Brunswick Stew Recipe

Brunswick Stew is a classic southern dish full of delicious smoked pork, veggies, and a savory barbecue broth. It’s the perfect way to warm up on a chilly fall day, or just when you’re craving a taste of the south!

Have you ever had Brunswick Stew before? If not, I promise, you are in for a treat! It’s a perfect one pot meal that uses smoked pork (or chicken), and combines it with a savory barbecue sauce broth and plenty of veggies. It’s the perfect way to warm up as the leaves start changing and the colder days and nights start to sweep in.

I know I’ve mentioned to y’all before about how I get pretty homesick out here in Hawaii. Of course we have beautiful surroundings and perfect weather, but when you haven’t seen your family in a year and a half…well, sometimes sunshine and palm trees just aren’t enough.

I really start to miss home this time of year, when the weather is changing (at least on the mainland, it is!) and all of the fun holidays are coming up. Sometimes you need just a little taste of home, and this Brunswick Stew is all that and a bag of chips, y’all. With every bite, it just fills me with warmth and makes me feel like I’m back home in sweet Georgia.

My husband made our smoked pork on his Big Green Egg, which I swear he loves more than me. He smoked a ten pound pork butt for our daughter’s first birthday party, and we had plenty left over. I love when that happens because then I get to make this Brunswick Stew! I made cornbread muffins to go along with our stew, and a big pitcher of sweet tea. The perfect southern meal to kick those homesick blues.

Give it a try if you’ve never had it before! I bet you’ll love it.

Brunswick Stew

Brunswick Stew is a classic southern dish full of delicious smoked pork, veggies, and a savory barbecue broth. It’s the perfect way to warm up on a chilly fall day, or just when you’re craving a taste of the south!

Prep: 10min

Total: 110min

Yield: 10

Serving Size: 1 serving

Nutrition Facts: calories 342 kcal, Carbohydrate 37 g, Protein 24 g, Fat 11 g, Saturated Fat 5 g, Cholesterol 66 mg, Sodium 776 mg, Fiber 2 g, Sugar 18 g, servingSize 1 serving

Ingredients:

• 4 Tablespoon butter
• 3 cloves garlic, (minced)
• 1 large yellow onion, (finely chopped)
• 1 (15 oz) can fire roasted tomatoes (undrained)
• 4 cups chicken stock
• 1 1/2 cups barbecue sauce ((I used Sweet Baby Ray’s))
• 2 Tablespoon Worcestershire sauce
• 1 Tablespoon brown sugar
• 1/4 teaspoon cayenne pepper
• 1 1/2 pounds smoked pulled pork ((or chicken))
• 8 oz. frozen corn
• 8 oz. frozen lima beans
• Salt and pepper (to taste)

Instruction:

1. Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and saute until soft, about 5 minutes.
2. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.
3. Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.

Brunswick Stew Recipe

This bold and flavorful Brunswick Stew is bursting with flavor from pulled pork, roasted chicken, corn, tomatoes and lima beans all in a tangy sweet broth seasoned with tomato sauce, barbecue sauce, and a perfect blend of spices. With already cooked meats this recipe comes together quickly and easily.

Prep: 10min

Total: 40min

Yield: 6

Nutrition Facts: servingSize None, calories 415 calories, Sugar 17.4 g, Sodium 764.2 mg, Fat 15 g, Saturated Fat 3.9 g, Trans Fat 0 g, Carbohydrate 30.1 g, Fiber 3.2 g, Protein 40 g, Cholesterol 113.7 mg

Ingredients:

• 1 ½ tablespoons canola oil
• 1 large onion finely chopped
• 2 cloves garlic minced
• 2 ¼ cup low sodium chicken broth
• 2 tablespoons tomato paste
• 1 can (14.5 ounce) fire roasted diced tomatoes
• 1 ½ cups frozen corn
• 1 ½ cups frozen lima beans
• ¾ cup barbecue sauce plus more for drizzling
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon crushed red pepper
• 1-2 pinches of cayenne pepper
• 2 ½ cups pulled smoked pork
• 1 ½ cups cooked diced chicken breast or chicken thighs (smoked or roasted)

Instruction:

1. Heat oil over medium heat in a dutch oven or heavy stock pot. Add the onion and cook until tender; 5-6 minutes. Reduce heat and add the minced garlic cooking for 1 minute while stirring constantly.
2. In a small bowl stir the tomato paste with 1/4 cup of chicken broth then pour it into the pot. Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper to the pot over medium-high heat. Bring to a low boil. Reduce heat and simmer for 15 minutes.
3. Add the smoked pork and chicken and let it simmer for about 5 more minutes. If desired season the stew with salt and more pepper to taste. Spoon into bowls and drizzle with just a little bit more barbecue sauce.

Old Fashioned Brunswick Stew

Learn to make the very best Old Fashioned Brunswick Stew recipe! This Georgia staple is an iconic southern barbecue side dish.

Prep: 30min

Total: 240min

Yield: 18

Serving Size: 1 cup

Nutrition Facts: servingSize 1 cup, calories 264 kcal, Carbohydrate 35 g, Protein 13 g, Fat 8 g, Cholesterol 36 mg, Sodium 806 mg, Fiber 3 g, Sugar 14 g, Saturated Fat 2 g

Ingredients:

• 1 ham bone (preferably from a smoked ham)
• 3 quarts water
• 4 pound stewing hen
• 2 bay leaves
• 1 teaspoon dried thyme or several sprigs fresh
• 6 stems fresh parsley
• 2 ribs celery
• 2 small onions
• ½ teaspoon black peppercorns
• 14.5 ounces canned diced tomatoes
• 1 large onion (chopped)
• 4 medium potatoes (cubed)
• 2 cups butterbeans ( (also called baby or “petite” lima beans))
• 19 ounces canned whole kernel corn (drained (two cans))
• 18 ounces bottled sweet and smoky barbecue sauce (recommend Kraft original)
• 1 cup catsup
• 2 teaspoons salt (or to taste)
• 1 teaspoon red pepper flakes or 1 red chili pepper (chopped (optional))

Instruction:

1. Put the ham bone in a large cooking pot with the water. Bring to a boil, reduce the heat, cover and simmer for 1 hour.
2. Add the chicken to the pot along with the bay leaves, thyme, parsley, celery, onions and peppercorns.
3. Simmer, uncovered, until the chicken is cooked through and tender – approximately 1 1/2 hours. When tender, set the chicken aside until cool enough to handle.
4. Remove and discard the bones and skin from the chicken.
5. Finely shred the chicken meat and return to the broth.
6. Add the onion, butterbeans or baby lima beans, corn, potatoes, diced tomatoes, barbecue sauce, catsup, salt and red pepper flakes, if using. Add more water if needed to make a thick soupy stew.
7. Cook for 45 minutes to 1 hour or until the vegetables are tender

Brunswick Stew

Makes 10 to 12 servings

Ingredients:

• ½ cup butter
• 2 cups chopped onion
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (32-ounce) cartons chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (16-ounce) package frozen corn
• 1 (16-ounce) package frozen lima beans
• 1 (15-ounce) can tomato sauce
• 1½ cups vinegar-based barbecue sauce*
• 2 tablespoons Worcestershire sauce
• 1 pound chopped smoked pork
• 3 cups chopped cooked chicken
• 1 teaspoon ground black pepper
• ½ teaspoon salt

Instruction:

In a large Dutch oven, melt butter over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 8 minutes or until just tender. Stir in broth and next 6 ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Stir in pork, chicken, pepper, and salt, and simmer 30 minutes more.

Chef John’s Brunswick Stew – Food Wishes

FAQ

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