Brunswick Stew is an iconic dish here in the south. One that you just don’t want to mess up when you make it. Folks know good Brunswick Stew when they see it and there’s no messing around with something like that.
Of course, I make my Brunswick Stew using a couple of different cooking methods. The one I use the most is to use leftover shredded beef, shredded chicken or pulled pork from leftover pork roast that I’ve cooked earlier in the week. By using all of those ingredients, I can generally have Brunswick Stew cooked and ready in hardly anytime at all – just in time for the big game or whatever else we have going on.
The other method I use fairly often is in my slow cooker. For that, I cook all of the meat and other ingredients in the slow cooker so I like to cook it low and slow. I’ll have to share those measurements and cooking times with you another time. I’ve made it so often, but never actually wrote down the exact steps in making it that way so I need to make a big batch of slow cooker Brunswick Stew just for you guys so that I can test it. You know, there’s never a bad reason to make Brunswick Stew but that might just be about the best reason I’ve had!
You can serve your Brunswick Stew alongside more pulled pork from the pork roast or even along with chicken you’ve roasted, or you know, it works perfectly well just right by itself. However, if you’ve ever been to a church or high school fundraiser in my neck of the woods, you know that menu is generally: Pulled Pork, Texas Toast, Slaw, Brunswick Stew, and then a big slice of Pound Cake. I generally like it when I can finagle a slice of Lemon Pound Cake to be exact. It just seems to balance out all of the other goodness on my plate! Heh!
So, why not plan your very own little social using that menu. I might just take that idea and run with it myself. It sounds like a good one to me.
Here’s my family’s favorite recipe for Brunswick Stew. It is sure to become one of your favorites, too!
Brunswick Stew Recipe
Ingredients
- 3 cups shredded chicken
- 3 cups pulled pork, from pork roast recipe
- 3 cups shredded beef
- 2 cups beef stock, or broth
- 1 medium onion, diced
- 5 medium red potatoes, diced
- 1 (15-ounce) can Lima beans
- 4 cups cream style white corn
- 1 (24-ounce) can diced tomatoes
- 1/4 cup ketchup
- 3 tablespoons brown sugar
- 2 tablespoons apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 teaspoons Stone House Seasoning
- 1/4 teaspoon cayenne pepper
Instructions
- Add shredded chicken, pulled pork, and shredded beef – or mixture thereof – to a large, heavy-bottomed stew pot over medium-low heat. Add beef stock, onion, potatoes, beans, corn, diced tomatoes, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, Stone House seasoning and cayenne pepper to the meats.
- Simmer over medium-low heat until thoroughly heated and all flavors have had time to combine, about 30 minutes.
- Serve warm.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Robyn.
Oh my word. I cannot stop salivating over here! Just pinned this for dinner next week! I remember the first time I ever tried it, a girlfriend made it for me and was flabbergasted that I’d never had Brunswick stew!
I would be very happy to let this stew help me get over my cold!!! Yum.
Mmmmm this sounds so good. I know my hubs would love this!
It’s flipping freezing in Denver today! I really want a big ol’ pot of this!
Oh man this stew looks so good and perfect for this cold weather.
I’ve never heard of Brunswick stew. From the looks of it, I’ve been missing out! Can’t wait to try this. Looks like a dish my whole family would enjoy.
This looks fantastic! I love this time of year all the festivals have this stew! 🙂
Looks yummy, but I’m going to have to make non-Brunswick stew….lima beans…no can do!!! lol it was a childhood related incident!
You can just omit the lima beans from the stew. Not everyone includes them in their stews. 🙂
if you don’t like lima beans try butter beans 300% better , and when it comes to the onions add I pack panicle onions with tops.
I’m with you! No one in my family likes lima beans. I would leave them out also. I’m thinking maybe I’d substitute in some green beans in bit size pieces. I know this would detract from the authenticity of the Brunswick Stew, but would add some color to make it more visually appealing, and also more vitamins and fiber.
I used to not eat lima beans or brussel sprouts because my Mom cooked the heck out of them! Aweful! I do like them now in soups, etc.
I use veg- all 2 cans instead of all the other vegetables.
Definitely need to save this for the coming months of cold weather!!
What a cozy bowl! I’m just getting over a cold so I could really use this!