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Brunswick stew has become a bit of a catch-all southern stew recipe.
When cooking in the Dutch Oven outdoors, add hot charcoal to the top of the lid and replace them from time to time as needed.
Most of all, Brunswick Stew should be thick and chunky, and cooked slow for a long period of time.
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- 2 large sweet onions, chopped
- 2 garlic cloves, minced
- 1 tablespoon vegetable oil
- 1 1/2 tablespoon jarred beef soup base, (Better Than Bouillon)
- 2 cups water
- 1 1/2 pounds shredded smoked chicken *
- 1 1/2 pounds pulled pork *
- 3 (14.5-ounce) cans fire-roasted diced tomatoes
- 4 ears fresh corn, cut from the cob (or 12-oz frozen)
- 1 (12-ounce) package frozen okra
- 1 (14-ounce) can creamed style corn
- 1 (9-ounce) package frozen baby lima beans
- 2 (12-ounce) bottles chili sauce
- 1 tablespoon brown sugar
- 2 tablespoons BBQ Sauce
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh ground pepper
- 1 tablespoon white Balsamic Vinegar
- hot sauce for garnish if desired
- Heat the vegetable oil in a large 7.5 quart Dutch Oven over medium heat. Saute the garlic and onions until tender.
- Add all remaining ingredients (except Balsamic vinegar) and stir until combined. Cover and cook stirring occasionally, on medium low heat until the vegetables are tender and the meat is falling apart, about 3 hours.
- Before serving add the vinegar and stir to combine. Serve with hot sauce if desired.