Brunswick Stew Recipe

Ingredients

2 tablespoons unsalted butter – for a rich, velvety base

1 small yellow onion, finely diced (about 1 cup) – adds natural sweetness and depth

3 cloves garlic, minced – for aromatic flavor

1 (32-ounce) carton low-sodium chicken broth (4 cups) – provides a savory foundation

1 pound Yukon gold potatoes, peeled and diced (about 3 cups) – creamy and hearty

1 (14.5-ounce) can diced tomatoes, with juices – adds brightness and tang

1 cup frozen lima beans – classic Southern touch, earthy and buttery

1 cup frozen corn kernels – for sweetness and texture

1 pound shredded pulled pork (about 2 cups) – tender and smoky protein

1/4 cup tomato-based barbecue sauce, plus more as needed – gives the stew bold, tangy richness

1 tablespoon apple cider vinegar – balances flavors with subtle acidity

1 tablespoon smoked paprika – infuses a warm, smoky note

1 tablespoon Worcestershire sauce – for umami depth

1 teaspoon kosher salt, plus more to taste – enhances all flavors

1/2 teaspoon freshly ground black pepper, plus more as needed – gentle spice and warmth

Light brown sugar (optional) – to mellow acidity and round out flavors

Step 1: Sauté the Aromatics

Melt the butter in a Dutch oven over medium heat.

Add the diced onion and cook until soft and translucent, about 3 minutes.

Stir in the garlic and cook for 1 minute more, just until fragrant.

Step 2: Build the Stew Base

Pour in the chicken broth, then add the potatoes, canned tomatoes with their juices, lima beans, and corn.

Increase the heat to medium-high and bring to a gentle boil.

Step 3: Simmer the Vegetables

Reduce the heat to low, cover, and let the stew simmer for about 10 minutes, or until the potatoes are fork-tender.

Step 4: Add the Meat and Seasonings

Stir in the pulled pork, barbecue sauce, apple cider vinegar, smoked paprika, Worcestershire sauce, salt, and pepper.

Return the stew to a gentle simmer and cook uncovered for 10 minutes, letting the flavors blend and the broth thicken slightly.

Step 5: Adjust and Serve

Taste and adjust as needed—add brown sugar to mellow acidity, more barbecue sauce for tang and depth, or extra salt and pepper to sharpen the flavor.

Serve hot with bread, cornbread, or biscuits on the side.