Our easy slow cooker Brunswick stew recipe with with potatoes, shredded beef, tomatoes and lima beans is super easy to throw together in the morning. I make this with leftover meat to save time, and any time of protein goes!!
Looking for a super hearty meal? This one pot meal is great with shredded pork, beef, chicken or use ground beef for a cheaper meal. Vegetables add some texture to the dish and voila dinner is served when you get home. It is just one of many easy Crockpot recipes we love.
This is a hearty, traditional Southern American dish, known for its rich thick consistency and savory flavor. It’s typically made with a tomato base and a variety of vegetables and meats. There are some regional variations, but the core elements are; meat, vegetables and seasonings with some sort of thick sauce like bbq or tomato.
It is super versatile too because you can use just about any type of leftover meat you have on hand. Made pulled pork the other night and had a few cups sitting in the fridge so I made this with it too! Use shredded Beef Chuck Roast Slow Cooker if you like those flavors and you have that instead.
Ingredient Notes
You want to start with precooked pulled beef with some fat on it so it shreds easily and has a lot of flavor, diced chuck roast is great for that. Most of the time I will make this with leftover beef though which adds an amazing flavor, and a great way to not waste food!
For the sauce you are going to start with canned Diced tomatoes to make it easy. I do like the petite variety but pick your favorite brand and size. Tomato sauce is needed to thicken the gravy, you could use bbq sauce instead though for more of a kick.
Beef broth is better than water for the necessary liquid to add a lot more flavor to this dish. Seasonings we add are typically simple like salt and pepper really.
Now these are optional but definitely a must for us because it makes this meal a lot heartier. I actually prefer Yukon Gold or Russets potatoes for this and I will likely leave the skin on so they don’t fall apart as easily. Red will remain a bit firmer and can work too.
Vegetables added in there we use typically are diced Onions, sweet corn kernels, onions, celery and Lima beans is what to be expected in this bowl full of yum.
Can you use canned vegetables?
Technically yes but I wouldn’t recommend it because they will fall apart and get mushy. Especially when it comes to canned potatoes those are already too soft if you ask me right out of the can. Now canned lima beans would be ok but with any of these if you don’t want them to be mushy add halfway thru instead of at the beginning.
Can you make Brunswick stew with frozen meat?
Yes you can for sure, you’d want to follow directions for our frozen roast in slow cooker recipe and then add rest of ingredients halfway thru so those don’t get too soft. Alternatively you can make Shredded Beef From Frozen the morning of and then continue on with the rest of the directions with that, shredded.
Variations
If you want to make this a bit spicy, add a bit of hot sauce into your Crock pot or you can sprinkle in some of our jalapeno powder. And as for the veggies you really can add anything you like though you want them on the firmer side so they don’t get mushy.
How Long to Cook Brunswick Stew in Slow Cooker
You are going to want 7-8 hours for the meat to get super tender, especially when using beef. Whether I use precooked shredded or diced stew meat I keep it in the same amount of time so it really gets tender and soaks up the juices.
How do you know when it is done?
It is all about the texture of the meat, potatoes and beans really. You want them to be tender, like not chewy anymore or firm as far as the vegetables go. If any are still a bit tough then give it another 30 minutes and test again until just right and then serve immediately.
Tips for Success
If you are going to add onions I do recommend that you soften them a bit with some oil first before adding in with remaining ingredients. You can do this in just a few minutes in a skillet over medium heat to bring out a better flavor and tenderize too.
I always recommend low and slow all day for better flavor and a more tender texture overall. Food cooked on high is necessary only when you have large pieces of meat that are frozen like chuck roast, other than that don’t do it friends. It truly is an easy cheap Crockpot meal for sure.
Slow Cooker Brunswick Stew Recipe
Video
Equipment
- 1 slow cooker
Ingredients
- 2-3 lbs shredded beef, precooked
- 28 oz diced tomatoes
- 15 oz tomato sauce
- 2 cup corn, frozen kernels
- 30 oz lima beans, canned, drained
- 2 large potatoes, cubed
- 2 tbsp minced garlic
- 1 small onion, diced
- 1 stalk celery, sliced
- 1 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/2 tsp garlic salt
- 24 oz beef broth, or water, more to thin out if desired
Instructions
- If you want to soften the onions do this in a saucepan with celery and minced garlic together. Once onions are transluscent turn off and pour contents into slow cooker. Not a must but will bring out more flavor.
- Add all other ingredients into slow cooker and stir so they are mixed together and get tender.
- Stir and cook on low for 7-8 hours on low or 4 hours on high.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can leftovers be frozen?
Yep! If you love to batch cook, this one, our venison chili, and Puerto Rican stew are great one to make a double serving of. You can freeze before cooking and then throw it into your pot on low and let it cook all day, or better yet allow it to defrost overnight and then cook. If you had a helping but have a lot left allow it to cool completely first. Then transfer to a gallon freezer bag.
That is the best way so that you can zip it closed and lay it flat so it saves a lot of space. Then you can make other dishes and stack a few with very little space used up. Airtight containers work well too. In the fridge this will stay well for up to 3 days, or a month in your freezer so decide for yourself.
