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. 🙂
Brunswick Stew
Ingredients
- 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
Instructions
- 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.
Tomba says
Very good and approved by a Georgia boy!
I only had a half pound of leftover pulled pork so I added a can of black beans. I did puree the solids to be like what I’ve had in Georgia.
Troy says
Too sweet with the sweet baby rays.
VIRGINIA says
I ADD A COUPLE OF DASHES OF HOT SAUCE AT A TIME UNTIL YOU GET THAT PERFECT TASTES
RajW says
Best Brunswick stew recipe! I used Stubb’s barbecue sauce as well and was pleased with the results. I am picky about Brunswick stews… The only one I’ve really ever liked is from “Southern Soul BBQ” on St. Simons island GA. Subb’s was good but I need to find a BBQ sauce with more ‘twang’. I added about three tablespoons of vinegar to make this one taste right. Next time I think that I will only use 1/2 a tablespoon of brown sugar. Great job on this recipe!!!
Marilyn V says
I made this for my 90 year old Mom and she loved it!! Definitely a repeat recipe!
Kari Jones says
Your bio made me smile- I am a Georgia grad from Savannah living in Houston feeling homesick & found this recipe!!
Delicious!!
Jane Newman says
Delicious!! Perfect blend of ingredients!
Kathryn says
This was the MOST DELICIOUS brunswick stew EVER!!!
Sandymae says
We made this and used up leftover prime rib and pork roast. Also omitted the ocra. It was amazing!
PETER J LEMOINE says
There is no Okra in this recipe.