Brunswick Stew Recipe

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This Brunswick Stew throws the whole garden (OK frozen garden because it’s winter) into the pot along with deep, smoky barbecue flavors that’ll have you drinking the broth from the pot. Where other cold weather stews and soups are super rich with cream-based broths, this tomato/barbecue sauce broth is IT.

PREP TIME

15 mins

COOK TIME

40 mins

SERVINGS

6-8

Ingredients

Pork & Chicken Cook

  • 1 lb Smithfield Applewood Smoked Bacon Pork Tenderloin
  • 2 cups chicken broth
  • 4 bone-in, skin on chicken thighs
  • Garlic powder
  • Onion powder
  • Oregano
  • Paprika
  • Salt
  • Pepper

 

Brunswick Stew

  • 1/2 cup butter
  • 1 1/2 onion, diced
  • 1 green bell pepper, diced
  • 1 head garlic, minced
  • 64 oz chicken broth
  • 28 oz crushed tomatoes
  • 15 oz tomato sauce
  • 15 oz fire roasted tomatoes
  • 12 oz frozen corn
  • 12 oz frozen baby lima beans
  • 12 oz frozen peas & carrots mix
  • 12 oz frozen green beans
  • 1 1/2 cups vinegar-based BBQ sauce
  • 2 Tbsp Worcestershire sauce
  • 2 1/2 tsp liquid smoke
  • 1 tsp black pepper
  • 1/2 tsp salt

Brunswick Stew in a soup bowl with a spoonful held toward the camera

COOKING INSTRUCTIONS:
Brunswick Stew

Pork & Chicken Cook

  1. Prepare chicken and pork at same time.
  2. Place pork tenderloin and chicken broth in pressure cooker and cook on high pressure for 8 minutes. Allow pot to natural release for 12 minutes.
  3. Remove pork forks from pressure cooker and cut into 1/2” cubes. Set aside until ready to add to stew.
  4. Preheat air fryer to 380º.
  5. Liberally season chicken thighs with salt, pepper, garlic powder, onion powder, paprika and oregano.
  6. Place chicken in air fryer skin side-down and cook for 12 minutes, flip, cook for 10 minutes, then flip again to skin side-down for 4 additional minutes.
  7. Allow chicken to cool so it can be handled and remove the bone from each thigh. Using two forks, shred the chicken. Set aside until ready to add to stew.

 

Brunswick Stew

  1. In a large pot, melt butter then sauté onion and bell pepper till soft. Add garlic and cook until fragrant.
  2. Add rest of ingredients except for pork and chicken then bring to boil. Back off heat to simmer and simmer for 30 minutes.
  3. Add the pork and chicken then cook for 5 minutes. Remove from heat and serve immediately.

PAIRINGS:
Brunswick Stew

Zinfandel

American Pale Ale

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