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Why You’ll Love My Recipe
Packed with flavour and nutrition, this classic stew is perfect for a weeknight dinner. It can be made with leftovers from your own fridge or ingredients from the grocery store.
This delicious Brunswick stew is a really excellent way to use up any leftover Instant Pot pulled pork and roast chicken. For even better flavor, you could also sneak in a rotisserie chicken. Make some cornbread muffins with this for the perfect meal!
Karlynn’s Recipe Notes
- Skill Level: This is a very easy recipe.
- Total Time: Making this stew will take approximately 60 minutes from start to finish.
- Variations: Why not whip up your own barbecue sauce to use in the stew? Use leftover chicken from your fridge or buy a rotisserie chicken to make your life easier. Use your own pulled pork or some from the store. Try different varieties of potato, add some carrots, maybe even make your own chicken stock or learn How to Make Crock Pot Bone Broth.
- Tools Needed: For this recipe, you’ll need a Dutch oven or a large pot with a lid, a cutting board, a knife, and a spoon.
What You’ll Need For Ingredients
Meat: Rotisserie chicken works especially well for the chicken portion of this stew, but there are many more options out there. If you’ve got some leftover Poached Chicken or Air Fryer Chicken Thighs, those would work well too. Root Beer Pulled Pork might be fun to try, but any shredded cooked pork you’ve got will work.
Vegetables: We’re keeping this recipe simple with plenty of frozen and canned vegetables. You could even replace the raw potatoes with canned potatoes if you want to, though they tend to get mushy faster.
Butter: While this recipe calls specifically for salted butter, you can use unsalted butter if that’s what you happen to have on hand. Just adjust the saltiness later on.
How To Make Brunswick Stew
This is a brief overview of the recipe. The full list of ingredients and step-by-step instructions are in the recipe card below.
- In a large pot or Dutch oven, melt the butter over medium-high heat. Add the onion and cook until softened. Add garlic and saute for 2-3 minutes.
- Stir in potatoes, corn, and lima beans.
- Add stock, tomatoes, BBQ sauce, and Worcestershire sauce. Mix well. Add brown sugar to taste and then add the rest of your seasonings.
- Bring to a low simmer and reduce the heat. Cover with lid and simmer for 30 minutes.
- Serve with cornbread or biscuits.
Karlynn’s Tips and Tricks for Making Brunswick Stew
Boost the Flavours: Try adding some roasted red pepper along with the fire-roasted tomatoes. They could be dried or canned. If you’ve got some leftover roasted corn, throw that in the stew instead of frozen corn. If you’d like to add some heat, try some roasted hot peppers or your favourite hot sauce. And, as always, feel free to experiment with how much seasoning you put into the stew. Salt, pepper, cayenne, etc. can all be adjusted to your own personal preferences.
Make it Easy: This is already an incredibly simple recipe, but you can make it even simpler for yourself by using premade ingredients. Try using a rotisserie chicken or some precooked pulled pork from the grocery store. Buy some canned potatoes if cutting up raw potatoes feels like too much work. If you haven’t got the energy or time to make biscuits to serve with this, try some storebought naan or a cornmeal muffin mix.
Storage Instructions
Fridge: Once fully cooled, you can store the leftovers in a sealed container in your fridge for up to 4 days.
Freezer: This stew will also freeze well for a few months. Try storing it in individual portions so that you can easily reheat small amounts as needed. Silicone molds with lids work great for this.
There you go, everyone. A quick and easy recipe to use up leftovers on a busy day. Perfect for chilly winter evenings. Try it out and let me know what you think.
Happy Cooking!
Karlynn
Brunswick Stew
Ingredients
- 3 tablespoons salted butter
- 1 cup chopped onion
- 1 tablespoon minced garlic
- 2 cups diced Russet potatoes
- 2 cups frozen corn kernels
- 1 cup frozen baby lima beans
- 3 cups chicken stock
- one 14.5 ounce can fire-roasted diced tomatoes
- 1 cup barbecue sauce
- 1 tablespoon Worcestershire sauce
- 1-2 tablespoons brown sugar, packed
- 1/4 teaspoon cayenne pepper
- salt and pepper to taste
- 2 cups chopped cooked chicken, rotisserie works great
- 3 cups shredded smoked pulled pork
Instructions
- In a large Dutch oven, melt the butter over medium-high heat. Add the chopped onion and cook, stirring frequently, until just softened.
- Add in the garlic and saute until fragrant, around 2-3 minutes.
- Stir in the potatoes, corn and lima beans.
- Add in the chicken stock, tomatoes, BBQ sauce and Worcestershire sauce. Stir, combining well. Add the brown sugar to taste ( the amount will depend on how sweet the BBQ sauce is that you use) then add in the cayenne, salt and pepper.
- Bring to a low simmer and reduce the heat. Place the lid on top and simmer for 30 minutes.
- Stir in the chicken and pork, place the lid back on, then simmer 10 minutes more.
- Serve with cornbread or biscuits.
Notes
- use store-bought pulled pork and rotisserie chicken to make this a super easy dinner!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Wendy says
Or it could be named for New Brunswick Canada
Pattie Glass says
What barbecue sauce do you put in your Brunswick stew?