Brunswick Stew

Brunswick Stew

This hearty stew is a southern classic. This is fairly simple to prepare and is always a crowd pleaser with enough to save or send home with guests. The origins of Brunswick stew are highly debated as to whether or not it originated in Brunswick, Georgia or Brunswick County Virginia. While the origin may not be 100% known, Brunswick Stew is a lot like gumbo. There are a million recipes and all of them are correct. Feel free to experiment with this recipe and make it your own by swapping out vegetables and meats.

1 5-6 pound pork butt smoked and pulled
4-6 slices thick cut bacon
½ stick salted butter
2 large onions (3 medium onions)
4 cloves garlic
1 15ounce can tomato sauce
½ cup Memphis style BBQ sauce
¼ cup Carolina Treet (mustard based BBQ sauce)
1 tablespoon Tennessee Rebel Rub
3 15ounce cans fire roasted tomatoes
3 32ounce cartons chicken broth
¼ teaspoon cayenne pepper
3 tablespoons Worcestershire sauce
2 tablespoons Crystal hot sauce (or desired brand)
1 tablespoon salt (or to taste)
2-3 tablespoons ground black pepper (or to taste)
1 16ounce bag frozen okra
1 16ounce bag frozen lima beans
2 16ounce bags frozen yellow corn
1-1  ½ pounds red potatoes peeled and diced

1.     Shred meat and set aside until ready to use.
2.     In a large cast iron Dutch oven or stock pot fry bacon until crispy. Set bacon aside to cool and retain bacon grease. Crumble bacon. Add ½ stick of butter to bacon grease and stir continually until melted. Scrape the bottom of the pot to break any brown bits free.
3.     Dice onions and add to butter mixture along with garlic, salt, pepper, and cayenne. Sautee for 4-5 minutes or until onions are wilted and starting to turn translucent.
4.     Add tomato sauce, and both types of BBQ sauce and mix thoroughly or until bubbly.
5.     Add 3 cans of tomatoes, Worcestershire sauce, and hot sauce and mix thoroughly.
6.     Add 3 cartons of chicken broth and mix thoroughly until simmering.
7.     Add lima beans and corn and return to a simmer. Simmer for about 10-15 minutes or until everything is well incorporated.
8.     Add pulled pork and bacon a little at a time as to maintain a simmer until all pork is added. At this point if there is not enough liquid more broth or water may be added. The stew should be thick but able to simmer without burning. Simmer covered for about 2 hours or more stirring occasionally scraping the bottom to avoid anything from sticking.
9.      Add okra and potatoes and return to a simmer and simmer for 1-1 ½ hours or until potatoes are fork tender and okra is no longer bright green.

10.  Serve in large soup bowls with hot buttermilk cornbread.

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