🍲 Full traditional Brunswick stew recipe
A rich, thick and smoky Southern comfort food classic, packed with tender meat and vegetables.
Ingredients (serves 6–8):
Meat:
2 cups of cooked, shredded chicken (rotisserie chicken works well)
2 cups of cooked, shredded pork (pulled pork or pork shoulder)
(Optional: substitute some of the meat with beef or turkey if preferred.)
Vegetables:
1 x 15 oz can whole kernel corn, drained
1 x 425 g can of drained whole kernel corn
1 x 425 g can of drained lima beans (or butter beans)
1 x 28 oz can of crushed tomatoes
1 cup of diced tomatoes (optional for a chunkier texture).
1 medium onion, finely chopped
2 cloves of garlic, minced
1 medium potato, peeled and diced (optional, for thickness)
Liquids & Flavour
2 cups of chicken broth
1 cup of barbecue sauce (smoky style preferred).
1 tablespoon Worcestershire sauce
1 tsp smoked paprika
½ teaspoon cayenne pepper (optional for heat)
1 teaspoon of salt (adjust to taste).
½ teaspoon black pepper
1 tablespoon of brown sugar (optional, for a hint of sweetness).
1 tablespoon of butter or oil
👩🍳 Instructions:
1. Sauté the base.
Heat butter or oil in a large, heavy pot or Dutch oven over a medium heat.
Add the onion and cook for 3–4 minutes until soft.
Add the garlic and cook for 30 seconds until fragrant.
2. Build the stew:
Add:
Shredded chicken
Shredded pork
Crushed tomatoes
Diced tomatoes
Corn
Lima beans
Potatoes (if using).
Chicken broth
Stir well.
Season and simmer.
Add:
Barbecue sauce
Worcestershire sauce
Smoked paprika
Cayenne pepper
Salt and pepper.
Optional: brown sugar
Bring to a gentle boil, then reduce the heat to low.
Simmer uncovered for 45 minutes to 1 hour, stirring occasionally.
The stew should thicken nicely. If it is too thick, add a little more broth.
If it is too thin, simmer for longer.
4. Final taste check:
Adjust the salt, sweetness or heat as desired.
Optional add-ins (Southern-style boost):
A splash of hot sauce
A little apple cider vinegar for tang.
Extra smoked meat for a deeper flavour
Serving suggestions:
Serve hot with:
Cornbread
Buttermilk biscuits
Toasted bread
Coleslaw on the side.
Storage:
Refrigerate for up to 4 days.
Freeze for up to three months.
The flavour gets even better the next day!