Brunswick Stew Recipe

Combine liquids and canned tomatoes

In a large Dutch oven or heavy pot, pour in 4 cups chicken broth, 2 cups tomato sauce, and the 14 oz can of diced tomatoes with their juices. Stir to combine and set over medium heat.

Add prepared meats

Add the shredded chicken (3 cups) and shredded pork (2 cups) to the pot, stirring to distribute the meat evenly in the tomato-broth mixture.

Bring mixture to a gentle simmer, then reduce heat to low so the stew barely bubbles while you complete the remaining steps.

Sauté vegetables

While the broth heats, heat 2 tablespoons butter or oil in a skillet over medium heat. Add the diced onion, diced celery, and diced green bell pepper. Sauté until softened and translucent, about 6–8 minutes.

Add garlic

Add the minced garlic to the pan and cook 30–45 seconds more, until fragrant but not browned. Transfer the sautéed aromatics to the pot with the simmering base.

Add corn and lima beans

Stir in the 2 cups corn kernels and 1.5 cups lima beans into the pot. Mix thoroughly so vegetables are evenly distributed.

Add condiments and seasonings

Stir in 1 cup barbecue sauce, 1 cup ketchup, 1 tablespoon Worcestershire sauce, 2 tablespoons apple cider vinegar, and 1 tablespoon light brown sugar into the pot. Add 1 teaspoon smoked paprika, 1 teaspoon dried thyme, 1/4 teaspoon chipotle powder (or cayenne), 1.5 teaspoons salt, and 3/4 teaspoon black pepper. Taste after the flavors meld and adjust salt/heat as needed.

Thicken the stew

If you want a thicker stew, whisk 3 tablespoons all-purpose flour into 1/2 cup cold water to make a smooth slurry. Slowly pour the slurry into the simmering stew while stirring. Continue to simmer gently, uncovered, for 20–25 minutes, stirring occasionally, until the stew has thickened and flavors have blended. If using cornmeal instead of flour, whisk 3 tablespoons cornmeal into the cold water first to avoid lumps and simmer a bit longer to cook the meal.

If the stew becomes too thick, thin with up to 1 cup extra chicken broth to reach desired consistency.

Final seasoning and rest

Turn off the heat and stir in 2 tablespoons chopped fresh parsley and 1 teaspoon hot sauce if using. Let the stew rest 10 minutes; flavors will deepen and the stew will finish thickening as it cools slightly.

Serve

Ladle the Brunswick stew into bowls. Garnish with extra parsley if desired and serve with cornbread, crusty bread, or over rice.