I’ve spent years perfecting my Brunswick Stew recipe, blending smoky ham hocks, tender chicken, and pork shoulder with fresh vegetables for a truly satisfying dish. The balance of sweetness from the corn and tang from the tomatoes makes it a standout, while the slow simmer brings out layers of flavor. There’s a secret step I always take that elevates it even further—curious to know what it is?
Recipe
Few dishes capture the heart of Southern comfort food like a steaming bowl of Brunswick stew. This isn’t just any stew—it’s a rich, smoky, soul-warming masterpiece that’s been perfected over generations.
Picture tender pulled pork and chicken mingling with sweet corn, creamy butterbeans, and tangy tomatoes, all simmered in a broth that’s equal parts savory and slightly sweet.
The secret? A splash of vinegar and a hint of heat from cayenne pepper, giving it that signature kick. Whether you’re serving it at a backyard barbecue or cozying up on a chilly evening, this recipe is guaranteed to become a staple.
Trust me, once you taste it, you’ll understand why it’s stood the test of time. Let’s get cooking!
Ingredients
Brunswick stew is a hearty, comforting dish that’s deeply rooted in Southern tradition. The key to its rich flavor lies in the quality and balance of its ingredients. Here’s what you’ll need to create this classic stew, along with some insider tips to make it shine:
- Chicken: Use bone-in, skin-on chicken thighs for maximum flavor. The bones add depth to the broth, and the skin keeps the meat tender while cooking. Rotisserie chicken is a great shortcut if you’re short on time.
- Pork: Pork shoulder or smoked ham hocks are ideal. The smokiness from ham hocks is non-negotiable for that authentic Brunswick stew flavor.
- Tomatoes: Crushed tomatoes or tomato puree form the base. Avoid tomato paste—it’s too concentrated for this stew’s texture.
- Vegetables: Fresh or frozen corn, lima beans, and diced potatoes are essential. Frozen veggies work just as well as fresh and are a time-saver.
- Onions and Garlic: These aromatics are the foundation of flavor. Don’t skimp—they’re a must!
- Broth: Chicken broth or stock is best, but vegetable broth works in a pinch. Homemade broth elevates the dish, but store-bought is fine.
- Worcestershire Sauce: This adds a tangy umami kick. Don’t substitute—it’s a game-changer.
- Hot Sauce: For a touch of heat. Use your favorite brand or skip it if you’re sensitive to spice.
- Bay Leaves: Adds a subtle, earthy note. Remove them before serving—they’re not edible but essential for flavor.
- Salt and Pepper: Season generously throughout cooking. Taste as you go to avoid under-seasoning.
Pro Tip: Leftover barbecue pork or chicken can be a fantastic addition, infusing smoky, grill-kissed flavors into the stew.
Don’t forget to garnish with fresh parsley or green onions for a pop of color and freshness!
How to Make the Best Classic Brunswick Stew Recipe
- Season generously. Add bay leaves, salt, pepper, and any other spices you like. Taste as you go and adjust seasoning to your preference.
- Simmer low and slow. Cook the stew uncovered on low heat for 1-2 hours, stirring occasionally. This allows flavors to meld and the meat to become tender.
Watch out for too much boiling—it can make the stew watery.
- Shred the meat. Once the chicken and pork are tender, remove them, shred with forks, and return to the pot. This guarantees every bite is packed with flavor and texture.
- Finish with Worcestershire sauce. Stir in a splash or two for a tangy, umami kick. Taste and adjust seasoning if needed.
- Serve and enjoy! Ladle the stew into bowls and garnish with fresh parsley or a dollop of sour cream if desired.
Pro tip: let it sit for 10 minutes before serving—it tastes even better as the flavors settle.
Nutrition
Brunswick stew is a hearty dish packed with flavor and essential nutrients. Here’s the nutritional breakdown per serving:
| Calories | Protein (g) | Fat (g) | Carbs (g) | Fiber (g) | Sugar (g) |
|---|---|---|---|---|---|
| 320 | 22 | 12 | 30 | 4 | 8 |
Chef Tips
When preparing Brunswick stew, I always make sure to use a heavy-bottomed pot to prevent burning and guarantee even cooking. I simmer it low and slow to meld flavors perfectly.
Taste as you go, adjusting seasoning gradually. Don’t rush the thickening—let it reduce naturally.
Finally, I shred the meat finely for the best texture. Resting the stew before serving enhances its richness. Enjoy every bite!
