Traditional Brunswick Stew
Warm, hearty, and rich with Southern tradition, this Traditional Brunswick Stew is a soul-soothing classic perfect for feeding a crowd. Packed with tender shredded chicken thighs and pork shoulder, smoky crumbled bacon, and a medley of vibrant vegetables like lima beans, corn, and russet potatoes, this stew is simmered to perfection in a savory base of crushed tomatoes, barbecue sauce, and chicken broth. The layered flavors are enhanced with aromatic garlic, onions, and a touch of paprika and cayenne for a gentle kick. With just 30 minutes of prep and a slow, hands-off simmering process, this one-pot wonder develops a deeply satisfying, thick texture ideal for serving with crusty bread or cornbread. Perfect for cozy evenings, potlucks, or family dinners, this authentic comfort food celebrates the rustic charm of Southern cuisine while delivering big, bold flavors.
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Recipe Information
Ingredients
- 1.5 pounds boneless chicken thighs
- 1 pound pork shoulder
- 6 slices bacon
- 1 yellow onion, chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 28 ounces crushed tomatoes
- 1.5 cups barbecue sauce
- 2 cups frozen lima beans
- 2 cups frozen corn kernels
- 2 russet potatoes, peeled and diced
- 1 teaspoon paprika
- 0.5 teaspoons cayenne pepper (optional)
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Heat a large Dutch oven or heavy-bottomed pot over medium heat.
Cook the bacon slices until crispy, then remove them and set aside, leaving the rendered fat in the pot.
Season the chicken thighs and pork shoulder with salt and black pepper, then add them to the pot. Brown the meats on all sides, working in batches if necessary. Remove the browned meats and set aside.
Add the chopped onion to the pot and sauté until softened, about 5 minutes. Add the minced garlic and cook for another 1 minute, stirring frequently.
Deglaze the pot with 1 cup of the chicken broth, scraping the bottom to release any browned bits.
Return the chicken thighs and pork shoulder to the pot, then add the remaining chicken broth, crushed tomatoes, and barbecue sauce. Stir well to combine.
Bring the mixture to a simmer, then reduce heat to low. Cover the pot and let it cook for 1.5 to 2 hours, stirring occasionally, until the meats are tender and easily shredded.
Remove the chicken and pork from the pot and shred them using two forks. Return the shredded meat to the pot.
Add the diced potatoes, frozen lima beans, and frozen corn to the pot. Stir to combine.
Season the stew with paprika, cayenne pepper (if using), salt, and black pepper. Stir well.
Continue to simmer the stew, uncovered, for an additional 45 minutes to 1 hour, stirring occasionally, until the potatoes are tender and the stew has thickened to your liking.
Crumble the reserved bacon and stir it into the stew just before serving.
Taste and adjust seasonings if necessary. Serve the Brunswick Stew hot with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
603 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.0 g | 31% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 135 mg | 45% | |
| Sodium | 1261 mg | 55% | |
| Total Carbohydrate | 55.4 g | 20% | |
| Dietary Fiber | 7.4 g | 27% | |
| Total Sugars | 25.7 g | ||
| Protein | 44.0 g | 88% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 4.0 mg | 22% | |
| Potassium | 1436 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
