Brunswick Stew – A rich, flavorful and hearty one-pot dish of meat and vegetables simmered in a well-seasoned chicken broth. It’s pretty rustic, but with barbecue sauce and Creole seasonings, this stew boasts a unique and delightful flavor.
When it comes to soup season, Brunswick stew is the first thing that fills my pot. It is so wonderful that it will make you forget the nostalgia of hot summer days. There’s nothing better than snuggling up on the couch with a big bowl of this hearty stew. 😉
The great thing about this stew is that you can use any meat. Leftover turkey, beef, pork, or chicken? Throw one, two, or all of the above in there. I call this my “post-holiday stew” for good reason. 😆
Is Brunswick stew really from Brunswick?
Brunswick stew is traditional southern food In the United States, its specific origin remains unconfirmed. Some claim they were born in Brunswick County, Virginia, while others claim they came from Brunswick, Georgia. When food is this good, who cares where it comes from? 😜 You don’t have to be a southerner to love this soup because it’s so delicious.
- meat – For my version of Brunswick stew, I prefer pulled pork and chicken, but you can use any meat you like. However, the added flavor will wow you, so if you can, add two types of meat.
- liquid – Diced tomatoes and tomato paste add depth of flavor to the chicken broth base of this soup. Adding a little Worcestershire sauce and BBQ sauce brings out the flavor of the soup even more. 👌
- spices – thyme, garlic, cayenne pepper, creole seasoning All pair wonderfully with the many ingredients in this stew.
- vegetable – Corn and lima beans are two common vegetables in Southern cooking and an integral part of Brunswick stew.
How to make Brunswick stew
make a base
- Sauté – Heat butter or oil in a large saucepan over medium heat. Then add the onion, garlic and thyme and sauté for 3-4 minutes or until the onion is tender.
- add base – Then add the tomatoes, tomato paste, Creole seasoning and Worcestershire sauce and continue cooking for another 3 minutes. Then pour chicken broth and BBQ sauce.
- Season with salt and cayenne pepper. Bring to a final boil and simmer for 7-10 minutes.
assemble the stew
- add meat – Add minced chicken and pork and simmer for about 15 minutes.
- now corn and beans – Then add the corn and lima beans. Continue cooking for an additional 7 to 10 minutes or until stew is thickened to your liking.
- taste test – Finally, taste and adjust the seasoning as needed to adjust the thickness of the broth.
- serve Hot from the stove.
- Ran out of Worcestershire sauce? no problem. Substitute with oyster sauce, fish sauce, or soy sauce. However, these sauces have a strong taste and can be overwhelming, so don’t add more than a tablespoon.
- Be creative with your meat selection. However, make sure he adds two types of meat. Traditionally, Brunswick stews called for squirrels, rabbits, or possums. They may not be your favorite meat, but if you have a hunter in your family, you might find venison or rabbit Brunswick stew to suit your family’s tastes.
- Replace vegetables. If you don’t like corn or lima beans or don’t have them on hand, use your favorite vegetables. Potatoes, butter beans, okra, or celery all go well with this stew.
tips and tricks
- The barbecue sauce you use affects the flavor of your stew.i like to use mine homemade BBQ sauce Since it is made to order, you can use whatever you like. Is BBQ sauce sweet? Pour sweet sauce. Prefer a spicy version? use it. 😁
- Speaking of barbecue sauce, I like to drizzle a little extra sauce over each bowl when I serve this stew.It adds a little extra flavor and makes for a nice presentation too.
- Be careful not to burn the onion and garlic at the beginning of frying, as the onion and garlic will be completely browned.
Brunswick stew is a great appetizer. Simply follow the recipe and refrigerate or freeze until ready to serve. It tastes even better the next day 🤩
How to eat and store
Serve your Brunswick stew as soon as it reaches your desired thickness. This stew is best served piping hot with some kind of bread.
Leftover Brunswick Stew can be stored in an airtight container in the refrigerator for 3 to 5 days or in the freezer for 3 months. If freezing, thaw the stew in the refrigerator overnight, then heat in a large saucepan on the stovetop until simmering. You can also use the microwave if you like. 😉
Frequently Asked Questions
Beef stew has, as you might guess, only beef. Plus, it lacks the spicy factor and barbecue sauce that makes Brunswick stew so unique.
It should thicken just fine if you follow the directions in the recipe, but if for some reason it feels too thin, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water. Add to and stir until the stew thickens.
For less sweet stews, choose BBQ sauce without added sugar. If the stew you’ve already made is too sweet, try adding a dash of lemon juice or apple cider vinegar and a pinch of salt. The extra acidity helps round out the sweet flavors.
Compatibility with Brunswick stew
I love to accompany Brunswick stew homemade potato rolls, buttermilk biscuits, Corn breadAlso Crusty no-knead breadOther perfect southern aspects of this dish include: hush puppies or Dressed saladBoth are surprisingly fun pairings.
More Comfort Southern Recipes to Try
Brunswick stew is destined to be your new favorite fall meal. i can feel it! Have you tried this Southern classic yet? Let us know in the comments if you fell in love. ❤️
see how to make
This post was originally published in September 2018 and has been updated with additional articles and videos.
This post was originally published in September 2018 and has been updated with additional tips and videos.
A BBQ-based sauce seasoned with Creole seasonings blends beautifully with a rich, flavorful and hearty one-pot stew with vegetables and meat. A must-have for cold days!
Preparation: Ten minutes
cooking: 40 minutes
total: 50 minutes
Heat butter or oil in a large saucepan over medium heat. Then add the onion, garlic and thyme and sauté for 3-4 minutes until the onion is softened.
Add tomatoes, tomato paste, Creole seasoning, and Worcestershire sauce. Continue cooking for another 3 minutes.
Pour in the chicken broth and barbecue sauce and season with salt and cayenne pepper. Then bring to a boil and simmer for 7-10 minutes.
Add minced chicken and pork and simmer for 15 minutes.
Finally add the corn and lima beans and continue cooking for 7-10 minutes or until desired firmness. Adjust the seasonings and the thickness of the stew with the dashi stock.
Enjoy your meal while it’s warm.
Tips and notes:
- You can make a large batch in a pan and store leftovers in a freezer bag. 3 days in the refrigerator and 2 months in the freezer.
- You can use pork, turkey or chicken.
- You can substitute oyster sauce, fish sauce, or soy sauce for Worcestershire sauce, but don’t overdo it.
- Please remember that nutritional information is approximate and can vary greatly depending on the products used.
Nutrition Facts Table:
Serving: 240g| | calorie: 685kcal (34%)| | carbohydrate: 40g (13%)| | protein: 77g (154%)| | thick: twenty fiveg (38%)| | saturated fat: 11g (69%)| | cholesterol: 212mg (71%)| | sodium: 553mg (twenty four%)| | potassium: 1677mg (48%)| | fiber: 7g (29%)| | sugar: Fourg (Four%)| | Vitamin A: 800IU (16%)| | Vitamin C: 23.8mg (29%)| | calcium: 105mg (11%)| | iron: 5.7mg (32%)