Brunswick Stew (with brisket and pulled pork)

February 4, 2017

Brunswick Stew is the stew you never knew you needed in your life. It’s like the ultimate comfort food (BBQ) meets the other ultimate comfort food (stew) and has a comfort food baby: BBQ Stew.

Easy Brunswick Stew Recipe

I feel like Brunswick stew is the most common sense solution for any leftover BBQ  you’ve got sitting around after a weekend of smoking. In fact, the origins of Brunswick stew are shrouded in mystery, but I can just imagine some pitmaster having a crummy day of sales in his restaurant and contemplating what he can possibly do with all of his smoked meat leftovers. This stew is no frills, no fuss, a little of this, a little of that, and loads of comforting smoky BBQ flavor. Hunters have been heating up by bowls of this stew forever too!

How To Make Brunswick Stew

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Here’s the deal. If you don’t have a fridge teeming with 3 different kinds of smoked meat leftover, don’t stress yourself out about it! You can still make a killer Brunswick stew by substituting any of the smoked meats in the recipe as follows: No smoked brisket? Sub in either stew meat (and increase the cooking time to 3 hours) or ground beef. No pulled pork? Use ground pork or cubed pork loin chops. No grilled chicken thighs? Just cook some up in the pan before you stir in the onions, celery, and peppers.

This Brunswick stew was made for customization and substitutions. It’s all about making awesome stew with what you’ve got on hand. Some people swear by throwing some frozen lima beans in the mix (my husband would have boycotted if I’d have even tried it, his hatred for lima beans traces back to some form of childhood trauma). Other people like to mix in some diced potatoes (that one I could get behind, but I was out of potatoes). Basically, this is a simple recipe. Adapt away, just remember to add in lots and lots of meat.

Brunswick Soup (And other soups)

ALSO- Today is National Soup Day!! Woooooo! I’ve teamed up with a crew of fellow bloggers who are working together to celebrate national food holidays all year long. It’s like a party each month with an awesome food theme (my favorite kind of party is a food party!) Go check out some of these awesome recipes from the Celebrating Food Bloggers!

13 New Soup Recipes!

Turkey Meatball Pho Foodie with Family
Slow Cooker Chili With Dried Pinto Beans and Sausage 365 Days of Slow Cooking
Chicken Pot Pie Soup Creations by Kara
Italian Spinach and Orzo Soup Real Mom Kitchen
Vegan Cheeseburger Soup Namely Marly
Creamy Tortellini and Sausage Soup Baking with Blondie
Broccoli Cheese Soup Yellow Bliss Road
Curried Chicken Noodle Soup Life Made Simple
Bacon Clam Chowder The Baker Upstairs
Loaded Baked Potato Soup Ashlee Marie
Cheesy Lasagna Soup Gather for Bread
Instant Pot Skinny Beef Soup Sweet C’s

All of my soup recipes:

Brisket Chili
Smokin’ Hot Chili
Smoke Roasted Tomato Soup with Basil Cream

Some more soup recipes from my favorite bloggers:

Smoked Short Rib Beef Stew Vindulge
White Cheddar Poblano Soup The Stay At Home Chef
Slow Cooker Enchilada Soup The Recipe Critic
Turkey and Wild Rice Soup Ashlee Marie
Arizona Chicken and Corn Chowder Yellow Bliss Road
Easy Mac and Cheese Chili Baking with Blondie
Salmon Chowder Creations by Kara

Brunswick Stew Recipe

5 from 1 vote
Brunswick Stew (AKA BBQ Stew)
Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
 
Course: Main Dish
Cuisine: Barbecue, Comfort Food
Servings: 8 people
Ingredients
  • 1 Tablespoon olive oil
  • 1 medium yellow onion chopped
  • 1 red bell pepper diced
  • 2 stalks celery chopped
  • 2 cloves garlic finely minced
  • 1 pound grilled chicken thighs diced
  • 1/2 pound smoked pulled pork
  • 1/2 pound smoked brisket chopped
  • 6 cups chicken stock
  • 3 14.5 oz cans diced tomatoes with liquid
  • 1 1/2 cups frozen corn
  • 1 cup ketchup
  • 1/2 cup BBQ sauce
  • 1 teaspoon Worcestershire sauce
  • salt and pepper to taste
  • hot sauce to taste
Instructions
  1. In a large Dutch oven, heat your olive oil over medium heat. Saute the onions, bell pepper, and celery until soft (about 10 minutes). Stir in the garlic and cook another 3-4 minutes.
  2. Slowly stir in the chicken thighs, brisket, and pulled pork. Pour in the chicken stock, canned tomatoes, corn, ketchup, BBQ sauce, Worcestershire sauce, salt, pepper, and hot sauce.
  3. Bring the stew to a boil and reduce the heat to a simmer. Place a lid on the pot and simmer, stirring occasionally, for 45 minutes or until thickened to desired consistency.
  4. Serve warm with crusty bread.
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