Chef’s Brunswick Stew

Chef’s Brunswick Stew is a hearty, flavorful dish that embodies Southern comfort food at its best. This stew is a rich combination of tender meats—traditionally a mix of chicken, pork, and sometimes beef—slow-cooked with an assortment of vegetables like lima beans, corn, and tomatoes. The addition of smoky barbecue sauce and a touch of hot sauce infuses the stew with a deep, satisfying flavor that warms you from the inside out. Perfect for chilly days or any time you crave a taste of the South, this Brunswick Stew is a delicious and filling meal that’s sure to become a family favorite.

Ingredients

• 1 pound boneless, skinless chicken thighs
• 1 pound boneless pork shoulder, cut into chunks
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 4 cups chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (15-ounce) can diced tomatoes
• 1 cup barbecue sauce
• 1 tablespoon Worcestershire sauce
• 1 teaspoon hot sauce (optional)
• 2 cups frozen lima beans
• 2 cups frozen corn
• 1 large potato, peeled and diced
• 1 bell pepper, finely chopped
• 1/2 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper, to taste
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Prepare the meats: In a large Dutch oven or heavy-bottomed pot, heat a bit of oil over medium-high heat. Season the chicken thighs and pork shoulder with salt and pepper. Brown the meats in batches until they develop a nice color, then remove them from the pot and set aside.
2. Cook the aromatics: In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Combine ingredients: Return the browned meats to the pot. Add the chicken broth, crushed tomatoes, diced tomatoes, barbecue sauce, Worcestershire sauce, and hot sauce (if using). Stir well to combine.
4. Simmer: Add the frozen lima beans, frozen corn, diced potato, chopped bell pepper, smoked paprika, dried thyme, and bay leaf to the pot. Bring the stew to a boil, then reduce the heat to low and let it simmer gently for about 1.5 to 2 hours, or until the meats are tender and the flavors have melded together. Stir occasionally to prevent sticking.
5. Shred the meats: Once the meats are tender, remove the chicken thighs and pork shoulder pieces from the pot. Shred the meat using two forks, then return it to the pot. Discard any large pieces of fat or gristle.
6. Season and finish: Taste the stew and adjust the seasoning with additional salt and pepper if needed. Remove the bay leaf.
7. Serve: Ladle the Brunswick Stew into bowls and garnish with chopped fresh parsley. Serve hot with cornbread or crusty bread on the side.

Enjoy your Chef’s Brunswick Stew as a comforting and hearty meal that brings the flavors of the South to your table, perfect for feeding a crowd or savoring as leftovers.