Hearty and delicious, this easy old-fashioned Alabama camp stew (also known as Brunswick stew) combines canned meat, diced tomatoes, beans, corn, and onion for a comforting one-pot meal that fills bellies and brightens faces.
If you live in or near Alabama and buy the ingredients at the grocery store, someone might ask if you’re making camp stew. Many families here remember camp stew served around campfires, at family gatherings, and even in school lunchrooms. This is a time-honored Southern recipe that’s simple, satisfying, and easy to adapt.
The origin and ease of camp stew
Camp stew earned its name because it’s perfect for cooking while camping — everything can be used straight from cans. For this Alabama-style version you’ll use canned pork or beef in barbecue sauce, canned chicken, diced tomatoes, corn, and butter or lima beans, plus chopped onion. The method is uncomplicated: put the ingredients in a stockpot with their liquids, simmer until flavors meld, and serve. It’s ideal for busy weeknights, potlucks, or cooking outdoors.
The many variations of camp stew
This recipe is a flexible foundation. Some cooks add potatoes or carrots, others leave out fresh onion and rely solely on canned goods for total convenience. A splash of Worcestershire or hot sauce will add depth and heat if you like. Swap in different beans—kidney, black, or cannellini—or increase the amount of corn. While vegetables and seasonings can change freely, the canned meats—especially those in barbecue sauce—contribute much of the distinctive flavor in this version, so consider keeping them as written for the classic taste.
This stew is beloved because it’s richly flavored yet unfussy. It feeds a crowd and keeps well as leftovers. The recipe below serves about six people; doubling is common when you expect hungry guests.
Try it as written the first time to appreciate the balance of sweet, savory, and tomato-forward flavors that make Alabama camp stew so memorable.
Recipe Ingredients
- Canned pork in barbecue sauce
- Canned beef in barbecue sauce
- Canned chicken breast
- Diced tomatoes (canned)
- Butter beans or lima beans (canned)
- Canned corn kernels
- Onion, chopped
Helpful Kitchen Tools
- Large stockpot or Dutch oven
How to Make Alabama Camp Stew
Prep: peel and chop the onion and open all cans but do not drain them.
Combine: add everything—meats, tomatoes, beans, corn, onion—and all liquids into your stockpot or Dutch oven.
Taste before adding salt or pepper; canned ingredients often provide enough seasoning.
Cook: place the pot over medium heat, stir often, and bring just to a boil. Reduce heat and simmer, stirring occasionally, for 30 minutes to an hour so flavors deepen and mingle.
Cooking on a campfire
If cooking over an open fire, keep the heat steady, stir frequently to avoid scorching, and let the stew simmer until it reaches the desired thickness and flavor. Enjoy when ready.
Enjoy your tasty Alabama camp stew!
Storage
- Refrigerate leftovers in an airtight container for up to 4 days. Reheat on the stovetop or in the microwave until warmed through.
- Freeze stew for up to 3 months. Thaw in the refrigerator before reheating.
Recipe Variations
This camp stew adapts easily to personal tastes and pantry contents:
- Add root vegetables like potatoes, carrots, or parsnips for a heartier stew.
- Stir in frozen peas or green beans near the end of cooking for added color and nutrition.
- Swap different canned beans such as black beans, kidney beans, or cannellini beans.
- Use shredded leftover meats (pulled pork or roast beef) and a favorite barbecue sauce if you prefer fresh over canned meats.
- If you want more heat, add hot sauce, cayenne, or a diced jalapeño to taste.
Recipe FAQs
What is the difference between beef stew and Brunswick (camp) stew?
Traditional beef stew typically features only beef and a vegetable base cooked in broth, while Brunswick or camp stew commonly combines multiple meats—beef, pork, and chicken—along with tomatoes, corn, and beans, giving it a sweeter, tangier profile.
What pairs well with Brunswick stew?
Serve camp stew with cornbread, buttermilk biscuits, dinner rolls, or a simple crusty bread to soak up the rich sauce. A green salad or coleslaw makes a fresh, crisp side.
How do you thicken Brunswick stew?
If you prefer a thicker stew, make a cornstarch slurry: mix 2 tablespoons cornstarch (or flour) with 2 tablespoons cold water, stir until smooth, then add gradually to the simmering stew. Wait a minute and repeat as needed until you reach the desired consistency.
Is Brunswick stew a Southern dish?
Yes. Brunswick or camp stew is a classic Southern dish with regional variations across the Southeast, beloved for its hearty, communal nature.
You may also enjoy other stew recipes
Explore different stew styles—vegetable stews, lentil stews, chicken stews, and smoky sausage-and-beef stews—to expand your pot-to-table repertoire.
Never be afraid to try something new. Amateurs built the ark; professionals built the Titanic.