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Paleo Brunswick Stew

Posted on Aug 21, 2014 | 0 comments

Paleo Brunswick Stew

Paleo Brunswick Stew

This variation of Paleo Brunswick Stew is fairly close to original versions that hail from the American Deep South of the late 1800’s. Brunswick, Georgia claims to be the birthplace of the original Brunswick Stew recipe. At a visitor’s center in this town, there is a large cast iron pot atop a carved rock memorial plaque. The plaque bears an inscription staking its claim to fame.


However, several other towns by the name of Brunswick in the Deep South, likewise claim the stew as an invention of their own. No matter the true origins, I’m glad to help usher in a new version to the paleo-sphere.




I have a fondness for all-in-one dishes, especially if they can be prepared in a crock pot/slow cooker. My Paleo Brunswick Stew is just such a dish. Original Brunswick stews often used some type of wild game such as squirrel, rabbit or opossum, either alone, or along with, chicken, pork or beef. The customary longer cook times allowed the game meat to become soft and succulent. If you would like to substitute a game meat for one, or all, of the meats I used, just increase your cooking times slightly to accommodate their toughness.


I choose three different meats for my Paleo Brunswick Stew variation, to provide different textures along with the blend of tastes. Feel free to substitute for your favorite meats, be it one, two or three different types. Simply include about a pound and a half, in total, of meat.


The perfect thing to serve on the side with Paleo Brunswick Stew is a hot, crusty loaf of my Paleo Seeded Bread. What a terrific flavor combo!


Paleo Brunswick Stew


  • Prep time:  20 min.
  • Cook time:  2 hours on high or 3 hours on medium or 4 hours on low in crock-pot, or  1 1/2 hours in a heavy casserole or dutch oven in the oven
  • Servings:  6 generous portions


  • 3 TBS. bacon fat, butter, ghee, tallow, olive oil or oil of choice
  • 1 medium yellow onion, chopped
  • 2-3 cloves of garlic, minced
  • 1/2 pound ground pork meat
  • 1/2 pound beef sirloin, chuck or stew meat, cut into chunks
  • 4 skinless, boneless chicken thighs or breasts, cut into chunks (I use 2 of each as I like light and dark meat)
  • 2 cups green zucchini or yellow summer squash, or combo of both, sliced in ½” rounds
  • 2 cups peeled rutabaga or white potatoes, cut into sugar cube sized chunks
  • 1 cup fresh or frozen okra, sliced in ½” chunks
  • 1 (14 oz.) can stewed or crushed tomatoes
  • 1 (6 oz.) can tomato paste
  • 1 (14 oz.) can gluten-free chicken or beef stock, or Paleo Bone Broth
  • 1 TBS. Italian seasoning
  • 1 tsp. salt
  • 1/2 tsp. ground black pepper
  • 3 bay leaves


(Payton’s Paleo 30 Day Challenge friendly without any changes.)

1) In a large skillet saute chopped onions in the oil of your choice, until translucent. (I sometimes use two oils/fats together to experiment with flavor combinations. Bacon fat and ghee, and duck fat and butter, are both great.)

2) Add minced garlic to sauteed onions and cook 3 minutes more.

3) Pour mixture into a crock-pot. I use my Instant Pot for the times below, or my dutch oven, or a deep casserole dish.

4) Add all other ingredients to pot and stir to mix well.


Cooking times for crockpot:

      – On high for 2 hours, stirring occasionally.

      – On medium for 3 hours, stirring occasionally.

      – On low for 4 hours, stirring occasionally.


If using dutch oven or covered casserole, bake covered, on 375° for 1 1/2 – 2 hours, stirring occasionally. Time varies depending on how well cooked you like your rutabaga, potatoes, and veggies.


As with many stews, this Paleo Brunswick Stew tastes even better on the second day, after the juices and flavors have further fused together!




  (DISCLAIMER:  To help support the blog, this post contains affiliate links, from which I receive a minute percentage, at no additional cost to you. Thank you for supporting my site!)



(Photo credit:  “GA Brunswick and St Simons VC stewpot01” by Ebyabe CC by SA 3.0 (Wikimedia Commons)

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