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A large circular red Dutch oven filled with Brunswick stew with a large ladle placed in the pot.

Brunswick Stew

Course: Entree / Stew
Cuisine: American
Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 12
Calories: 216kcal
Author: Kris Longwell
Brunswick Stew has been around for many, many generations. The original recipe included squirrel and rabbit meat. Our version goes with delicious chicken and pork. The taste is sensational and feeds a hungry crowd.
Print Recipe

Equipment

  • 8 QT. pot (i.e., Dutch oven)

Ingredients

  • 2 tablespoon canola oil
  • 1¼ lb Open Nature Air Chilled Chicken Boneless Skinless Chicken Breasts cut into bite-size pieces
  • 1¼ lb Open Nature Pork Tenderloin cut into bite-size pieces
  • 3 teaspoon Kosher salt divided
  • 2 teaspoon black pepper freshly ground
  • 1 tablespoon smoked paprika
  • 1 medium onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon thyme dried
  • 2 tablespoon parsley fresh, chopped
  • 1 tablespoon tomato paste
  • 4 cups chicken broth
  • 1 28 oz can whole tomatoes with juice
  • 1 lb corn kernels fresh or frozen
  • 12 oz okra fresh or frozen, sliced
  • 1 15 oz can lima beans drained and rinsed
  • 1½ lb potatoes peeled and cut into 1-inch pieces
  • 2 tablespoon Worcestershire sauce

Instructions

  • Season the chicken and pork pieces liberally with salt (1 tsp), pepper (1 tsp), and smoked paprika (2 tbsp) all over.
  • Heat the oil in a large pot, preferably a Dutch oven, over medium-high heat. Working in batches, if necessary, add the chicken and pork to the pot and cook until nicely browned all over, about 11 minutes. Remove pieces with a slotted spoon onto a platter. Set aside.
  • Spoon out all but 2 tablespoon of oil from the pot. Still over medium-high heat, add the onions and cook until soft, about 4 to 5 minutes. Add the garlic and cook for another minute. Add the thyme and parsley and cook for another minute. Add the tomato paste and stir with a wooden spoon until fully incorporated, about another 2 minutes.
  • Add the broth, tomatoes, corn, okra, lima beans, potatoes, Worcestershire sauce, cooked chicken, pork, 1½ teaspoon salt, and 1 teaspoon pepper. Stir to combine. Increase heat and bring to a boil.
  • Reduce heat and simmer the stew for 1 hour until potatoes are very soft. In the last few minutes of simmering, smash a few of the potato cubes against the side of the pot to help thicken the stew. Taste and add more salt, if desired. Serve at once.

Video

Notes

Boneless chicken thighs are an excellent substitute for chicken breasts.
If fresh corn is available, we like to carefully cut the kernels from the cob.  We find 4 cobs produces the right amount of corn.
The stew will keep in the refrigerator for up to 1 week and freezes beautifully for up 2 months. 

Nutrition

Calories: 216kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Sodium: 980mg | Potassium: 274mg | Fiber: 2g | Sugar: 2g | Vitamin A: 581IU | Vitamin C: 15mg | Calcium: 40mg | Iron: 1mg