Brunswick Stew Recipe
Food Recipes | Main Course | Soups | Southern US | Stews
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 boneless, skinless chicken thighs
- Garlic powder, to taste
- Salt, to taste
- Pepper, to taste
Brunswick Stew
- 1/2 cup butter
- 1 1/2 onion, diced
- 2 green bell pepper, diced
- 1 head garlic, minced
- 64 oz chicken broth (use pressure cooker broth first)
- 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
- 12oz bag frozen cut okra (optional)
- 10oz bag fresh spinach (optional)
- 1 1/2 cups vinegar-based BBQ sauce (Cattleman’s Carolina Tangy Gold)
- 2 Tbsp Worcestershire sauce
- 2 1/2 tsp liquid smoke
- 1 tsp black pepper
- 1/2 tsp salt
COOKING INSTRUCTIONS:
Brunswick Stew
Pork & Chicken Cook
- Prepare chicken and pork at same time.
- Place pork tenderloin, chicken thighs, salt, pepper, garlic powder and chicken broth in pressure cooker and cook on high pressure for 12 minutes. Allow pot to natural release completely.
- Remove pork and chicken from pressure cooker and, using forks, shred the meat. Set aside until ready to add to stew.
- Reserve all of pressure cooker broth to later put in the stew.
Brunswick Stew
- In a large pot, melt butter then sauté onion and bell pepper till soft. Add garlic and cook until fragrant.
- Add rest of ingredients except for pork and chicken then bring to boil. For the broth, be sure to use all of the pressure cooker broth first. Then, if you still need more broth to total 64 oz, then supplement with store-bought chicken broth. Back off heat to simmer and simmer for 30 minutes.
- Add the pork and chicken then cook for 5 minutes. Stir in additional ~2 cups chicken broth to thin out if broth gets too thick. Remove from heat and serve immediately.
PAIRINGS:
Brunswick Stew
Zinfandel
American Pale Ale
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