Brunswick Stew
This hearty Brunswick Stew combines chicken and pulled pork with vegetables in a thick, rich broth that's perfect for cold weather or meal prep. It's smoky, sweet, and savory, making it a comforting dish for any occasion.
Ingredients
For the stew
- 2 tablespoons olive oil or neutral oil
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 4 cloves garlic, minced
- 2 cups cooked shredded chicken, preferably thighs or rotisserie
- 2 cups cooked pulled pork or smoked pork
- 1 can (28 ounces) crushed tomatoes
- 1 cup tomato sauce
- 4 cups chicken broth
- 2 cups diced potatoes
- 1 cup frozen lima beans or butter beans
- 1 cup frozen corn kernels
- 1/2 to 3/4 cup barbecue sauce, to taste
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne or hot sauce, optional
- 1 tablespoon brown sugar, adjust to taste
- Salt and black pepper to taste
Instructions
Cooking the Base
- Start by heating the oil in a large heavy pot over medium heat. Add onion, celery, and carrots. Cook until softened and fragrant, about 6 to 8 minutes.
- Stir in garlic and cook one minute more.
- Pour in the crushed tomatoes, tomato sauce, and chicken broth. Add potatoes, Worcestershire, smoked paprika, and a pinch of salt and pepper.
- Bring to a light boil, then reduce heat to maintain a steady simmer. Let it bubble gently for about 20 minutes so the potatoes start to become tender.
Adding Proteins and Flavor
- Stir in the shredded chicken and pulled pork, then add the barbecue sauce, brown sugar, and apple cider vinegar.
- If you like heat, add cayenne or a few dashes of hot sauce now.
- Simmer another 25 to 30 minutes, stirring occasionally, until the stew thickens and the potatoes are fully tender. If it gets too thick for your taste, splash in a little more broth or water.
Final Touches
- Add the lima beans and corn for the last 10 minutes of cooking so they stay bright and sweet.
- Taste and adjust seasoning. You’re aiming for a cozy balance of sweet, tangy, smoky, and savory.
- Take it off the heat, let it rest 10 minutes, then serve.
Notes
Flavor Tweaking: If the stew tastes flat, add a splash more vinegar or a squeeze of lemon to lift it. If it’s too tangy, add a touch more brown sugar. For more smoke, bump the smoked paprika or use a smoked barbecue sauce. Storage: This stew holds up well in the fridge for 4 days and freezes up to 3 months.