Brunswick Stew Recipe

Prepare ingredients

Dice potatoes into 1/2-inch cubes, drain and roughly chop canned tomatoes if large, mince garlic, and chop parsley. Measure out shredded pulled pork, pulled chicken, and chopped brisket so they are ready to add.

If meats are cold from refrigeration, break them into bite-size pieces and let them come closer to room temperature for 15–20 minutes while you prepare vegetables.

In a large heavy-bottomed pot or Dutch oven over medium heat, melt the butter. Add the diced onion and a pinch of salt. Sauté until translucent and lightly softened, about 5–7 minutes.

Add the minced garlic and cook 30–45 seconds until fragrant, stirring constantly to prevent burning.

Stir in the tomato paste and cook 1–2 minutes, stirring, to deepen the flavor.

Add smoked paprika, brown sugar, black pepper, and cayenne (if using). Stir to combine and cook 30 seconds to bloom the spices.

Add the diced potatoes, drained diced tomatoes, corn kernels, and bay leaves to the pot. Stir to combine with the onion-tomato base.

Pour in the chicken broth and the apple-cider or tomato-based BBQ sauce. Add Worcestershire sauce, apple cider vinegar, Dijon mustard, and the measured salt. Stir well to incorporate. If mixture looks too thick for simmering, add up to 1/2 cup water to reach desired consistency.

Bring the stew to a gentle boil over medium-high heat. Once boiling, reduce heat to low and let simmer, uncovered, for 20 minutes, stirring occasionally, until potatoes are tender but not falling apart.

After the potatoes are tender, add the pulled pork, pulled chicken, and chopped brisket to the pot. Gently stir to combine the meats with the vegetable base.

Continue to simmer on low, uncovered, for another 15–20 minutes to allow flavors to meld and meats to heat through. Taste and adjust seasoning with additional salt, pepper, or a splash more vinegar if needed.

If stew becomes too thin, increase heat and simmer for a few minutes to reduce slightly. If too thick, add small amounts of broth or water until you reach desired consistency.

Remove and discard bay leaves. Stir in chopped parsley right before serving.

Ladle the Brunswick stew into bowls and serve hot. Optionally pass extra hot sauce, chopped parsley, or cornbread on the side.