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Brunswick Stew

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.
This tomatoey stew can be traced to both Brunswick, Georgia, and Brunswick, Virginia, two Southern towns that have both enjoyed the legacy of the name.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings: 6
Author: Beth Pierce - Small Town Woman

Ingredients

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

Instructions

  • 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.
  • In a small bowl stir the tomato paste with ¼ 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.
  • 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.

Notes

  • This is my go-to recipe for leftover smoked pork and roasted chicken. You can use all of one or the other but I think it tastes better with both, You can also use different percentages of each. If you are a hunter or live off the land try squirrel, rabbit, or other game meat. Ground beef and ground pork or other less expensive options.
  • Other vegetables you might add include potatoes, butter beans, celery, and okra
  • The stew is a hearty meal in itself. However, if I am expecting company or have extended family over for dinner I like to serve it with coleslaw, Cornbread, and Southern Fried Apples.
  • I use a Kansas City-style bbq sauce which is a little thinner, light on sugar with a little bit of kick. This is just the way I like it. I think it is a good match for the stew.
  • After spooning the stew into bowls drizzle with just a little bit of extra barbecue sauce. It makes a great presentation and a little bit of added flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.