Southern Brunswick Stew is a classic of Southern cooking, a rich and slightly spicy stew perfect for keeping you warm when the weather’s cold and stormy. With a mellow, sweet, and savory broth, tender potatoes, and juicy chicken and pork, Southern Brunswick Stew is hearty to the core and tantalizingly tasty. This stew takes about an hour to make, so it does require a little patience, but the way the flavors come together makes it so worth it. The weather outside can be as frightful as it wants when you have this stew to comfort you!
Ingredients
- 6 tablespoons unsalted butter
- 1 1/2 cups onion, chopped
- 3 cloves garlic, minced
- 3 cups potatoes, diced
- 2 cups frozen corn kernels
- 1 1/2 cups frozen baby lima beans
- 3 cups chicken stock
- 1 (14.5 ounce) can diced tomatoes
- 1 1/2 cups barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1/4 teaspoon cayenne pepper, plus more to taste
- 1/2 teaspoon ground black pepper
- 2 cups chicken thighs, cooked and shredded or chopped
- 2 cups pulled pork, cooked and shredded
- cornbread or biscuits, optional, to taste for serving
- coleslaw, optional, for serving
Directions
Step 1 –In a large Dutch oven, melt the butter over medium heat.
Step 2 –Add in the onion and cook, stirring constantly, until the onion turns translucent, about 3-4 minutes.
Step 3 –Add in the garlic and cook, stirring frequently, until fragrant, about 2 minutes.
Step 4 –Add in the potatoes, corn, lima beans, chicken stock, and tomatoes.
Step 5 –Bring the mixture to a boil.
Step 6 –Cover and reduce the heat.
Step 7 –Let the mixture simmer until the vegetables are tender, about 25 minutes.
Step 8 –Add in the barbecue sauce, brown sugar, Worcestershire sauce, salt, cayenne, black pepper, chicken, and pork, mixing well to fully combine.
Step 9 –Let the soup simmer for 15 minutes, uncovered.
Step 10 –Serve the soup with the biscuits or cornbread and with the coleslaw on the side.