new recipe: Brunswick Stew (The Way I Make It For Family, Rain or Shine!)
Let Me Tell Ya About This Brunswick Stew…
Okay, real talk: I grew up thinking Brunswick Stew was just another one of those Southern things you had to eat at family reunions (along with that questionable Jell-O salad, you know the one). But then I moved out, started craving a bowl of something cozy one rainy Saturday, and decided to try making it from scratch. Let’s just say, I had more fun making a mess and tweaking the recipe than I ever had eating it as a kid. My neighbor, old Miss Dot, swears she can taste the difference between chicken pulled by hand and chicken cut with a knife—personally, I think she’s bluffin’, but hey, let her have her fun.
Why You’ll Love This (Honestly, I Make It When…)
- I make this when the weather can’t make up its mind (which is, around here, most of the time). It’s hearty, it’s homey, and my family basically hovers around the stove like moths to a porch light.
- My crew goes wild for it because it’s got everything: smoky meat, sweet corn, and a little tang. I used to get annoyed by the number of steps—but now I batch it and freeze half. (If I can wrestle my ladle back from my brother, that is.)
- Also, it’s one of those magical recipes where you can clean out your fridge and nobody’s the wiser. I mean, half the time I don’t even use the same veggies twice! Don’t tell my mother-in-law.
Here’s What You’ll Need (Substitutions Are Just Part of Life)
- 2 cups shredded chicken (I use rotisserie if I’m feeling lazy or leftover grilled chicken if it’s BBQ night—I swear it gives it a smoky kick)
- 1 cup pulled pork (My uncle always insists on hickory smoked, but honestly, whatever’s on sale)
- 4 cups chicken broth (Homemade is great, but carton stuff works fine—sometimes I even top it up with water if I run short)
- 1 can diced tomatoes (14 oz) (fresh is lovely, canned is fine, tomato paste in a pinch—I’ve done it all)
- 1 cup lima beans (Frozen, canned, or if you forget them like I sometimes do, don’t sweat it)
- 1 1/2 cups corn kernels (Fresh off the cob in summer, frozen the rest of the year. Canned works too—just rinse it!)
- 1 medium yellow onion, chopped
- 2 medium potatoes, diced (Red potatoes hold up well, but honestly, whatever potato you grab is fine)
- 2 tbsp brown sugar (Optional, but I love the depth it adds)
- 1/4 cup ketchup (Or a little BBQ sauce if you want to walk on the wild side)
- 1 tbsp Worcestershire sauce (I always spell this wrong, thank goodness for autocorrect)
- Salt and black pepper, to taste
- Dash of hot sauce (I skip this when cooking for kiddos, but sneak it in for us grown-ups)
How I Actually Make It (No Pretending Here)
- Grab your biggest pot (I use my battered Dutch oven—it’s older than I am) and put it over medium heat. Drizzle in a little oil if you want, but with all this meat, sometimes I don’t bother.
- Toss in the chopped onion and potatoes. Let ‘em sweat for about 5 minutes—don’t worry if the onions get a little brown; that’s flavor, baby.
- Add the chicken and pork. Stir it around, then add the broth, tomatoes (juice and all), lima beans, and corn. Give it a good stir—this is where I usually sneak a taste of the broth.
- Stir in the brown sugar, ketchup, Worcestershire, a pinch of salt and black pepper, and the hot sauce. If your pot looks a little crowded, just tell yourself it’s rustic (that’s what I do).
- Bring it to a gentle boil, then turn the heat way down and let it simmer uncovered for at least 45 minutes. Sometimes I go longer—up to two hours (if I remember)—the stew gets thicker the longer you wait. Stir now and then so it doesn’t stick. Trust me, burnt stew is a heartbreak I don’t wish on anybody.
- If it looks too thick, splash in a little water. If too thin, let it bubble a bit more. Don’t fuss too much—it’s forgiving.
- Taste and adjust. More salt? More hot sauce? Maybe a shot of vinegar? Go for it. This is your stew now.
- Serve hot, with cornbread if you’re feeling traditional. Or saltines. Or just a big ol’ spoon.
Notes That Come From My Kitchen Fails (and Wins)
- If you use BBQ sauce instead of ketchup, watch the salt—BBQ sauce is sneaky like that.
- Once, I forgot to add the potatoes until halfway through, and honestly, they still cooked fine. Just chop ’em small-ish.
- If you’re making this for a crowd, double it! But taste as you go, or it might end up way too sweet (ask me how I know).
Variations I’ve Actually Tried (and One I Regret)
- Turkey instead of chicken? Works great, especially after Thanksgiving. Ham? Eh, a bit too salty for my taste, but maybe you’ll like it.
- Vegetarian version: swap out meat for heaps of mushrooms and smoked paprika. Not the same, but really tasty—especially with a splash of liquid smoke (I got this idea from Serious Eats).
- I once tried adding okra. Not my finest hour. It got a little slimy, but if you love okra, go ahead and prove me wrong!
What If You Don’t Have All The Fancy Tools?
You really just need a big pot. My old Dutch oven does the trick, but honestly, any deep soup pot works. Once, when mine was in the dishwasher (don’t judge), I made this in a slow cooker—just tossed everything in and let it go for six hours. Not the same texture, but totally worked. If all else fails, I reckon a stockpot will do you right.
Storing Leftovers (If You Even Have Any)
Technically, this keeps in the fridge for up to 4 days in an airtight container. But, honestly? In my house, it never lasts more than a day! If you’re more disciplined than we are, you can freeze it for a month (probably longer, but mine’s always gone by then). I usually freeze it in single servings so I can sneak a bowl for lunch at work.
How We Like to Eat It (And Family Traditions)
Cornbread on the side is how my folks do it, but I’ve been known to just plop a big dollop of sour cream on top. Sometimes, if I’m feeling fancy, I’ll scatter a handful of chopped scallions over the bowl. And, don’t laugh, but my sister swears by crumbling up those cheddar crackers—like the ones from the orange box—on top. Hey, whatever works, right?
Pro Tips I Learned the Hard Way
- I once tried rushing the simmering step and regretted it—stew tasted flat, and the potatoes were still a bit crunchy. Let it go low and slow. Trust me.
- Actually, I find it works better if you let the stew cool a bit before serving. The flavors kinda settle in together. Next day? Even better (if you can wait that long).
- If you forget to drain your canned beans, don’t panic. Your stew will just be a little thicker—could be worse.
People Always Ask Me These Questions (Yes, Even the Weird Ones)
- Can I make Brunswick Stew in a slow cooker? Oh, definitely—just dump everything in and cook on low for about 6 hours (or, I guess, on high for 3-4 if you’re in a rush). The texture’s a bit softer, but it’s still tasty.
- What if I don’t eat pork? No biggie—double up on chicken, or toss in some smoked turkey. Or, if you’re feeling adventurous, check out this vegetarian version I tried once. Not bad at all.
- Do I have to use lima beans? Nah. I skip them sometimes when I can’t find ‘em, or swap in butter beans, or even peas (don’t tell the purists).
- Can I freeze this? Absolutely! Just let it cool first and portion it out. Thaws out pretty well—maybe a tad thicker, but add a splash of broth.
- Why’s mine not thickening? Keep simmering! Or mash a few potatoes against the side of the pot to help it along.
And if you want to dive deeper into stew science, check out The Kitchn’s guide to stew basics—I’ve picked up a lot of good tricks there.
So, there you go—my take on Brunswick Stew. I hope you have as much fun making it (and tweaking it) as I do. If it turns out weird, just blame it on the weather. That’s what I do!
