What is Brunswick stew made of?

Most Brunswick stew recipes have a tomato-based broth, cooked meat, corn, beans, and vegetables. This Hearty Brunswick Stew uses chicken, pulled pork, potatoes, corn, butter beans, tomatoes, and barbecue sauce.

Is Brunswick stew thick or soupy?

It should be thick and spoonable, somewhere between soup and chili. Simmering it uncovered near the end helps reduce the broth naturally.

Can I make Brunswick stew ahead of time?

Yes. The flavor often improves after it rests overnight. Cool it promptly, refrigerate it, and reheat it thoroughly before serving.

Can I use canned vegetables?

Yes. Canned corn and beans work well. Drain and rinse beans, and add canned corn near the end so it does not become too soft.

What meat is best for Brunswick stew?

A combination of cooked chicken and pulled pork gives the stew the most satisfying texture and barbecue flavor. You can also use turkey or make it with only one type of cooked meat.

Hearty Brunswick Stew (Easy Southern One-Pot Dinner) -

Description

A thick, Southern-inspired tomato-barbecue stew filled with shredded chicken, pulled pork, potatoes, corn, and butter beans.

Ingredients

Scale

2 tablespoons olive oil or butter

1 medium yellow onion, diced

2 celery ribs, diced

1 green bell pepper, diced

4 garlic cloves, minced

1 teaspoon smoked paprika

¼ teaspoon cayenne pepper, optional

2 medium Yukon Gold potatoes, diced into ½-inch pieces

1 (28-ounce) can crushed tomatoes

4 cups low-sodium chicken broth

1 cup barbecue sauce, plus more to taste

1 tablespoon Worcestershire sauce

1 tablespoon apple cider vinegar

2 cups cooked shredded chicken

2 cups cooked pulled pork

1½ cups frozen corn

1 (15-ounce) can butter beans, drained and rinsed

Kosher salt and black pepper, to taste

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Instructions

1. Heat the oil in a large Dutch oven over medium heat. Cook the onion, celery, and bell pepper with a pinch of salt for 6 to 8 minutes, until softened.

2. Stir in garlic, smoked paprika, and cayenne; cook for 30 seconds.

3. Add potatoes, crushed tomatoes, broth, barbecue sauce, Worcestershire sauce, and vinegar. Bring to a gentle boil, then reduce to a simmer.

4. Partially cover and simmer for about 20 minutes, until potatoes are nearly tender.

5. Stir in chicken, pulled pork, corn, and butter beans. Simmer uncovered for 20 to 25 minutes, stirring occasionally, until thickened and potatoes are tender.

6. Taste and season with salt, pepper, extra vinegar, barbecue sauce, or cayenne as needed. Rest 5 minutes, then serve.

Notes

Use cooked shredded chicken and cooked pulled pork for the easiest preparation.

Use low-sodium chicken broth and season at the end, since barbecue sauce, Worcestershire sauce, and pulled pork can add salt.

Simmer uncovered during the final stage for a thick, spoonable stew. Add a splash of broth if it becomes thicker than you like.

Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days, or freeze for up to 3 months. Reheat leftovers to 165°F before serving.

Nutrition

Serving Size: 1 bowl (about 2 cups)
Calories: 400 kcal
Sugar: 17g
Sodium: 1160mg
Fat: 14g
Saturated Fat: 4g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 7g
Protein: 32g
Cholesterol: 85mg