Barbecue
Brunswick Stew
Savor the flavors of Brunswick Stew, a thick vegetable stew with meats that brings summer barbecues to your table all year round.
Sunday Dinner
Brunswick Stew
Sweet Corn Bread
Chocolate-Peanut Butter Cheesecake
Dream with me for a moment… A warm and sunny summer day, sitting in the backyard, sipping a cold beverage, and tending a fire to my grill. The image almost brings a tear to my eye. Or maybe that tear is because I am using up the last of my Hickory Smoked Pulled Pork from the freezer. Or maybe it’s because I know I won’t be smoking any meat anytime soon because my grill is still covered in several feet of snow! Yeah… the latter is the tear-jerker.
The only thing that can make me feel better at this point is a Sunday dinner reminiscent of summer barbecues and their flavors. Cue the southern classic– Brunswick Stew. It is a thick vegetable stew with various meats. It is more commonly served as a side dish, but with all those veggies and meats, I like to serve it as a main dish. The meats can range anywhere from chicken to squirrel. I’m not quite so sure about the squirrel, but I do use chicken, and I raided my freezer for the last of the pork. As for the vegetables, I use traditional tomatoes, lima beans, and corn. What really makes this recipe stand out is the addition of hickory barbecue sauce to the base. It adds a rich flavor and helps thicken the sauce. Season with a generous amount of hot sauce to taste and continue dreaming of those warm summer days with every bite.
Sunday Dinner one year ago
Sunday Dinner two years ago
Sunday Dinner three years ago
Brunswick Stew
By Nicole Prep: 20 minsCook: 1 hr 15 minsTotal: 1 hr 35 mins Servings: 8
A classic Southern stew that has a little something for everyone to enjoy!
Equipment
- 1 Large Dutch oven
Ingredients
- 5 pounds bone-in, skin-on chicken parts, patted dry
- 1 tablespoon vegetable oil
- 2 medium yellow onions, diced
- 2 medium celery stalks, diced
- 14 ounces (14-ounce) bag frozen lima beans, thawed
- 2 cups Hickory Smoked Pulled Pork
- 1 (14.5-ounce) can petite diced tomatoes
- 1 (14.5-ounce crushed tomatoes
- 1 cup Western Carolina Barbecue Sauce
- 1 cup chicken stock
- 1 tablespoon minced garlic
- 2 bay leaves
- 2 cups corn kernels, fresh or frozen
- kosher salt and freshly ground black pepper to taste
- ¼ teaspoon Worcestershire sauce
- ¼ teaspoon cayenne pepper, optional
- Tabasco sauce to taste
- 2 tablespoons chopped fresh flat-leaf parsley
Instructions
- In a large, heavy-bottomed Dutch oven, heat the oil over medium-high heat. Season the chicken parts with salt and pepper. Add the chicken pieces in small batches and brown on all sides, remove them to a plate as they are done.
- Reduce the heat to medium and add the onions and celery. Sauté until the vegetables are just tender, about 5-7 minutes. Return the chicken to the pan and add the lima beans, pork, tomatoes, barbecue sauce, chicken stock, garlic and bay leaves. Bring the stew to a boil over high heat. Reduce the heat to low, cover the pan, and simmer gently until the chicken is nearly tender, about 35-45 minutes. Stir in the corn and simmer, uncovered, for 10 minutes. Skim any fat from the gravy. Add the Worcestershire, cayenne pepper, and season to taste with salt, black pepper and Tabasco. Sprinkle with the parsley. Enjoy!
Notes
- Stew can be made one day in advance; cover and refrigerate.
- To reheat on the stovetop, bring to room temperature (about 30 minutes). Reheat in the oven at 350℉ for 15-20 minutes or in a slow-cooker set on low for 1 ½ hours
Nutrition
Calories: 601kcal, Carbohydrates: 26g, Protein: 48g, Fat: 34g, Saturated Fat: 10g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 14g, Trans Fat: 0.2g, Cholesterol: 162mg, Sodium: 392mg, Potassium: 866mg, Fiber: 5g, Sugar: 6g, Vitamin A: 567IU, Vitamin C: 13mg, Calcium: 63mg, Iron: 4mgNutrition information is automatically calculated, so should only be used as an approximation.
