Brunswick Stew

A thick, flavorful, and hearty one-pot stew with vegetables and meat on a chicken broth and BBQ-base sauce seasoned with Creole seasoning for a deeper complex flavor that melds beautifully. A must-have dish on colder days!

Course Main

Cuisine Southern

Prep Time 10

Cook Time 40

Total Time 50

Servings

Calories 685kcal

Author Imma

Ingredients

4 tablespoons (56g) butter
1 medium onion, diced
2-3 teaspoons (10-15g) garlic, minced
1 teaspoon (1g) thyme, minced
1 14-ounce can diced tomatoes
1 tablespoon (16g) tomato paste
1 teaspoon (4g) Creole seasoning (adjust to taste)
1 tablespoons (17g) Worcestershire sauce
2 cups (500ml) chicken broth
½-¾ cup (142.5g-213.75g) BBQ sauce
Salt and pepper to taste
½ teaspoon (1g) cayenne pepper (or more to adjust to taste)
1 pound (453.59g) cooked pulled pork
1 pound (453.59g) cooked chicken (or turkey)
1½ cups (247.5g) frozen corn
1½ cups (265.5g) frozen lima beans

Instructions

Heat butter or oil in a large pot over medium heat. Then add onions, garlic, and thyme, and saute for 3-4 minutes until the onions wilt.
Add tomatoes, tomato paste, Creole seasoning, and Worcestershire sauce. Continue cooking for another 3 minutes.
Pour in chicken broth and BBQ sauce—season with salt and cayenne pepper. Then bring to a boil and let it simmer for 7-10 minutes.
Throw in chopped cooked chicken and pork, and cook for about 15 minutes.
Finally, add the corn and lima beans, and continue cooking until 7-10 minutes or to desired consistency. Adjust seasonings and thickness of stew with broth.
Serve warm.

Notes

You can make a big batch in a pot and store whatever is left in a freezer bag. It'll last three days in the fridge and two months in the freezer.
You can use either pork, turkey, or chicken—your call.
You may substitute Worcestershire sauce with oyster sauce, fish sauce, or soy sauce, but don't go overboard.
Please remember that nutritional information is a rough estimate and can vary significantly based on the products used.

Nutrition