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Brunswick stew in a bowl
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Brunswick Stew

Brunswick stew is a smoky barbecue blitz of flavor blending succulent meats and wholesome veggies in a slightly sweet and savory base.
Course Main Course, Soup
Cuisine American
Keyword Brunswick Stew, Chicken Stew, Pork Stew, southern recipes
Prep Time 15 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 20 minutes
Servings 8 - 10 servings
Calories 555kcal
Author Kathleen

Ingredients

  • 4 tablespoons butter
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 2 stalks celery, diced
  • 1 (15-ounce) can diced tomatoes with liquid
  • 4 cups chicken broth
  • 2 tablespoons chicken flavor Better Than Bouillon
  • 2 tablespoons Worcestershire
  • 1 tablespoon liquid smoke
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Tabasco sauce
  • 1 cup barbecue sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound pulled pork, shredded into bite size pieces and any pan drippings
  • 1 roasted chicken, meat removed and shredded into bite size pieces
  • 1 1/2 cups frozen corn
  • 16 ounces frozen lima beans

Instructions

  • In a large Dutch Oven set over medium heat, melt butter (4 tablespoons) and saute onions (1 large), garlic (4 cloves), and celery (2 stalks) until soft, about 4-5 minutes
    How to make Brunswick stew, sauteing aromatics in the pot
  • Add the diced tomatoes (1 can) with their liquid, chicken broth (4 cups), Better Than Bouillon (2 tablespoons), Worcestershire (2 tablespoons), liquid smoke (1 tablespoon), barbecue sauce (1 cup), apple cider vinegar (2 tablespoons), Tabasco sauce (1 teaspoon), salt (1/2 teaspoon), and pepper (1/2 teaspoon) then bring the mixture to a boil, reduce to a simmer and cook over medium-low for 30 minutes.
    How to make Brunswick stew, adding ingredients to the pot
  • Add pulled pork (1 pound), roasted chicken (1), frozen corn (1 1/2 cups), and frozen lima beans (16 ounces), and adjust the heat to bring the stew back to a simmer. Continue to simmer for 30-45 minutes or until stew is nice and thick
    How to make Brunswick stew, adding corn and the rest of ingredients to the pot

Notes

  1. Pot: Part of the beauty of Brunswick stew recipes is preparing them in a Dutch oven. This simple piece of kitchen equipment performs so many different tasks that can make your stew Ah-ma-zing! BUT if you don’t have a Dutch oven you can use a deep soup pot made of heavier-gauge metal.
  2. Saute: Be sure to sauté your garlic, onions, and celery until soft. I know everything’s going into the same pot, but it matters. Taking the time to sauté veggies before adding them to a dish brings out their sweeter more mellow side. This is a great article that explains all the science behind the reasons for sautéing aromatics.
  3. Mock Mirepoix: Technically, a Mirepoix is onions, celery, and carrots sautéed in butter. For this recipe, we’re using garlic, onions, and celery – no carrots.

Nutrition

Serving: 1/8 of the recipe | Calories: 555kcal | Carbohydrates: 52g | Protein: 44g | Fat: 19g | Saturated Fat: 7g | Cholesterol: 129mg | Sodium: 1534mg | Potassium: 885mg | Fiber: 6g | Sugar: 23g | Vitamin A: 541IU | Vitamin C: 19mg | Calcium: 98mg | Iron: 4mg