Brunswick stew

Votes: 1

Time: 2 hours 10 minutes
Complexity: easily
Servings: 8

Brunswick stew is a traditional dish of the American South. Originally considered a hunting dish and prepared primarily with game, it is now an integral part of Southern barbecue and is often made with chicken or, as in this recipe, smoked pork. Brunswick stew is similar to vegetable soup, but much thicker. It always includes tomatoes, corn, lima beans, onions, garlic, and other herbs. Everything is combined in one pot and simmered for an hour and a half to allow the flavors to meld. The stew is very aromatic and warming. Serve it with cornbread and enjoy.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

0.7 kg chopped cowboy (pulled) smoked pork
55 g butter
3 cloves garlic, crushed
1 large Vidalia onion, finely chopped
1 can (425 g) of canned baked tomatoes (with juices)
4 cups homemade chicken broth
1.5 cups barbecue sauce
2 tablespoons Worcestershire sauce
1 tbsp light brown sugar
1/4 tsp cayenne pepper
220 g frozen corn kernels
220 g frozen small lima beans
A pinch of salt and black pepper
Hot sauce, for serving
Cornbread or saltine crackers, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: pork, corn, lima beans, tomatoes, Vidalia onion, barbecue sauce, ground cayenne pepper

Cooking the dish according to the recipe:

In a large Dutch oven, melt the butter over medium-high heat. Once melted and foaming, add the garlic and onion and cook until softened, about 4 minutes. Add the tomatoes, chicken broth, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, smoked pork, lima beans, corn, and a generous pinch of salt and black pepper. Bring the stew to a boil, reduce heat, and simmer, stirring occasionally, until tender, about 1.5 hours.
Serve with hot sauce, cornbread or saltine crackers.

Categories:

recipe / Picnic / Summer dishes / Soups / Thick soups and stews / American cuisine / Jamie Deen