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Brunswick Stew Recipe

Name: LawLers Barbecues BRUNSWICK STEW Recipe
Cook time: 2 h
Total time: 2 h
Yield: 8 servings
Cuisine: Southern
Ingredients: 2 lbs smoked pork shoulder (boneless), shredded; 1.5 lbs smoked chicken, meat removed and shredded; 1 each smoked ham hock or smoked ham, diced; 2 each yellow onion, medium, diced; 3 each celery stalks, diced; 3 each carrots, peeled and diced; 1 lb potatoes (Yukon Gold or red), peeled and diced 1/2-inch; 2 cups frozen lima beans or shelled lima beans; 2 cups frozen corn kernels; 4 cloves garlic, minced; 28 oz crushed tomatoes (canned); 15 oz tomato sauce; 4 cups chicken stock (low sodium); 2 tbs apple cider or cider vinegar; 2 tbs Worcestershire sauce; 2 tbs packed light brown sugar; 1 tsp smoked paprika; 1 tsp dried thyme; 1 tsp dried oregano; 1 tsp crushed red pepper flakes; 1.5 tsp salt; 1 tsp freshly ground black pepper; 2 tbs cornstarch (optional, for thicker stew); 2 tbs fresh parsley, chopped; 1 tsp hot sauce (optional); 2 tbs vegetable oil or bacon drippings

Inspired by LawLers Barbecue

Time2h

Serves8

Old southern recipe of smoked meat and vegetables in a tomato base Seasonal, served HOT between Labor Day and Memorial Day

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Ingredients

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Smoked meats

2 lbs smoked pork shoulder (boneless), shredded

1 1/2 lbs smoked chicken, meat removed and shredded

1 each smoked ham hock or smoked ham, diced

Vegetables & aromatics

2 each yellow onion, medium, diced

3 each celery stalks, diced

3 each carrots, peeled and diced

1 lb potatoes (Yukon Gold or red), peeled and diced 1/2-inch

2 cups frozen lima beans or shelled lima beans

2 cups frozen corn kernels

4 cloves Garlic, minced

Tomato base & liquids

28 oz crushed tomatoes (canned)

15 oz Tomato sauce

4 cups chicken stock (low sodium)

2 tbs apple cider or cider vinegar

2 tbs Original Worcestershire Sauce

Seasoning & thickening

2 tbs packed light brown sugar

1 tsp Smoked paprika

1 tsp dried thyme

1 tsp Dried oregano

1 tsp Crushed red pepper flakes

1 1/2 tsp Celtic sea salt

1 tsp freshly ground black pepper

2 tbs cornstarch (optional, for thicker stew)

Finishing

2 tbs Fresh parsley, chopped

1 tsp hot sauce (optional)

Cooking fats

2 tbs vegetable oil or bacon drippings

Method

Smoked meats

Prepare smoked pork and chicken

If not already cooked and shredded, warm smoked pork shoulder and smoked chicken until easy to shred. Remove bones and excess fat, then shred into bite-sized pieces. Dice smoked ham hock or ham into small pieces. Reserve any juices from the meats to add to the stew.

If using a ham hock, simmer it in 1 cup of the chicken stock for 20–30 minutes before adding to the stew to extract flavor, then remove the hock and shred any meat from the bone to return to the pot.

Vegetables & aromatics

Heat a large heavy-bottomed pot or Dutch oven over medium heat. Add vegetable oil or bacon drippings. When hot, add diced onions, celery, and carrots. Cook, stirring occasionally, until onions are translucent and carrots begin to soften, about 6–8 minutes.

Add minced garlic and cook 30–60 seconds until fragrant but not browned.

Stir in diced potatoes, frozen lima beans, and frozen corn. Cook 2–3 minutes to combine flavors.

Tomato base & liquids

Pour in crushed tomatoes, tomato sauce, and the remaining chicken stock. Stir to combine and scrape any browned bits from the bottom of the pot.

Add apple cider (or cider vinegar) and Worcestershire sauce. Bring the mixture to a gentle simmer over medium-high heat.

Seasoning & thickening

Stir in brown sugar, smoked paprika, dried thyme, dried oregano, crushed red pepper flakes, salt, and black pepper. Taste and adjust seasoning as desired. Reduce heat to low and simmer, uncovered, for 25–30 minutes, stirring occasionally, until vegetables are tender and flavors have melded.

If you prefer a thicker stew, whisk cornstarch with 2 tablespoons cold water to make a slurry, then stir the slurry into the simmering stew and cook 3–5 minutes until thickened.

Combine & finish

Return shredded smoked pork, shredded smoked chicken, and diced ham (or shredded ham from the hock) to the pot. Stir to combine and simmer another 10–15 minutes to allow meats to heat through and flavors to marry. If the stew is too thick, add up to 1 cup additional chicken stock to reach desired consistency.

Taste and adjust seasoning with salt, pepper, or a splash more apple cider/vinegar for brightness. Stir in chopped parsley and hot sauce if using.

Keep the stew hot and serve between Labor Day and Memorial Day as a seasonal tradition. Serve with cornbread or crusty bread.