Brunswick Stew
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. 🙂
Recipe: 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.
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 !
Made this at least 4 times since December, gets better every time! I underrated this recipe back in December! A five star for sure.
I made this for a church potluck and received many compliments. One couple said they love Brunswick Stew and mine was the best they’d ever tasted! I followed the recipe as it’s written. Thank you!
PRETTY CLOSE TO HOME (GA)!
This is a great base recipe & it reminded me a lot of Sprayberry’s BBQ(since 1926 Newnan GA) brunswick-stew. After reading the comments I subbed a TX Hickory tomato/vinegar style sauce for half the Sweet Baby Ray’s Original. After it simmered 30 min, it was still missing that GA twang, 4 Tbsp of Ketchup & 3 Tbsp of Apple Cider Vinegar later, we had a winner! I did use 1# each of smoked pulled pork & smoked pulled chicken, so since I was over on the meat, I probably could have added another can of the fire-roasted tomatoes & skipped the Ketchup!
Well done Ashlyn! I’ll be making this next time we have BBQ leftovers!
I made this tonight, and I have to say— it’s delicious. I like a sweet Brunswick stew with just a bit of a kick, and this recipe is exactly what I was hoping it would be. I used both pork and chicken, and I was in a pinch and used the Curly’s chicken with sauces already on it— and I used the Tennessee Whisky pulled pork with honey sauce already on it. I modified the amount of barbecue sauce to allow for the amount that was already on the meat. I got the Baby Ray’s sweet & tangy. It was really good. My daddy would be proud.
Gotta use pork and chicken! And no need for brown sugar!
Love this recipe and I am definitely gonna make it. I am also from Georgia, central GA and lived in Hawaii for 4 years back in the 90’s. I know that feeling. No matter how beautiful your surroundings are you still miss home! I never could get used to palm trees with Christmas lights..lol
Merry Christmas and I hope you get home soon!
Followed the recipe with two exceptions, instead of diced fire roasted tomatoes I used Rottello fire roasted tomatoes with chilies and used shredded pork and chicken. It was gone before you know it!
This my wife and my favorite. I double the recipe and share with family and neighbors. I use Sticky Fingers Smokehouse out of Charleston, SC Carolina Sweet Original BBQ sauce. I do not tweak your recipe at all because it’s perfect.
Brunswick stew was soooo yummmmmy
Thank you so much!😊
Love this recipe….I buy my bbq from a local smokehouse restaurant…makes all the difference…did add a couple of potatoes I needed to use and served with skillet cornbread. I am from SC low country living in VA. It reminds me of home and those big old black pots over an open fire cooking that Brunswick stew for hours. Great recipe!
This is AWESOME!!!!!!!! Thanks for sharing
I’m also from Georgia….Smyrna, GA.
“OLD SOUTH BBQ” is the place I always ate for some good “Brunswick Stew”. I’m in Texas now & they do not have or know what I am talking about when I say “Brunswick Stew”. Ok, just like your comment you get to missing something when Fall arrives. I’m going to give your recipe my best shot, as my Grandson turns 2 on November 17th & I would like to introduce something new to the table for the Guests. Wish me luck!
Hope it went well! Happy Birthday sweet baby!