Brunswick Stew bubbling away on the stove just smells like Fall. With snow flurries this week and freezing temps, it was the perfect way to warm up. My family loves Brunswick Stew. It’s pretty much the only soup/stew that we all can agree on. We’ve had store-bought and boy-scout made, all in search of that perfect version at an affordable cost. Just smelling this recipe while it cooked, and then tasting the flavores after they’d melded… there was no denying that this is now the only version for us. Not to mention, that while it was definitely cheaper than anything we’ve purchased so far and the most delicious, it also made enough for a hearty dinner with enough leftovers to freeze for two more meals. That’s what I call efficient! My dutch over was, literally, brimming with awesome-sauce. Is that even a word? If not, it should be, specifically for this recipe.
Warn off the Winter weather and warm your own family up tonight with this hearty recipe, or serve this classic at your next gathering where it’s sure to be a hit!
Brunswick Stew
recipe adapted from Robyn at Add A Pinch
- 3 cups shredded chicken
- 3 cups shredded beef
- 3 cups pulled pork
- 4 cups beef broth
- 1 medium onion, diced
- 4 medium russet potatoes, diced
- 1 (15oz) can Lima beans
- 4 cups, cream style, white corn
- 1 (24oz) can diced tomatoes
- 1/4 cup ketchup
- 3 tbsp brown sugar
- 2 tbsp apple cider vinegar
- 2 tbsp Worcestershire sauce
- 1 tbsp Montreal steak seasoning
- 1/4 tsp cayenne pepper
Directions
- Add shredded chicken, pulled pork, and shredded beef to a dutch oven or large, heavy-bottomed stew pot over medium-low heat. Add broth, onion, potatoes, beans, corn, diced tomatoes, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, steak seasoning and cayenne pepper to the meats.
- Simmer over medium-low heat until thoroughly heated and all flavors have had time to combine, about 30 minutes.
- Serve warm with crusty bread.
4 Sons 'R' Us 