Tangy Brunswick Stew
Brunswick Stew is an old traditional stew that is up for debate on where it originated. Brunswick, VA and Brunswick, GA both claim to be the birthplace. If you drive through both towns they each have plaques commemorating the stew. We happen to drive through Brunswick, VA and Brunswick, GA every time we visit my in laws on Saint Simon’s Island and chuckle to ourselves as we see both displays of town pride.
Traditionally it was made using wild game. Whatever you could scrounge up was mixed with vegetables and allowed to simmer for long periods to tenderize the meat and become thick. Different parts of the country vary on how they make it. Some places use chicken or beef, others pulled pork. I prefer to make this after we’ve made pulled pork. It’s a great way to use all the leftovers. You can add potatoes or okra, I prefer the simplicity of corn and baby lima beans. Tomatoes are a must and very traditional. I love the use of vinegar to make it tangy and complex. We love Eastern North Carolina style BBQ so the tang really suites our taste buds. This is a very easy stew to bring together, with minimal chopping. If you lack pulled pork, then a couple of chicken breasts could be put in instead and shredded with a fork just before serving. But don’t tell anyone in Georgia I said that.
My recipe for Crock Pot Pulled Pork works great in this recipe. Be sure to check it out if you don’t want to spend the time smoking a pork butt. Any pulled pork from a restaurant would work too.
Tangy Brunswick Stew
Ingredients
- 4 tbsp unsalted butter
- 1 yellow onion diced
- 3 cloves garlic minced
- 1 15 oz can fire roasted diced tomatoes
- 4 c chicken stock
- 3/4 C sweet BBQ sauce (I like Sweet Baby Rays)
- 1/2 C apple cider vinegar
- 1/4 C white distilled vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp liquid smoke
- 1½-2 lbs pulled pork or chicken breasts
- 2 C frozen baby lima beans
- 2 C forzen corn kernels
- 1 tsp kosher salt
- 1/2 tsp black pepper
Instructions
- Heat a large stock pot or dutch oven over medium heat.
- Add the butter and allow it to melt.
- Toss in the onion and cook until just softened. About 4 minutes. Add in the garlic. Cook 30 seconds.
- Put in the BBQ sauce, both vinegars, tomatoes and their juices, Worcestershire sauce, liquid smoke, pulled pork, corn kernels, baby lima beans, pulled pork, salt, pepper, and chicken stock.
- Bring it up to a boil.
- Reduce the heat to medium low and allow to simmer, covered for 1 1/2 hours.
