Brunswick Stew - Brunswick Stew (cup) Recipe

Name: Yats Brunswick Stew - Brunswick Stew (Cup) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 cup cooked shredded chicken (dark or white meat); 0.5 cup cooked shredded pork (pulled pork or ham); 1 cup chicken or vegetable stock; 0.5 cup canned crushed tomatoes; 0.25 cup canned tomato sauce; 0.25 cup frozen or fresh corn kernels; 0.25 cup frozen or canned lima beans (drained if canned); 0.25 cup diced potato (small dice, cooked until tender); 2 tbs diced onion (small dice); 1 tbs diced celery (small dice); 0.5 tsp minced garlic; 1 tsp apple cider vinegar; 1 tsp packed brown sugar; 0.5 tsp Worcestershire sauce; 0.25 tsp smoked paprika; 0.25 tsp hot sauce (such as Tabasco) or cayenne to taste; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp vegetable oil or neutral oil; 1 tsp fresh parsley, chopped (optional garnish)

Inspired by Yats

Time35m

Serves1

Make Brunswick Stew - Brunswick Stew (cup) Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Brunswick Stew

1 cup cooked shredded chicken (dark or white meat)

1/2 cup cooked shredded pork (pulled pork or ham)

1 cup chicken or vegetable stock

1/2 cup canned crushed tomatoes

1/4 cup canned tomato sauce

1/4 cup frozen or fresh corn kernels

1/4 cup frozen or canned lima beans (drained if canned)

1/4 cup diced potato (small dice, cooked until tender)

2 tbs diced onion (small dice)

1 tbs diced celery (small dice)

1/2 tsp minced garlic

1 tsp Apple cider vinegar

1 tsp packed brown sugar

1/2 tsp Original Worcestershire Sauce

1/4 tsp Smoked paprika

1/4 tsp hot sauce (such as Tabasco) or cayenne to taste

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1 tsp vegetable oil or neutral oil

1 tsp fresh parsley, chopped (optional garnish)

Method

Brunswick Stew

Prepare ingredients

If not already cooked, shred or dice your proteins (chicken and pork) into bite-sized pieces so total equals about 1 1/2 cups combined. Dice potatoes small and par-cook (boil until just tender) and drain. Measure out vegetables and aromatics.

Sauté aromatics

Heat 1 tsp oil in a small saucepan or small pot over medium heat. Add diced onion (2 tbsp) and diced celery (1 tbsp) and cook, stirring, until softened and translucent, about 3–4 minutes. Add minced garlic (1/2 tsp) and cook 30 seconds more until fragrant.

Build the stew

Add the cooked shredded chicken (1 cup) and cooked shredded pork (1/2 cup) to the pot and stir to warm for about 1 minute. Pour in chicken or vegetable stock (1 cup), canned crushed tomatoes (1/2 cup), and tomato sauce (1/4 cup). Stir to combine.

Add vegetables and seasonings

Add corn (1/4 cup), lima beans (1/4 cup), and diced potato (1/4 cup) to the pot. Stir in apple cider vinegar (1 tsp), packed brown sugar (1 tsp), Worcestershire sauce (1/2 tsp), smoked paprika (1/4 tsp), hot sauce or cayenne (1/4 tsp or to taste), salt (1/2 tsp), and black pepper (1/4 tsp).

Simmer

Bring the mixture to a gentle simmer over medium-low heat. Reduce heat to low, partially cover, and simmer for 15–20 minutes, stirring occasionally, to allow flavors to meld and liquids to slightly thicken. If the stew becomes too thick, add up to 2–3 tbsp extra stock or water to reach desired consistency.

Adjust seasoning and finish

Taste and adjust seasoning: add more salt, pepper, vinegar, brown sugar, or hot sauce as desired. If you prefer a thicker texture, mash a small portion (about 2–3 tbsp) of the stew against the side of the pot with the back of a spoon and stir to create body.

Serve

Ladle the stew into a cup or bowl (this recipe yields roughly one cup). Garnish with chopped fresh parsley (1 tsp) if desired and serve hot, with optional crusty bread on the side.