Melting Pot Brunswick Stew

This remarkable Southern staple has evolved from its humble beginnings as a hunter's meal to becoming one of the most cherished comfort foods across the American South. Our modern interpretation balances accessibility with authenticity, creating a hearty one-pot wonder that delivers complex flavors without requiring a hunting expedition.

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Course: Main Course

Cuisine: American, Southern

Keyword: Brunswick Stew, Southern Food, Comfort Food, One Pot Meal, Hearty Stew

Prep Time: 30

Cook Time: 2

Total Time: 2 30

Servings: people

Calories: 385kcal

Equipment

Dutch Oven or Heavy-Bottomed Pot
Wooden Spoon

Ingredients

For the meat base

1 pound boneless chicken thighs cut into chunks
1 pound lean ground beef
2 tablespoons vegetable oil

For the aromatics

2 large onions diced
1 green bell pepper diced
3 cloves garlic minced

For the vegetable medley

2 cups lima beans fresh or frozen
2 cups corn kernels fresh or frozen
3 cups diced canned tomatoes with juice
1 cup diced potatoes Yukon gold recommended

For the flavorful liquid base

4 cups chicken stock homemade preferred
1 cup barbecue sauce sweet and tangy variety
1/4 cup Worcestershire sauce
2 tablespoons apple cider vinegar

For the seasoning blend

2 tablespoons brown sugar
1 tablespoon smoked paprika
2 teaspoons dried thyme
1 teaspoon cayenne pepper adjust to taste
salt and freshly ground black pepper to taste

Instructions

Heat the vegetable oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Brown the chicken thighs in batches, about 3-4 minutes per side until they develop a golden crust. Remove the chicken and set aside.
In the same pot, add the ground beef, breaking it up with a wooden spoon. Cook until browned, approximately 5-7 minutes. Drain excess fat if needed, but leave about 2 tablespoons in the pot.
Add the diced onions and bell pepper to the pot. Cook for 5-6 minutes until they begin to soften and turn translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
Return the browned chicken to the pot. Add the lima beans, corn, diced tomatoes, and potatoes. Pour in the chicken stock, barbecue sauce, Worcestershire sauce, and apple cider vinegar.
Stir in the brown sugar, smoked paprika, dried thyme, cayenne pepper, salt, and black pepper. Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, stirring occasionally to prevent sticking.
After 1.5 hours, uncover the pot and increase heat slightly to medium-low. Allow the stew to simmer for an additional 30 minutes, or until it reaches your desired thickness. If you prefer a thicker consistency, you can mash some of the potatoes against the side of the pot. Taste and adjust seasonings as needed.

Notes

This stew actually improves with time, making it an excellent make-ahead option. Store cooled stew in airtight containers for up to 4 days in the refrigerator or freeze for up to 3 months.

For a slow cooker version, brown the meats and sauté the aromatics as directed, then transfer everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

For a vegetarian version, substitute the meats with 2 cups of mixed mushrooms and 2 cups of jackfruit for texture. Use vegetable stock instead of chicken stock and add 1 tablespoon of smoked salt to achieve depth of flavor.

Nutrition

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