Sometimes the universe aligns and this Brunswick Stew Georgia Style came about as a result! We just made a big pork shoulder roast (Momofuku’s Bo Ssam, to be exact) and had leftovers. I had just come across a couple recipes for Brunswick Stew. And my sister from Georgia called and said she was on her way. Well, that sealed the deal! Brunswick Stew, it was!
If you’ve never had Brunswick Stew, you should. I still remember my first Brunswick stew when my brother took me for breakfast at a barbecue place in Georgia years ago and insisted I try it. For breakfast, no less. It was a surprise. I was hooked. It’s smoky, tangy barbecue deliciousness in a bowl. You’re gonna want to make this recipe. And it got the thumbs up from Sis. “This is the best Brunswick Stew I’ve ever had…” I’ll take that, thank you!
About Brunswick Stew Georgia Style:
So not only could I NOT make Brunswick Stew Georgia Style after the universe aligned and all, I was all but obsessing over it when I read the amusing and informative post about Brunswick Stew from Mary’s at His Blessed Kid. 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. Thank you, Mary!
Of course, I made a few adaptations and tweaks of my own. When it comes to Brunswick Stew (just like art, lol) I know what I like. I wanted my Brunswick Stew rich and thick, smoky and tangy, just like my favorite Brunswick Stew Barbecue Style from my favorite Georgia Barbecue joint.
A good splash of the liquid smoke helps make up for meat that’s not smoked. Don’t be afraid of liquid smoke, folks. It can be strong but it is made out of natural ingredients, and it’s one of my Top Secret Super Stealth Arsenal of Ingredients. If you’ve got real deal smoked barbecue to use in your Brunswick Stew, Georgia Style, though, use that and forget the liquid smoke.
Making 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.
A classic ingredient in most Brunswick Stew is canned creamed corn. I was a little doubtful about it but I forged ahead…it was the right call. You don’t even know it’s in there but it adds a little sumpin sumpin.
I know some of you don’t like Lima beans, but they are so nice in this stew and according to the World’s Healthiest Foods, surprisingly good for you. Look for the “baby” lima beans (they taste a lot like Fava beans) rather than the “regular” ones, which are larger, tougher and just, imho, not as nice.
Saving Time and Money on Brunswick Stew Georgia Style:
Since many Brunswick stews like this are started with leftover barbecue and/or pork shoulder, and you can use just about any you have along with any juices from the cooking if you have any. Just sub in those juices for part of the broth in the recipe. Brunswick stew is ideal with almost any protein you might have on hand, especially anything leftover. You have to love a dish that helps you use up what’s in the fridge. Leftover chicken? Just shed it and toss it in. A couple of cobs of sweet corn that weren’t eaten during your barbecue or cookout? In they go.
Even if you aren’t starting with leftovers, all of the ingredients in Brunswick stew are inexpensive. Since the stew cooks for so long, it really doesn’t matter if you use fresh, frozen or canned veggies. The simple barbecue sauce is easy and takes just a few minutes, but you can shortcut this recipe with any sweet, thick style barbecue sauce. Stock up on canned or pantry ingredients and condiments during the summer when they are at their low.
This recipe does make a huge pot of Brunswick Stew. I think you’re gonna be just wild about it, and appetites seem to increase in proportion to the amount available. It’s even better the next day (it will thicken up, so you might want to add more water to it) and it freezes very well. Serve it with bread or cornbread on the side (check the clickable photo links at the bottom of the page) and you’ll have a full meal.Print
Brunswick Stew, Georgia Style
This is a Brunswick Stew, Georgia Style like you might find in the Barbecue joints.
In this recipe, you’ll first make the sauce, then the stew, and add the sauce to the stew at the end.
- 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
- 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 of chicken or pork stock
- 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, optional
- 2 tablespoons Liquid Smoke
- the reserved sauce
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.
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.
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!