Southern Brunswick Stew Recipes

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BRUNSWICK STEW



Brunswick Stew image

Follow step-by-step, photo illustrated instructions to make our delicious, and hearty, Brunswick Stew. We're combining Chicken, Pork BBQ, and some of our favorite vegetables, to make this stew from scratch. Brunswick Stew is a traditional side dish served in barbecue restaurants throughout the South, but it's great as a main course of its very own. Just add saltine crackers or bread.

Provided by Steve Gordon

Categories     Soups

Time 1h45m

Number Of Ingredients 15

1 whole Chicken
1 lb. Pork Barbecue, fully cooked.
1 lb. Baby Lima Beans
1 lb. Corn
4 medium Potatoes, diced
1 can Tomato Sauce - 8oz.
2 cans Tomato Paste - 4oz
½ stick Butter
¼ cup Apple Cider Vinegar
¼ cup Texas Pete Hot Sauce
¼ cup Ketchup
2 Tablespoons Brown Sugar
1 Tablespoon Worcestershire Sauce
1 teaspoon Black Pepper
1 teaspoon Salt

Steps:

  • Rinse the fryer under cold running water.
  • Place fryer in large stock pot and cover with water about 6 inches over chicken.
  • Bring to a boil, reduce heat to medium and let chicken cook for one hour.
  • Remove cooked chicken from pot, set aside to cool.
  • Place the frozen baby lima beans and frozen corn in a colander. Rinse well.
  • Add the beans and corn to a large stock pot.
  • Wash, peel and cut up the potatoes, add to the beans and corn.
  • Add enough water to cover the vegetables by about 2 inches.
  • Cook over medium heat, stirring often, until vegetables are tender. About one hour.
  • While the vegetables cook, pull the chicken meat from the bones. Discard bones and skin.
  • Shred chicken into small pieces.
  • When vegetables are done, remove any excess liquid, leaving just enough to reach top of vegetables.
  • Add tomato sauce.
  • Add apple cider vinegar
  • Add brown sugar.
  • Add black pepper
  • Add salt.
  • Add butter.
  • Add Texas Pete Hot Sauce.
  • Add tomato paste.
  • Add Worcestershire Sauce.
  • Stir well.
  • Add chicken to the stew.
  • Add pork barbecue to stew.
  • Add Ketchup. Stir well.
  • Return to stove top and simmer on medium, stirring often, until warm, prior to serving.
  • Stock or liquid from vegetables may be added if needed to obtain desired consistency.
  • Serve warm and Enjoy!

BRUNSWICK STEW



Brunswick Stew image

This recipe has been in my family for many years, ever since we moved to Georgia over 30 years ago. It consists of chicken and salt pork with potatoes, beans and other vegetables. It's both hearty and delicious.

Provided by RENE1959

Categories     Soups, Stews and Chili Recipes     Stews     Brunswick Stew Recipes

Time 3h

Yield 12

Number Of Ingredients 11

4 ounces diced salt pork
2 pounds chicken parts
8 cups water
3 potatoes, cubed
3 onions, chopped
1 (28 ounce) can whole peeled tomatoes, chopped
2 cups canned whole kernel corn
1 (10 ounce) package frozen lima beans
1 tablespoon Worcestershire sauce
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

  • In a large pot over high heat, combine the salt pork, chicken and water and bring to a boil. Reduce heat to low, cover and simmer for 45 minutes, or until chicken is tender.
  • Remove chicken and allow to cool until easy to handle. Remove meat and discard the skin and bones. Chop meat into bite size pieces and return to the soup.
  • Add the potatoes, onions, tomatoes, corn, lima beans, Worcestershire sauce, salt and ground black pepper. Stir well and simmer, uncovered, for 1 hour.

