My husband and I fell in love with Brunswick stew while living in North Carolina. Now that we live in Tennessee, we wanted to be able to have it without making a several hour trip to North Carolina. I have already perfected making NC style barbecue in the crock pot, so I decided this time I would take the leftovers and figure out how to make Brunswick stew. Here is the recipe I came up with:
Makes eight hardy servings.
4 cups NC style BBQ pork (see recipe) OR 2 lbs pork loin
2 bone-in chicken breasts
1 pint chicken broth
1 cup water
1 1/2 cups NC style BBQ sauce (see recipe)
1/4 cup Worcestershire sauce
1 cup Carolina Treet BBQ sauce
1 28 ounce can crushed tomatoes
1 teaspoon red chili pepper flakes
4 medium potatoes, peeled and diced
1 can of green beans, drained
1 16 ounce bag baby lima beans
1 16 ounce bag frozen vegetable Gumbo mix (okra, corn, onion, red pepper)
cracked black pepper – to taste
Combine first eight ingredients in a six quart crock pot and cook on high for a minimum of 2 hours (may cook all day while at work). Remove chicken breasts and shred meat off bone. Discard skin and bones, then return shredded chicken to crock pot (if starting with pork loin, also take time to shred it as well at this point). Add diced potatoes and cook for 1 more hour. Add remaining ingredients and cook for 30 minutes more. You can cook this for longer, but I recommend not letting the potatoes and vegetables cook too long – otherwise they will get mushy.
The origin of Brunswick stew is highly debated – some say Virginia and some say Georgia. This may not be the Brunswick stew you are used to, but it is very good and very easy. You will definitely say it is some “Southern Love in Your Tummy!” Ya’ll come back for more recipes from a good ol’ southern girl.
Check out all of Monica Kennedy’s great recipes in her series:
Feel free to share this recipe for free, but please do give me credit.