Recipe for Brunswick Stew

4.15 from 7 votes

Brunswick Stew is a thick, hearty southern Classic jam-packed with smokey meat, barbecue, and plenty of veggies.

Prep Time5

Cook Time55

Total Time1

Course: Main

Cuisine: American, Southern

Servings: servings

Calories: 424kcal

Melt butter in a large dutch oven over medium heat.
Add garlic and sauté until fragrant.
Dump in Onions and Potatoes, stir to be sure they're fully covered in garlic butter, and sauté until onions begin turning translucent.
Pour in kosher salt, black pepper, and cayenne to cover the veggies fully.
Add tomato sauce and fire-roasted tomatoes and stir.
Pour in the brown sugar, stirring to incorporate thoroughly.
Next comes the frozen lima beans, corn, and okra. Stir to combine and simmer for about 25 minutes until veggies have softened.
Stir in the Worcestershire and BBQ Sauce, cover, and simmer for 30 minutes.
Add the Shredded Chicken and Pulled Pork, stir to combine, cover, and simmer until ready to serve.

For the chicken, I made shredded chicken in the Instant Pot. I used fresh chicken breasts. However, frozen will work fine as well. Pour chicken stock/broth into the instant pot and place the breasts in the pool. The breasts don't need to be covered by the broth; fill it to cover about half the breasts. Fresh chicken, set the Instant Pot to pressure cook, high, for 12 minutes with a natural release for 10 minutes. Then, do a manual release and shred the chicken. For frozen chicken breast, set the Instant Pot to pressure cook, high, for 15 minutes with a 10-minute natural release. Then again, manual release and shred.

I recommend just using whatever your favorite sauce is for the BBQ sauce. However, if you don't have a favorite, I highly recommend Rufus Teague Touch O' Heat or Head Country Hot and Spicy.