Brunswick Stew Southern Style (Print View)
Rich Southern stew with tender meats, vegetables, and tangy tomato base
# What You'll Need:
→ Meats
01 - 1 lb boneless skinless chicken thighs
02 - 1 lb pork shoulder, cut into 1-inch cubes
03 - 1/2 lb smoked sausage, sliced
→ Vegetables
04 - 2 cups frozen or fresh corn kernels
05 - 2 cups frozen or fresh lima beans
06 - 2 medium Yukon Gold potatoes, peeled and diced
07 - 1 large onion, chopped
08 - 1 green bell pepper, chopped
09 - 3 garlic cloves, minced
10 - 1 can (14 oz) diced tomatoes with juice
11 - 1 can (8 oz) tomato sauce
→ Liquids & Seasonings
12 - 4 cups chicken broth
13 - 1/4 cup ketchup
14 - 2 tbsp Worcestershire sauce
15 - 2 tbsp apple cider vinegar
16 - 1 tbsp brown sugar
17 - 1 tsp smoked paprika
18 - 1/2 tsp dried thyme
19 - 1/2 tsp freshly ground black pepper
20 - 1/2 tsp salt, or to taste
21 - 1/4 tsp cayenne pepper (optional)
→ Garnish
22 - Fresh parsley, chopped (optional)
# Step-by-Step Directions:
01 - Heat a splash of oil in a large Dutch oven or heavy pot over medium-high heat. Add chicken thighs and pork shoulder cubes. Brown on all sides for approximately 5 minutes. Remove meat from pot and set aside.
02 - Add sausage slices to the same pot and cook until lightly browned, about 2 minutes. Remove sausage and set aside with the other meats.
03 - Add chopped onion, bell pepper, and minced garlic to the pot. Sauté until vegetables are softened, approximately 4 minutes.
04 - Return all browned meats to the pot. Add diced potatoes, corn, lima beans, diced tomatoes with juice, tomato sauce, chicken broth, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, smoked paprika, thyme, salt, black pepper, and cayenne if using. Stir thoroughly to combine all ingredients.
05 - Bring mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 hour, stirring occasionally to prevent sticking.
06 - Remove chicken thighs from the stew. Shred meat using two forks and return shredded chicken to the pot.
07 - Continue simmering uncovered for 20 to 30 minutes until stew reaches desired thickness and vegetables are completely tender. Taste and adjust seasoning with additional salt or pepper as needed.
08 - Ladle hot stew into bowls. Garnish with chopped fresh parsley if desired. Serve immediately with cornbread or crusty bread.
# Expert Suggestions:
01 -
- The three meat combination creates depth that single meat stews just cant match
- Leftovers actually taste better the next day when flavors have had time to marry
02 -
- The stew needs that final uncovered simmer time to thicken properly
- Shredding the chicken instead of leaving it whole makes every bite more satisfying
03 -
- Leftover pulled pork or shredded rotisserie chicken work great as shortcuts
- A splash of bourbon during the last 30 minutes adds another layer of Southern tradition