Brunswick Stew Recipe
Make Brunswick Stew Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Stew Base
Finishing & Garnish
Method
Stew Base
- 1
- 2
Brown the chicken
Heat 1 tbs olive oil in a large heavy-bottom pot or Dutch oven over medium-high heat. Season chicken thighs lightly with 1/2 tsp salt and 1/4 tsp pepper. Add chicken thighs, skin-side down, and brown 3–4 minutes per side until golden (they do not need to be cooked through). Transfer chicken to a plate and set aside.
- 3
- 4
Build the base
Add diced tomatoes, ketchup, brown sugar, Worcestershire sauce, apple cider vinegar, smoked paprika, dried thyme, bay leaves, remaining 1 tsp salt, 3/4 tsp black pepper and cayenne (if using) to the pot. Stir to combine and cook 1–2 minutes to bloom flavors.
- 5
- 6
Simmer until tender
Lower heat to maintain a gentle simmer, partially cover with a lid, and simmer 40–50 minutes for bone-in chicken to become very tender and for flavors to meld. If you used a large piece of pork shoulder instead of pre-shredded, simmer until pork is fork-tender as well (an additional 20–40 minutes depending on size).
- 7
Shred meats
Remove the chicken thighs (and pork shoulder if cooked whole) to a cutting board. Use two forks to shred chicken meat off the bones and discard bones and skin. Shred the pork shoulder and discard any large pieces of fat. Return shredded chicken and pork to the pot.
- 8
Add vegetables & thicken
Add diced potatoes, frozen lima beans, and frozen corn directly to the pot. Stir and simmer, uncovered, 20–25 minutes until potatoes are tender and stew has thickened. If stew is too thin, mash a cup of the potatoes against the side of the pot to naturally thicken the broth; alternatively simmer a bit longer to reduce.
Finishing & Garnish
- 9
Adjust seasoning & finish
Taste the stew and stir in remaining seasonings as needed — extra salt, pepper, or a splash (up to 1 tbs) of apple cider vinegar for brightness. If you used pre-pulled pork earlier, add it now and simmer 5–10 minutes to heat through and meld flavors.
- 10
Serve
Ladle the Brunswick stew into bowls. Garnish each bowl with chopped parsley and sliced green onions. Offer hot sauce at the table and additional salt and pepper to taste.
- 11
Storage
Cool to room temperature, then refrigerate in an airtight container for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop; thickness will increase after refrigeration — thin with a splash of stock or water when reheating if desired.
