Smoky, hearty, and the right amount of sweet, Brunswick Stew is a delicious way to make winter slightly more bearable!
As winter rears its cold, ugly head, that’s when I start planning my bowl-friendly meals, where all I need is a spoon, a chunk of bread, and maybe my grandma’s old wool blanket draped over my shoulders. I’ve got my tried-and-true bone broth chicken noodle soup (with chili oil and a pinch of cayenne to warm the bones). Then there’s my wife’s vegan chili that somehow tastes meatier than most standard chilis. But when I’m feeling especially carnivorous, I make stews, one of my current faves being Brunswick stew.
This recipe hails from Brunswick, Georgia, hence the name. Originally, this stew called for game meats like rabbits and squirrels. I’m sorry, but that’s just not happening. One of my buddies who hunts rabbits would disagree. “They’re delicious,” he’d say. And yes, I’ve tried rabbit before—it tastes kind of like chicken. So, I’ll just have the chicken, thank you very much. As for the squirrel? No. Definitely no.
Honestly, I don’t think many people are tossing in rabbits and squirrels these days, unless you’re a certain Farmer McGregor who’s had it with pests raiding the garden. Pulled pork and shredded chicken get the job done beautifully, and besides, it’s all about the simple spices here. That’s how you stay true to the stew’s roots. After all, you just can’t call it Brunswick stew without smoked paprika and cayenne. Just be sure to add a sweet, smoky barbecue sauce to seal the deal. And don’t forget the lima beans! Not only do they add some fiber, but these tough little guys absorb flavor like tiny sponges.
Unlike beef stews, Brunswick tastes rich without feeling heavy. Similar to the lima beans, the potatoes give it heartiness, while the corn complements the barbecue sauce. Plus, if you’ve got leftover pulled pork (preferably smoked) and some rotisserie chicken, this stew tastes even better. You’re in for a serious treat.
Sweet, but not too sweet
Traditional Brunswick stew definitely brings on some sweetness, but the tomatoes and tomato paste should temper the broth from getting too sweet. When properly balanced, you should get an almost tangy taste. However, I’ve found that many store-bought barbecue sauces are on the sugary side, so definitely scan the nutrition facts before you purchase. The ones that use high fructose corn syrup are particularly sweet and better for BBQ chicken, not stew! Aim for organic or local, or even the reduced-sugar variety. Better yet, make your own BBQ Sauce!
How do I store leftovers?
Refrigerate leftovers in an airtight container for up to 3 days. What’s great about stews is that the flavors are even better after a day in the fridge. All you need to do is warm it up on the stovetop over medium heat, and the stew will taste like you just made it!
Serving suggestions
Stews are hearty, so you don’t need much in terms of sides. That said, this easy Southern Biscuit Recipe is the perfect complement to Brunswick stew—definitely dip-worthy. Likewise, Honey Cornbread is great, especially when you use hot honey. End the evening with a Southern dessert like Peach Cobbler or Banana Pudding!
Brunswick Stew
Ingredients
- 1 tablespoon olive oil
- 1 large yellow onion diced
- 3 cloves garlic minced
- 2 1/2 tablespoons tomato paste
- Kosher salt to taste
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon freshly cracked black pepper
- 1/8 teaspoon cayenne pepper optional
- 2 cans diced tomatoes (14.5-ounces each)
- 1 1/2 cups frozen corn
- 1 cup frozen lima beans
- 1 pound Yukon Gold potatoes peeled and diced
- 2 teaspoons Worcestershire sauce
- 2/3 cup barbecue sauce
- 3 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 2 cups pulled pork
- Fresh parsley chopped (for garnish)
Instructions
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Heat the olive oil in a large pot over medium heat. Add the diced onion and cook until soft and translucent, about 5 minutes.
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Stir in the minced garlic and tomato paste. Cook for about 1 minute until fragrant. Then add the salt, smoked paprika, garlic powder, black pepper, and cayenne pepper if using.
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Add the diced tomatoes, frozen corn, frozen lima beans, and diced potatoes. Stir in the Worcestershire sauce and barbecue sauce and mix well.
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Pour in the chicken broth and bring the mixture to a boil. Once boiling, add the shredded chicken and pulled pork. Reduce the heat to a simmer and cook for 20-25 minutes or until the potatoes are tender.
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Taste and adjust the seasoning if needed. Serve hot and enjoy your hearty Brunswick stew. Garnish with parsley.
Nutrition
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