Sometimes a side dish is more than just a “side dish”. Growing up, Homemade Brunswick Stew was always on the same plate as pulled pork, chicken, and greens. Even though it’s a supporting player in Carolina cuisine, it’s easily hearty and rich enough to stand on it’s own, as a main dish as well.
Brunswick Stew is a veggie and chicken rich stew that needs to be slow cooked to bring out all the beautiful flavors. As always, fresh veggies for this are the best, but this is a great recipe to use up all the extra veggies that you may have in the freezer as well.
My recipe for this dish always changes. Depending on what’s seasonally fresh, I made add or subtract any one of the vegetables, with the exception of the lima beans. The recipe below is a great base and comes out delicious every time.
Homemade Brunswick Stew
Published: May 30, 2012
- Prep: 30 mins
- Cook: 6 hrs 0 min
- Ready In: 6 hrs 30 mins
Homemade Brunswick Stew is a hearty and veggie rich dish that pairs well with pulled pork BBQ, or chicken.
- 4 pound whole chicken pieced
- 1 large yellow onion diced
- 4 white potatoes peeled and diced
- 2 ears fresh corn removed from cob
- 56 ounces whole tomatoes drained and chopped
- 16 ounces lima beans shelled and boiled soft
- 14 ounces green beans fresh and chopped
- 8 ounces okra fresh and chopped
- 1/4 cup sugar
- 1/4 cup butter unsalted
- salt to taste
- black pepper to taste
- Put whole chicken pieces into your Dutch Oven and fill with water until all of the chicken is covered. Bring to a boil and then lower heat to a simmer until chicken is tender. Approximately 45 minutes. Remove the chicken and reserve the broth for later.
- While your chicken is boiling, bring the lima beans, and one cup of water to a boil. Cook until the lima beans are softened and the water takes on the bean’s juices. Add a pinch of salt if needed. Once the lima beans are softened, remove half and reserve, then mash the other half with a fork in the water until broken apart.
- Add 3 cups of the chicken broth to the dutch oven. Next, add your tomatoes, green beans, and mashed lima beans with their reserve water to the pot. Bring to a boil over medium-high heat until reduced by 1/3. Approximately 30 minutes.
- While your stock is reducing, remove the skin from your chicken and shred the meat. Add the chicken, potatoes, okra, and onions to the pot. Add more of the reserved chicken broth if needed. Add salt and pepper to taste. Cook on low for 3 hours.
- Add the remaining ingredients and cook for 2 additional hours. Taste as you go, and add salt and pepper if needed. If desired, add some hot sauce as well.
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