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brunswick stew

smalltownwoman avatar
Recipe by
Beth Pierce
@smalltownwoman
Old Monroe, MO

Once you try my delicious Brunswick Stew you will be hooked and wonder how you made it this far without it. When I slow cook or smoke a pork butt I always make sure I save some of the meat so I can make this flavor packed stew. This is one of our favorites recipes and with using already smoked and roasted meat it is pretty much a dump and go recipe.

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yield 6 serving(s)
prep time 10 Min
cook time 30 Min
method Stove Top

Ingredients For brunswick stew

  • 1 1/2 Tbsp
    canola oil
  • 1 md
    onion finely chopped
  • 2 clove
    garlic minced
  • 2 1/4 c
    low sodium chicken broth
  • 2 Tbsp
    tomato paste
  • 1 can
    fire roasted diced tomatoes
  • 1 1/2 c
    frozen corn
  • 1 1/2 c
    frozen lima beans
  • 3/4 c
    barbecue sauce plus more for drizzling
  • 2 Tbsp
    brown sugar
  • 1 Tbsp
    worcestershire sauce
  • 1 1/2 tsp
    hot sauce
  • 1/4 tsp
    fresh ground black pepper
  • 1/8 tsp
    crushed red pepper
  • 2 1/2 c
    pulled smoked pork
  • 1 1/2 c
    cooked diced chicken (smoked or roasted)

How To Make brunswick stew

  • 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 add it to the pot. Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, and crushed red pepper. Simmer for about 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.
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