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Brunswick Stew

A delicious tomato based stew made with smoked meats, vegetables, sweet BBQ sauce and vinegar
Prep Time30 mins
Cook Time2 hrs
Total Time2 hrs 30 mins
Course: Soup, Stew
Cuisine: American
Keyword: chicken, main course, pork
Servings: 20
Calories: 259kcal
Author: Tricia

Ingredients

  • 1 tablespoon vegetable oil
  • 2 large onions chopped
  • 2 cloves garlic minced or 1 teaspoon garlic powder
  • ¼ teaspoon crushed red pepper flakes (optional)
  • 2 ½ cups sweet BBQ sauce (about one 19 ounce bottle)
  • 4 cups chicken broth low sodium, divided
  • 5 medium waxy potatoes peeled and diced
  • 3 (14.5 ounce cans) diced tomatoes (low sodium) do not drain
  • 1 tablespoon Worcestershire Sauce
  • 1 tablespoon yellow mustard
  • 1 teaspoon salt
  • 1 teaspoon fresh ground black pepper
  • 1 pound shredded smoked chicken
  • 1 pound smoked shredded pulled pork
  • cup cider vinegar more or less to taste
  • 14 ounces canned cream-style corn
  • 12 ounces fresh or frozen sweet corn
  • 12 ounces fresh or frozen okra (not breaded)
  • 9 ounces fresh or frozen baby lima beans

Instructions

  • Heat the vegetable oil in a large (8-quart) soup pot over medium heat. Add the onions and sauté until tender, about 5 minutes. Add the garlic and red pepper flakes and sauté until fragrant, about 1 minute.
  • Add all the BBQ sauce and 1/2 cup chicken broth. (If your BBQ sauce is thin, skip adding broth at this time). Cook, stirring frequently, until the sauce thickens, reduces, darkens, and a fond forms on the bottom of the pot. The sauce should be about as thick as tomato paste. This will take 15 to 20 minutes.
  • Add all remaining chicken broth. Scrape the bottom of the pot to release any browned bits. Add the potatoes, tomatoes, Worcestershire, mustard, salt and pepper. Bring to a boil over medium-high heat. Reduce the heat to low, cover and simmer, stirring occasionally until the potatoes are just tender, about 15 minutes.
  • Increase the heat to medium and stir in all remaining ingredients: chicken, pork, vinegar, cream-style corn, frozen corn, okra and lima beans. Cover and simmer for 30 minutes, stirring occasionally, or until the vegetables are tender and the stew is heated through. (Add up to 1 cup of water or additional broth if desired)
  • Check seasonings and add additional vinegar (1 to 2 tablespoons) salt and pepper. Serve with hot sauce and cornbread if desired.

Notes

  • If using garlic powder there’s no need to sauté first. Just add to the pot with the other ingredients.
  • Substitute fire-roasted canned diced tomatoes if desired.
  • Use your favorite bottled BBQ sauce or homemade.
  • If not using sweet BBQ sauce add 2 or 3 tablespoons brown sugar with the potatoes.
  • Purchase smoked meats from your favorite local BBQ restaurant. Pulled pork, beef brisket, smoked chicken and sausage are all terrific in this stew.
  • Add a splash of cider vinegar to individual bowls of stew for those that love the extra tangy-sweet flavor.
  • Pass extra BBQ sauce or hot sauce when serving if desired.
Nutritional information is estimated and may vary depending on the products used.
Let us know if you use squirrel or rabbit!

Nutrition

Calories: 259kcal | Carbohydrates: 43g | Protein: 13g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 27mg | Sodium: 824mg | Potassium: 685mg | Fiber: 4g | Sugar: 19g | Vitamin A: 367IU | Vitamin C: 23mg | Calcium: 77mg | Iron: 2mg