Brunswick Stew is classic and easy to make with a variety of meat simmered in a barbecue spiked broth.
Prep Time15 minutesmins
Cook Time40 minutesmins
Total Time55 minutesmins
Course: Dinner
Cuisine: American, Southern
Keyword: Brunswick Stew
Servings: 8
Calories: 368kcal
Author: Kellie
Cost: $15
Equipment
1 dutch oven
Ingredients
2tablespoonscanola oil
1cupyellow onionchopped fine
1tablespoonsgarlicchopped - about 2 whole cloves
2 ¼cupchicken stock
2tablespoonstomato paste
1can roasted diced tomatoes14.5oz
1 ½cupcornfrozen
1cupLima beansfrozen
¾cupbbq sauceplus extra for topping
2tablespoonslight brown sugar
1tablespoonWorcestershire sauce
1teaspoonTabascoor your favorite hot sauce
¼teaspoonblack pepper
1/8teaspooncrushed red pepper flakes
2 ½cupssmoked pork buttpulled/shredded into bite sized pieces
1 ½cupschicken thighscooked and diced into bite sized pieces
Fresh Chopped parsleyoptional 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.