Nutrition Facts : Calories 367.7 calories, Carbohydrate 25.9 g, Cholesterol 70.9 mg, Fat 17.1 g, Fiber 4.2 g, Protein 27.9 g, SaturatedFat 5.2 g, Sodium 495.9 mg, Sugar 4.1 g

BRUNSWICK STEW



Brunswick Stew image

Provided by Food Network

Time 2h40m

Yield 20 plus servings

Number Of Ingredients 17

1/2 pound salted butter
3 cups (2 large) finely diced sweet onions
2 tablespoons minced garlic
1 teaspoon cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon salt
1/4 cup Worcestershire sauce
1/2 cup vinegar bbq sauce (recommended: Sapp Southern Soul Barbeque North Carolina)
1/2 cup brown sweet bbq sauce (recommended: Sapp Southern Soul Barbeque Georgia)
1 pound smoked pulled pork
1/2 pound smoked pulled chicken
1/2 pound smoked pulled turkey
1 pound smoked chopped beef brisket
1 (number 10) can crushed tomatoes
1 quart drained yellow corn kernels
1 quart drained baby lima beans
1 quart or more quality chicken stock or broth

Steps:

  • Melt the butter in a large saucepan over medium heat. Add the diced onions and the garlic and saute until the onions are translucent, about 15 minutes. Stir in the cayenne pepper, black pepper, salt and Worcestershire sauce. Simmer for 5 minutes then add 1/2 cup of vinegar sauce and 1/2 cup of bbq sauce. Stir in the pulled pork, chicken, turkey, and brisket. Add the crushed tomatoes and all of the vegetables. Stir in the chicken stock and let simmer for a couple hours over medium heat. Transfer the stew to a serving bowl and serve with warm buttermilk cornbread, if desired.

EASY BRUNSWICK STEW RECIPE



Easy Brunswick Stew Recipe image

Let the slow cooker take care of dinner tonight with our easiest Brunswick stew recipe. Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product.

Provided by Southern Living Editors

Categories     Stew

Time 12h15m

Yield Makes 8 servings

Number Of Ingredients 10

3 pounds boneless pork shoulder roast (Boston Butt)
3 medium-size new potatoes, peeled and chopped
1 large onion, chopped
1 (28-ounce) can crushed tomatoes
1 (18-ounce) bottle barbecue sauce
1 (14-ounce) can chicken broth
1 (9-ounce) package frozen baby lima beans, thawed
1 (9-ounce) package frozen corn, thawed
6 tablespoons brown sugar
1 teaspoon salt

Steps:

  • Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.
  • Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

SOUTHERN BRUNSWICK STEW



Southern Brunswick Stew image

This Southern Brunswick stew recipe is made with either chicken or pork and flavored with barbecue sauce and a little hot sauce.

Provided by Diana Rattray

Categories     Entree     Dinner     Lunch

Time 38m

Yield 10

Number Of Ingredients 11

2 pounds boneless chicken or pork (or a combination, cooked and diced)
3 (15- to 16-ounce) cans cream-style corn
2 to 3 cups diced potatoes (cooked)
1 1/2 cups ketchup
1/2 cup barbecue sauce
3 to 4 tablespoons bacon drippings
2 tablespoons Worcestershire sauce
Salt to taste
1/2 teaspoon ground black pepper (or to taste)
1 teaspoon hot sauce (or to taste)
Optional: 1 or 2 tablespoons dried minced onion

Steps:

  • Gather the ingredients.
  • Place all of the ingredients in a stockpot or Dutch oven.
  • Place the pan over high heat and bring to a boil.
  • Reduce the heat to low and cover the pan; simmer until hot and bubbly, about 30 minutes.
  • Taste the stew and adjust the seasonings with more salt, pepper, and hot sauce as needed.
  • Serve and enjoy.

Nutrition Facts : Calories 355 kcal, Carbohydrate 50 g, Cholesterol 78 mg, Fiber 3 g, Protein 32 g, SaturatedFat 1 g, Sodium 969 mg, Sugar 17 g, Fat 4 g, ServingSize 10 (1/2 cup) servings, UnsaturatedFat 0 g

BRUNSWICK STEW (PORK STEW, SOUTHERN STYLE)



Brunswick Stew (Pork Stew, Southern Style) image

Well, it's called stew, but it's not chunky at all! Really yummy, and is served at many BBQ shacks in Georgia. This recipe is one I came up with to copy-cat the stew served in Zeb's BBQ in Northeastern Georgia.

