Brunswick Stew, Georgia Style

Sometimes the universe aligns and this Brunswick Stew came about as a result! My sister, who lived for years in Georgia, came to visit, I had leftover pork shoulder (Momofuku’s Bo Ssam, to be exact – that was a big roast!) and I had just come across the “original” Brunswick stew on a blog, His Blessed Kid.

Brunswick Stew, Georgia Style
Brunswick Stew, Georgia Style

How could I not make it? As a matter of fact, I couldn’t help but obsess over Brunswick Stew after reading Mary’s amusing and informative post. She pulled her recipe from another blog, The Official Guide to the Golden Isles. I did the same, but paid close attention to Mary’s notes and the comments on her site.

I’ve made a few changes and tweaks, but this recipe is great example of a Georgia Brunswick Stew. My adaptations make this a little less “barbecue saucy” than some and the liquid smoke makes up for meat that’s not smoked. It got the thumbs up from my sis. Something like, “This is the best Brunswick Stew I’ve ever had…” That’s good enough for me!

Brunswick Stew, Georgia Style
Brunswick Stew, Georgia Style

Brunswick stew takes a bit of slow, mostly hands off time…and tastes every bit of the love that goes into it! It’s also versatile. Today I used all pork instead of a mix of meats (you can use chicken, pork, beef, game, etc.) because that was what I had on hand. I also added in the veggies in the proportions we like. I was a bit afraid of the creamed corn but forged ahead…it was the right call!

Since this recipe is primarily made from leftover meat (unless you cook it just for this recipe) be sure to set aside the juices from cooking process, defat, and use them in this stew. I think that’s part of what makes this Brunswick Stew a great one.

Don’t be tempted to half the recipe (I did and was sorry I’d done so!) You’re gonna be just wild about it and appetites seem to increase in proportion to the amount available with this dish! It’s even better the next day, but a bit thicker as it tightens up, as you can see in te photos. Serve with corn bread on the side or to crumble in.

Brunswick Stew, Georgia Style
Brunswick Stew, Georgia Style

Brunswick Stew

  • Servings: 10 - 12
  • Difficulty: easy
  • Print

In this recipe, you’ll first make the sauce, then the stew, and add the sauce to the stew at the end.

Sauce:

  • 4 tablespoons butter
  • 1 3/4 cups ketchup (I used Heinz)
  • 1/4 cup yellow ballpark mustard (I used French’s)
  • 1/4 cup apple cider vinegar
  • 1 teaspoons minced garlic
  • 1 teaspoon coarsely ground black pepper
  • 1/2 teaspoon red pepper flakes
  • 2 tablespoons liquid smoke
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Tabasco
  • 1 teaspoon fresh lemon juice
  • 1/4 cup dark brown sugar

Melt butter, mix in ketchup and mustard. Add the rest of ingredients and whisk until smooth. Bring to a simmer and simmer (without bringing to a boil) very gently for about 10 minutes, stirring often. Sauce should be thick. Set aside.

Stew:

  • 4 tablespoons butter
  • 3 cups or about 3 medium-sized diced red or Yukon potatoes (about 3/8th inch, skins left on)
  • 2 medium onions, diced
  • 2  14½ ounce cans of chicken broth or equivalent
  • About 1 3/4 to 2 pounds preferred meat or a mix, smoked, baked or roasted, in chunks or shreds, along with any defatted juices from the cooking process.
  • 2  29 ounce cans whole tomatoes, and the juice from just one of the cans (tomatoes should be broken up)
  • 1 16 ounce can of baby lima beans, rinsed and drained
  • 1  14½ ounce can creamed corn
  • 1 14½ can corn, rinsed and drained
  • 1 8½ ounce can early peas, rinsed and drained
  • 2 tablespoons Liquid Smoke
  • the reserved sauce

In a large pan or Dutch oven, melt the butter. Add potatoes, onion, broth and meat (plus any defatted drippings) and bring to a rolling boil. Reduce heat a bit and simmer strongly until the potatoes are nearly done, about 15 to 20 minutes.

Add the rest of ingredients and simmer slowly (lid off) for about two hours, stirring now and then; stir more often near the end of the cooking time. The stew should be fairly thick with little juice, the meat in shreds. The stew may not need the full two hours.

Taste for seasoning; add salt if needed, more pepper, hot sauce, vinegar, sugar, liquid smoke, etc. if desired, to tweak it to your taste.

This makes around a gallon or so and freezes very well.

from the kitchen of http://www.frugalhausfrau.com, adapted from the official guide to the golden isles

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You know I’ll be bringing this to our Throwback Thursday #28 Link Party, hosted by Quinn of Dad What’s for Dinner, Meaghan of 4 Sons are Us, Alli of Tornadough, Carlee from Cooking with Carlee and Moi! That’s right – me!

Click over to our Throwback Thursday post for links to their blogs and social media, rules and more info or just click on the blue leapfrog, below, to view all the Throwback Thursday Posts or enter your own!

I will also be bringing these over to Angie’s Link Party, Fiesta Friday # 109, Hosted this week by Josette @ thebrookcook and Lily @ little sweet baker.! It should be another great party!!

13 thoughts on “Brunswick Stew, Georgia Style”

  1. Oh my, pulled pork stew? I wish I could dive into my screen right now. Definitely going to try this the next time I make pulled pork – yum!

  2. Yes please! I’m very sure I need this in my life 🙂 What a great way to use up some extra meat to create an entirely new, and completely delicious, dinner! Yum!

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