Brunswick Stew
Thick, smoky Brunswick stew — Brunswick Stew, Slow Cooked Brunswick Stew, and Georgia Brunswick Stew — for cold nights and leftover barbecue meat.
★ side
sideIngredients
- 1 stick Butter
- 1-1/2 cups Chopped Onion
- 1 tbsp Garlic
- 3 cups Diced potatoes
- 1-1/2 cups Butter Beans or Lima Beans
- 2 cups Corn
- 5 cups Chicken Stock
- 1 can Diced Tomatoes
- 1/2 cup BBQ Sauce
- 2 tbsp Worcestershire Sauce
- 6 oz Texas Pete hot sauce
- 1 tbsp Cajun Seasoning
- 2 cups Shredded Chicken
- 1 cup Okra
- 2 tbsp Corn Starch
- 2 cups Shredded Pork
- 1 cup Ketchup
- 1 can Green Beans
- 1 cup Tomato Sauce
Instructions
- 1In a large stock pot, sauté onion in butter on medium heat; then add garlic and cook til translucent.
- 2Add Potatoes, Butter Beans, Corn, Diced Tomatoes, Okra, Green Beans, and Chicken Stock to the pot.
- 3Bring to a boil, reduce heat and simmer for approximately 25 minutes until vegetables are tender.
- 4Add Worcestershire Sauce, BBQ Sauce, Texas Pete, Cajun Seasoning, Ketchup, and Tomato Sauce to pot. Stir in to mix well.
- 5Mix 2 tbsp of Corn Starch in 1-1/2 cups of HOT water, and ensure all corn starch is incorporated. Then add corn starch mixture to the stock pot and mix in. This will work as a thickening agent.
- 6Add Shredded Chicken and Pork and gently stir in, be careful not to break up the meat.
- 7Simmer uncovered for 15-20 minutes
- 8Serve with fried cornsticks or cornbread for dipping
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Open in Pepper →The Stew That Uses Up Leftover Barbecue
Brunswick stew is what happens when you have a little pulled pork, a little chicken, and a pot big enough for both. It's thick enough to stand a spoon in, and it only gets better sitting in the fridge overnight.
Cooks on Pepper reach for these on a Sunday when there's barbecue left from the weekend, or on a cold weeknight when everybody wants something hot and filling without a long grocery list.
Every recipe here is a real pot of stew: the classic Brunswick Stew with butter, onion, and garlic, a Slow Cooked Brunswick Stew that leans on pulled pork and shredded chicken, a version built from three packages of BBQ meat, and Georgia Brunswick Stew with chicken breast, ground beef, and ground pork.
Quick Tips
- 1
Shred the meat small
Pull pork and chicken into short strands, about an inch long, so every spoonful gets a little of each meat instead of one big bite.
- 2
Simmer low and long
Keep it at a bare simmer for at least 1 to 2 hours so the tomato, corn, and meat cook down together and the stew thickens on its own.
- 3
Stir the bottom often
This stew is thick and scorches easily — scrape the bottom of the pot every 10 to 15 minutes with a flat wooden spoon.
- 4
Taste for sweet and tang
Near the end, add a tablespoon of vinegar or barbecue sauce at a time and taste after each one until it's balanced.
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