Brunswick Stew Recipe
Brunswick Stew is classic and easy to make with a variety of meat simmered in a barbecue spiked broth.
Servings: 8
Cost: $15
Equipment
Ingredients
- 2 tablespoons canola oil
- 1 cup yellow onion chopped fine
- 1 tablespoons garlic chopped - about 2 whole cloves
- 2 ¼ cup chicken stock
- 2 tablespoons tomato paste
- 1 can roasted diced tomatoes 14.5oz
- 1 ½ cup corn frozen
- 1 cup Lima beans frozen
- ¾ cup bbq sauce plus extra for topping
- 2 tablespoons light brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Tabasco or your favorite hot sauce
- ¼ teaspoon black pepper
- 1/8 teaspoon crushed red pepper flakes
- 2 ½ cups smoked pork butt pulled/shredded into bite sized pieces
- 1 ½ cups chicken thighs cooked and diced into bite sized pieces
- Fresh Chopped parsley optional garnish
Instructions
- In a Dutch oven or stock pot heat the oil over medium heat and add the onions, cook until tender, about 3-4 minutes.
- Add the garlic and cook for 1 minute.
- Add the tomato paste and the chicken stock to the pot, then mix until everything is combined.
- Add in the diced tomatoes, corn, lima beans, BBQ sauce, brown sugar, Worcestershire sauce, Tabasco, black pepper, crushed red pepper and over medium heat bring to a low boil.
- Reduce to simmer and cook the stew for 15 minutes.
- Add in the pulled pork and diced chicken and cook for about 10 minutes with salt and pepper as needed.
- Serve and drizzle with a bit more BBQ sauce if desired.
- Optional garnish with fresh grated parsley.
Notes
Leftovers can be stored in the refrigerator in an air tight container up to 3 additional days.
Nutrition
Calories: 368kcal | Carbohydrates: 27g | Protein: 27g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 673mg | Potassium: 704mg | Fiber: 3g | Sugar: 14g | Vitamin A: 187IU | Vitamin C: 5mg | Calcium: 34mg | Iron: 2mg