Brunswick Stew

Brunswick Stew is a deeply American one-pot dish with roots in Virginia and Georgia, both of which claim its origin. Originally made with squirrel or rabbit, today it is a thrifty, smoky potluck staple built around pulled pork or chicken, sweet corn, butter beans, and tomatoes. It is the official side dish of the Southern barbecue plate.

Serves: 10

Ingredients

• 700g (1½ lb) smoked pulled pork, shredded (or leftover brisket)
• 700g (1½ lb) boneless chicken thighs, poached and shredded
• 2 cans (800g / 28 oz total) crushed tomatoes
• 300g (10 oz) frozen baby butter beans (lima beans)
• 300g (10 oz) frozen corn kernels
• 200g (7 oz) frozen okra, sliced
• 1 large onion, finely diced
• 4 cloves garlic, minced
• 2 tbsp (30ml) cider vinegar
• 2 tbsp (30ml) Worcestershire sauce
• 1 tbsp (15ml) hot sauce
• 1 tsp smoked paprika
• 500ml (2 cups) chicken stock
• Salt and black pepper to taste
• 2 tbsp (30ml) neutral oil

Instructions

1. Heat oil in a large heavy pot over medium heat. Sauté onion for 8–10 minutes until soft and golden. Add garlic and cook a further 1 minute.
2. Add crushed tomatoes, chicken stock, Worcestershire, vinegar, hot sauce, and smoked paprika. Stir well and bring to a simmer.
3. Add shredded pork and chicken. Simmer uncovered over low heat for 20 minutes, stirring occasionally.
4. Add butter beans and cook for 15 minutes until tender. Add corn and okra, cook for a further 10 minutes.
5. Season with salt and pepper. The stew should be thick — nearly spreadable. If too thin, simmer uncovered to reduce.
6. Serve with cornbread or white bread.

Cook's Notes: Brunswick Stew is better the next day. It freezes beautifully and is the ideal use for leftover barbecue from a cookout. Some cooks add a tablespoon of brown sugar to balance the acid.