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+ servings

Brunswick Stew


  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 olive oil, divided
  • 1 ½ lb stew meat, cut into small pieces
  • 1 ½ lb shredded bbq pork
  • 1 whole rotisserie chicken, deboned and shredded
  • 4 (14.5 oz) cans fire-roasted diced tomatoes, with liquid
  • 2 cups ketchup
  • 1 cup hickory flavored BBQ sauce
  • 2 cups chicken stock
  • salt and pepper, to taste
  • 3 - 4 generous shakes of Chipotle tobacco sauce (more or less, depending on your tolerance for heat)
  • 2 (14.5 oz) can cream-style corn
  • 1 ½ cups frozen corn
  • 1 (10 oz) package frozen Lima beans
  • 1 green bell pepper, chopped


  • In a large skillet, over medium heat, brown the stew meat in a Tbsp of olive oil. Remove from the pan and set aside.
  • In the same pan, add a Tbsp of olive oil and sauté the onions and celery until soft. Add the pork and browned stew meat, and cook until the mix is evenly warmed through. Don't drain.
  • Transfer the pork and beef mix to a large stockpot over low heat. Stir in the shredded chicken, tomatoes and their liquid, chicken stock, ketchup, and BBQ sauce.
  • Season with salt, pepper, and hot sauce.
  • Add the whole green pepper into the pot. Simmer, stirring occasionally, 2 hours, or until the stew has thickened.
  • Stir the cream-style and frozen corn, along with the Lima beans, into the stew and continue cooking another hour, or until it's reached the desired consistency.
  • Remove the green pepper, chop and return to the stew or discard