📝 About This Recipe
A cornerstone of Southern barbecue culture, this Brunswick stew is a thick, slow-simmered masterpiece that blurs the line between a soup and a hash. Traditionally born in Georgia or Virginia, our version features a smoky trio of pulled pork, tender chicken, and savory brisket bathed in a tangy, tomato-based broth. It is a hearty celebration of wood-fired flavors, sweet summer corn, and buttery lima beans that tastes even better the next day.
🥗 Ingredients
The Meats
- 2 cups Smoked Pulled Pork (roughly chopped)
- 2 cups Rotisserie Chicken (shredded, mix of white and dark meat)
- 1 cup Smoked Beef Brisket (finely chopped (optional, for depth))
The Aromatics and Base
- 2 tablespoons Unsalted Butter
- 1 large Yellow Onion (finely diced)
- 3 cloves Garlic (minced)
- 4 cups Chicken Stock (low sodium)
- 28 ounces Crushed Tomatoes (one large can)
The Sauce and Seasoning
- 1 cup Barbecue Sauce (sweet and smoky style)
- 2 tablespoons Worcestershire Sauce
- 1 tablespoon Apple Cider Vinegar
- 1 tablespoon Light Brown Sugar (packed)
- 1/2 teaspoon Liquid Smoke (only if using unsmoked meats)
- 1/4 teaspoon Cayenne Pepper (adjust for heat)
The Vegetables
- 2 cups Frozen Sweet Corn (thawed)
- 2 cups Frozen Baby Lima Beans (thawed)
- 2 cups Yukon Gold Potatoes (peeled and cut into 1/2 inch cubes)
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven, melt the butter over medium heat. Add the diced onions and sauté for 6-8 minutes until they are soft and translucent.
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2
Stir in the minced garlic and cook for just 1 minute until fragrant, being careful not to let the garlic brown or turn bitter.
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3
Add the diced potatoes, chicken stock, and crushed tomatoes. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes until the potatoes are just fork-tender.
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4
Stir in the shredded chicken, chopped pulled pork, and brisket. If you aren't using pre-smoked meats, add the liquid smoke at this stage.
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5
Pour in the barbecue sauce, Worcestershire sauce, apple cider vinegar, brown sugar, and cayenne pepper. Stir well to combine all the flavors.
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6
Add the lima beans and corn. These provide the classic texture and sweetness that defines a true Brunswick stew.
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7
Simmer the stew uncovered on low heat for at least 90 minutes. Stir every 15 minutes to prevent the bottom from scorching, as the sugars in the BBQ sauce can stick.
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8
As the stew cooks, some of the potatoes will break down, naturally thickening the broth. If you prefer a thicker 'mash' style, use a wooden spoon to crush some of the potatoes against the side of the pot.
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9
Taste the stew after 90 minutes. Adjust the seasoning with salt, pepper, or an extra splash of vinegar if you want more tang.
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10
Continue simmering until the stew has reached your desired consistency; it should be thick enough that a spoon can almost stand up in it.
💡 Chef's Tips
For the most authentic flavor, use meats that have been smoked over hickory or oak wood. If the stew becomes too thick, thin it out with a small amount of beef or chicken broth. Avoid using canned lima beans if possible; frozen baby limas hold their shape better during the long simmer. Make this a day in advance! The flavors meld and deepen significantly after a night in the refrigerator. If you don't have brisket, simply increase the amount of pork and chicken proportionally.
🍽️ Serving Suggestions
Serve in deep bowls alongside a large square of warm, honey-glazed cornbread. Pair with a side of creamy coleslaw to provide a cool, crisp contrast to the hot, savory stew. A cold glass of sweet iced tea with plenty of lemon is the traditional beverage of choice. Top with a few dashes of your favorite hot sauce for an extra kick of acidity and heat. Serve as a side dish at a traditional backyard barbecue with ribs or smoked turkey.