Brunswick Stew is a classic southern dish full of delicious smoked pork, veggies, and a savory barbecue broth. It’s the perfect way to warm up on a chilly fall day, or just when you’re craving a taste of the south!
Have you ever had Brunswick Stew before? If not, I promise, you are in for a treat! It’s a perfect one pot meal that uses smoked pork (or chicken), and combines it with a savory barbecue sauce broth and plenty of veggies. It’s the perfect way to warm up as the leaves start changing and the colder days and nights start to sweep in.
I know I’ve mentioned to y’all before about how I get pretty homesick out here in Hawaii. Of course we have beautiful surroundings and perfect weather, but when you haven’t seen your family in a year and a half…well, sometimes sunshine and palm trees just aren’t enough.
I really start to miss home this time of year, when the weather is changing (at least on the mainland, it is!) and all of the fun holidays are coming up. Sometimes you need just a little taste of home, and this Brunswick Stew is all that and a bag of chips, y’all. With every bite, it just fills me with warmth and makes me feel like I’m back home in sweet Georgia. 🙂
My husband made our smoked pork on his Big Green Egg, which I swear he loves more than me. 😉 He smoked a ten pound pork butt for our daughter’s first birthday party, and we had plenty left over. I love when that happens because then I get to make this Brunswick Stew! I made cornbread muffins to go along with our stew, and a big pitcher of sweet tea. The perfect southern meal to kick those homesick blues.
Give it a try if you’ve never had it before! I bet you’ll love it. 🙂
- 4 Tablespoon butter
- 3 cloves garlic,, minced
- 1 large yellow onion,, finely chopped
- 1 (15 oz) can fire roasted tomatoes (undrained)
- 4 cups chicken stock
- 1 1/2 cups barbecue sauce, (I used Sweet Baby Ray's)
- 2 Tablespoon Worcestershire sauce
- 1 Tablespoon brown sugar
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds smoked pulled pork, (or chicken)
- 8 oz. frozen corn
- 8 oz. frozen lima beans
- Salt and pepper, to taste
- Melt butter in a large Dutch oven over medium-high heat. Once melted, add the garlic and onions and saute until soft, about 5 minutes.
- Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and salt and pepper.
- Bring the mixture to a boil, then reduce to a simmer and cook over medium-low heat for 1 1/2 hours, stirring occasionally.
Oh my gosh this is soooo good. This is the first time I’ve made it and I have to say its just as good if not better than the local bbq restaurant makes it. Thank you so much for this recipe. Its simple to make & sooooo delicious!
We make the stew with rabbit and squirrel during hunting season here in So Georgia. Otherwise we use chicken and pulled pork just like your recipe. Either way it’s a must try for those who have not tried it before.
New to Dutch Ovens…can this be done in the oven? What temp? Lid or no lid?
You can use a large soup pot in place of the dutch oven. I wouldn’t recommend making it in the oven.
I made it but I only put a half a cup of barbecue sauce. I also added a small bag of mixed vegetables. Excellent flavor!!
Love this recipe! Made stew like recipe but added 3/4 c of new potatoes and half cup of okra !