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Pioneer Woman Brunswick Stew

Pioneer Woman Brunswick Stew Recipe 

  • Author: Anabelle McLean
  • Prep Time: 20
  • Cook Time: 120
  • Total Time: 2 hours 20 minutes
  • Yield: 8 1x
  • Category: Main Course
  • Method: Simmering
  • Cuisine: Southern American

Description

Brunswick Stew is a traditional Southern dish that’s believed to have originated in either Virginia or Georgia. It’s made with a mix of meats—typically chicken and pork—along with tomatoes, corn, lima beans, and a flavorful broth. The stew is slow-cooked until the meat is tender and the flavors meld together, resulting in a rich and satisfying meal. This Pioneer Woman version keeps things simple while packing in lots of flavors.

Ingredients

Scale

  • 1 pound boneless, skinless chicken thighs
  • 1 pound turkey pork shoulder, cut into bite-sized pieces
  • 1 tablespoon vegetable oil
  • 1 large onion, chopped
  • 3 cloves garlic, minced
  • 1 can (28 oz) crushed tomatoes
  • 4 cups chicken broth
  • 1 cup barbecue sauce (use your favorite variety)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • 1 1/2 cups frozen corn kernels
  • 1 1/2 cups frozen lima beans
  • 1 1/2 cups diced potatoes (optional)
  • Salt to taste
  • Hot sauce, for serving (optional)

Instructions

  1. Brown the Meat: In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the pork shoulder and chicken thighs, browning the meat on all sides. Cook for about 5-7 minutes, then remove the meat from the pot and set it aside.
  2. Cook the Vegetables: In the same pot, add the chopped onion and garlic. Cook for 3-4 minutes until the onion is softened and translucent.
  3. Add the Liquid and Seasonings: Stir in the crushed tomatoes, chicken broth, barbecue sauce, Worcestershire sauce, brown sugar, smoked paprika, black pepper, and cayenne pepper (if using). Bring the mixture to a simmer.
  4. Return the Meat to the Pot: Add the browned chicken and pork back into the pot, along with any juices. Reduce the heat to low and cover the pot. Let the stew simmer for 1 1/2 to 2 hours, stirring occasionally, until the meat is tender and can be easily shredded.
  5. Shred the Meat: After the meat is tender, remove the chicken thighs and pork from the pot. Use two forks to shred the meat, then return it to the pot.
  6. Add the Vegetables: Stir in the frozen corn, lima beans, and diced potatoes (if using). Continue cooking the stew for another 20-30 minutes until the vegetables are cooked through.
  7. Season and Serve: Taste the stew and adjust the seasoning with salt, pepper, and hot sauce as desired. Ladle the stew into bowls and serve hot.

Did you make this recipe?

Find it online: https://bellesbestbites.com/pioneer-woman-brunswick-stew/