Provided by MapleLeafLili Hill

Categories     Stew

Time 1h10m

Yield 1 stew pot

Number Of Ingredients 17

2 lbs ground pork
1 (15 ounce) can pork and beans in tomato sauce (mash the beans)
1/2 large onion, minced
1 (15 ounce) can tomato sauce
1 (15 ounce) can tomatoes (dice these really finely)
1 -2 garlic clove, minced
1/2 teaspoon ground cumin
1 pinch hot pepper flakes
1 teaspoon salt
1/8 teaspoon pepper
1 dash ground oregano
1 teaspoon beef bouillon (OXO brand)
1 lb frozen sweet corn (or slice frozen corn off cobs for smaller pieces, be sure to scrape cob for 'milk')
1 tablespoon Worcestershire sauce
2 -3 tablespoons white vinegar (to suit your taste)
frank red hot sauce (to serve on stew)
serve with sunbeam white bread (No substitutions on this one! it's a necessity with this stew!)

Steps:

  • In a cold stew pot, place your tomato sauce, finely diced canned tomatoes, pork and minced onion and garlic.
  • Mash your canned beans (throw out the hunk of pork fat that comes in the can).
  • Add the mashed beans to your pot.
  • Put the ground pork into the pot, and mash with a fork until everything in the pot is well-mixed and looks 'pureed'.
  • Turn on your flame and use a wooden spoon to keep stirring this mixture until the color of the meat changes and it is cooked through.
  • (I think I probably cook it this way on the stove top for about 15-20 minutes on medium high heat, stirring so nothing burns onto the bottom.) At this point I transfer the whole lot to my crock pot, but you can continue on with just the stew pot on the stove top.
  • Add your spices, cumin, hot pepper flakes, salt, pepper, oregano, and beef bouillon.
  • Taste it to see if you have everything in in the proportions you like.
  • (I usually end up adding a lil' bit more of each spice to suit our tastes).
  • Allow it to simmer a bit, so the spices meld together nicely.
  • Give it another taste, add any spices you see fit to suit your tastes.
  • I generally add the corn now (We prefer our corn cut off the cob in smaller pieces than whole kernels). Add the vinegar and Worcestershire sauce.
  • Be sure to taste-test to see if you need to add more or not.
  • Simmer until you are ready to serve.
  • If your pork was cooked in the step 5 as instructed, you really just need to add the corn, vinegar and Worcestershire and heat it through.
  • But I find it's easy to leave this in a crock-pot to keep it hot.
  • When serving, pour some Frank's Red Hot sauce on your own bowl of the stew, (this way you can gauge the heat for each individual eating the stew.) (Optional: You can cook 1-2 chicken breasts in water until they will flake apart -- cut them finely, flake them so they aren't in chunks, and add to your stew).

Nutrition Facts : Calories 3774.1, Fat 198.4, SaturatedFat 72.2, Cholesterol 883.5, Sodium 7657, Carbohydrate 235.7, Fiber 40.8, Sugar 74.3, Protein 279.8

QUICK, EASY, DELICIOUS, BRUNSWICK STEW



Quick, Easy, Delicious, Brunswick Stew image

I originally saw the basic recipe in a Southern Living Magazine Cookbook and added my own ingredients to fine tune the flavors. It is really as close as you can get to the real thing. This is a hearty meal in itself or serve with cornbread and a salad and everyone will think you have been cooking for hours. You wont be disappointed.

Provided by HappyTune

Categories     Stew

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 13

3 cups chicken stock or 3 cups chicken broth
2 -3 cups shredded cooked chicken
1 (24 ounce) container shredded barbecued pork
1 (16 ounce) package frozen vegetable gumbo
1 (10 ounce) package frozen baby lima beans
1 (10 ounce) package frozen whole kernel corn
1/2 cup ketchup
3 -4 tablespoons apple cider vinegar
4 tablespoons Worcestershire sauce
5 -6 tablespoons of texas pete's hot sauce
1/2 teaspoon salt
1 tablespoon black pepper
4 -5 roma tomatoes (peeled and chopped)

Steps:

  • Boil chicken in chicken stock, cool then shred.
  • Bring all ingredients to a boil in Dutch oven over medium-high heat, stirring often.
  • Cover, reduce heat to low and simmer, stirring occasionally, 25 minutes or until thoroughly heated.

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