Brunswick Stew
Instructions
- 1
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium-high heat. Season the chicken thighs and pork cubes with salt and pepper, then brown them in batches, about 4-5 minutes per side. Remove and set aside.
- 2
In the same pot, add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
- 3
Return the browned meats to the pot. Add the chicken broth, crushed tomatoes, bay leaves, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat to low and simmer covered for 1.5 hours.
- 4
Remove the chicken thighs and pork from the pot. Once cool enough to handle, shred the chicken and pork, discarding bones and excess fat. Return the shredded meat to the pot.
- 5
Add the diced potatoes to the stew and simmer for 15 minutes until they begin to soften.
- 6
Stir in the corn, lima beans, ketchup, Worcestershire sauce, apple cider vinegar, and brown sugar. Continue simmering uncovered for 45 minutes, stirring occasionally.
- 7
The stew should thicken considerably and develop a rich, hearty consistency. If it becomes too thick, add a bit more broth. If too thin, continue simmering uncovered.
- 8
Remove the bay leaves. Taste and adjust seasoning with additional salt, pepper, or hot sauce as desired.
- 9
Let the stew rest for 10 minutes before serving. Serve hot with cornbread or crackers on the side.
Chef's Note
"Brunswick stew tastes even better the next day after the flavors have had time to meld together. The key to authentic Brunswick stew is the long, slow simmer that breaks down the meats and creates that signature thick, almost barbecue-like consistency. Don't rush this process - low and slow is the secret to developing those deep, smoky flavors that make this Southern classic so special."
