Brunswick stew is a Southern dish with beans, vegetables, and meat in a tomato base. Originally, Brunswick stews were often made with squirrel, rabbit, or even opossum, but today, pork, chicken, and beef are the most common ingredients. Original ideas focused on using local ingredients and what you had available, and that remains true today.
Ingredients
2 pounds of chicken (bone-in or boneless)
1 pound of pork (shoulder or tenderloin)
1 large onion, diced
3 cloves of garlic, minced
2 cups of lima beans
2 cups of corn kernels
2 cups of diced tomatoes
1 cup of okra, chopped
1 cup of potatoes, diced
4 cups of chicken broth
2 tablespoons of Worcestershire sauce
2 tablespoons of ketchup
2 tablespoons of butter
2 teaspoons of smoked paprika
Salt and pepper to taste
Direction
Begin by cooking the chicken and pork. You can use a slow cooker, stockpot, or Instant Pot for this step. If using a slow cooker, place the meats along with a sprinkle of salt and pepper, and let them cook on low heat for 6-8 hours until tender and juicy. If using a stockpot or Instant Pot, follow the device’s instructions for cooking times.
Once the chicken and pork are fully cooked, remove them from the pot and shred the meat using two forks. Set aside for later use.
In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent and fragrant.
Now, it’s time to add the lima beans, corn kernels, diced tomatoes, okra, and potatoes to the pot. Stir well to combine all the ingredients.
Sprinkle the smoked paprika, Worcestershire sauce, ketchup, salt, and pepper over the vegetable mixture. Stir everything together to ensure that the flavours blend harmoniously.
Pour the chicken broth into the pot and bring the stew to a boil. Once boiling, reduce the heat to low and let it simmer for about 1 hour, stirring occasionally.
After the stew has simmered for an hour, stir in the shredded chicken and pork. Allow the stew to cook for an additional 15 minutes to let the flavours meld together.
Your Brunswick stew is now ready to be served
Other stew recipes
Tasty brunswick stew
Ingredients
- 2 pound chicken (bone-in or boneless)
- 1 pound of pork (shoulder or tenderloin)
- 1 large onion, diced
- 3 cloves of garlic, minced
- 2 cups of lima beans
- 2 cups of corn kernels
- 2 cups of diced tomatoes
- 1 cup of okra, chopped
- 1 cup of potatoes, diced
- 4 cups of chicken broth
- 2 tbsp of Worcestershire sauce
- 2 tbsp of ketchup
- 2 tbsp of butter
- 2 tbsp of smoked paprika
- Salt and pepper to taste
Instructions
- Begin by cooking the chicken and pork. You can use a slow cooker, stockpot, or Instant Pot for this step. If using a slow cooker, place the meats along with a sprinkle of salt and pepper, and let them cook on low heat for 6-8 hours until tender and juicy. If using a stockpot or Instant Pot, follow the device’s instructions for cooking times.
- Once the chicken and pork are fully cooked, remove them from the pot and shred the meat using two forks. Set aside for later use.
- In a large pot, melt the butter over medium heat. Add the diced onion and minced garlic, and sauté until they turn translucent and fragrant.
- Now, it’s time to add the lima beans, corn kernels, diced tomatoes, okra, and potatoes to the pot. Stir well to combine all the ingredients.
- Sprinkle the smoked paprika, Worcestershire sauce, ketchup, salt, and pepper over the vegetable mixture. Stir everything together to ensure that the flavours blend harmoniously.
- Pour the chicken broth into the pot and bring the stew to a boil. Once boiling, reduce the heat to low and let it simmer for about 1 hour, stirring occasionally.
- After the stew has simmered for an hour, stir in the shredded chicken and pork. Allow the stew to cook for an additional 15 minutes to let the flavours meld together.
- Your Brunswick stew is now ready to be served