
2 gallons corn (drained, reserve juice)
2 gallons lima beans (drained, reserve juice)
2 gallons crushed tomatoes
1 bottle Worcestershire sauce
4 sticks butter
1 bottle Texas Pete hot sauce (adjust to taste)
3/4 cup salt (to taste)
6 tbsp black pepper

How to Make Big Batch Brunswick Stew Step-by-Step

Step 1: Cook the Meat

Cook chicken and stew beef until tender and easily shredded. Use an outdoor cauldron or large pot for best results.

Step 2: Add Potatoes, Onions, and Seasonings

Add potatoes, onions, Worcestershire sauce, Texas Pete hot sauce, salt, pepper, and butter to the cooked meat. Stir well.

Step 3: Add Veggies and Tomatoes

Add crushed tomatoes, corn, and lima beans to the pot. If stew is too thick, add reserved vegetable juices to thin.

Step 4: Simmer and Stir

Simmer the stew for 1-2 hours, stirring frequently. The flavors deepen beautifully during this step.

Step 5: Serve and Enjoy

Ladle the stew into bowls or serving cups, allowing guests to add extra hot sauce as desired.

Tips for Perfect Outdoor Brunswick Stew

Use Cast Iron or Large Outdoor Pot: Ensures even heat and a delicious smoky flavor.
Frequent Stirring: Prevent sticking and burning, especially over open fires.
Season Gradually: Taste often and adjust salt, pepper, and hot sauce as needed.

Serving Ideas for Your Big Batch Brunswick Stew

This stew pairs perfectly with my Cast Iron Cheesy Beer Bread or classic Southern Cathead Biscuits for the ultimate comfort meal.

Brunswick stew also makes a great topping over baked potatoes or rice, providing extra hearty options for your meal. Serve alongside classic Southern sides such as coleslaw, cornbread, or even macaroni and cheese to create a full spread that will satisfy every appetite.

Storing and Freezing Big Batch Brunswick Stew

Leftovers freeze wonderfully. Portion into freezer-safe containers and enjoy hearty, homemade stew anytime. Label your containers with dates, and thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

FAQ: Making Big Batch Brunswick Stew

Q: How many people does 12 gallons of Brunswick stew serve?
A: 12 gallons comfortably feeds about 50–60 people.

Q: Can I cook Brunswick stew indoors?
A: Absolutely! Though outdoor cooking provides a unique flavor, you can also use large indoor pots.

Q: How do I store leftover Brunswick stew?
A: Leftovers freeze exceptionally well in airtight containers.

Share Your Brunswick Stew Experience!

Snap photos of your outdoor cooking fun and tag them #BrunswickStew or #SouthernCooking on social media. Friends will definitely want this recipe!

History and Tradition of Brunswick Stew

Brunswick stew has deep roots in Southern cooking traditions. While there is friendly debate over its exact origins—some say it originated in Brunswick, Georgia, others claim Brunswick County, Virginia—it has become a beloved staple throughout the South.

Originally, the stew was made with squirrel, rabbit, or other game meats and whatever vegetables were available. Modern versions typically use chicken or beef, reflecting current preferences and availability. Despite changes, the essence of Brunswick stew remains: slow cooking, communal eating, and the warmth of tradition.

Final Thoughts

Cooking 12 gallons of Brunswick stew is a labor of love, but the results are worth it. Delicious, hearty, and unforgettable—it’s perfect for creating memories with friends and family around the fire. Enjoy every delicious spoonful, share your experience, and keep the Southern tradition alive!