Thursday, March 26, 2020

How to Make Brunswick Stew

Brunswick Stew has always been one of my favorite recipes.  There is just something to be said about a warm, hearty stew on a chilly, rainy night.  Chopped chicken and pork, mixed with all the right vegetables, this stew is always a crowd pleaser!  Growing up, I remember going to north Georgia with my Dad and we would always set out to find a bowl of some good Brunswick Stew.  This is where my love for the soup started and making it for my family has become nostalgic.

Aside from how delicious this soup is, the great thing about it is that it makes SO MUCH!  We usually eat this for 2-3 nights and I always have plenty left over to freeze for a rainy day that I don't feel like cooking.  I usually cook the pulled pork a couple nights prior to making the Brunswick stew and we will use that for pork tacos, quesadillas or pulled pork sandwiches.  This is such a great recipe to stretch into several nights if you are on a budget!

How to Make Brunswick Stew


Crock Pot Pulled Pork

Pork Tenderloin
2 large onions
Pork Seasoning - 
Garlic powder
Onion powder
Tony's creole seasoning
Chili powder

Brunswick Stew

Pulled Pork (From above)
1 Rotisserie Chicken
2 onions
2 garlic cloves
1 box of beef broth
1 can crushed tomatoes
1 can sweet corn
1 can creamed corn
1 potato
1 cup frozen lima beans
1 bottle Chili Sauce
1 Tbsp Worcestershire
1 Tbsp yellow mustard
1 Tbsp brown sugar
Couple dashes of hot sauce
Salt and Pepper
Red Pepper
Tony's creole seasoning


How to Make Crock Pot Pulled Pork

Step 1

Dice 2 large onions and put them in the bottom of the crock pot.  Toss in salt and pepper.  This will serve as the base that the pork tenderloin will rest on.

Step 2

Cover the pork tenderloin in seasoning.  I don't measure this out, I just sprinkle it on each side covering the entire pork with a generous amount.  I have seasoned the pork the night before and let it marinade overnight and I have also done this right before cooking.  Both come out great but marinating it overnight will give it a lot more flavor.  Brown all sides of the pork tenderloin on the stove.  Once browned, lay the tenderloin directly on top of onion bed, cover crock pot and cook on low for 6 to 8 hours.

Step 3

Towards the end of cooking your tenderloin, remove it from the crock pot and shred it with 2 forks.  Place it back in the crock pot and mix into the onions.  If the pork is not yet done, continue to cook until done.  If it is done or very close to done, switch crock pot to 'Keep warm' setting.

We usually make the pulled pork about 2 days before I plan on making the Brunswick Stew.  We will use it for either tacos, quesadillas or even pizza!  This normally makes quite a bit so I will use all the leftovers in my stew.

How to Make Brunswick Stew

Step 1

Sautee diced onions and minced garlic cloves in a drizzle of olive oil in large pot over medium heat.  Once soft, add beef broth and all ingredients, continuing to cook over medium heat.  (Again, I don't measure the seasoning.  I just do a few shakes of each and taste it once it has cooked for a little while, adding more as needed.)

Step 2

Roughly chop the pulled pork (just so there aren't any super long strings) and add to stew.  Chop up on whole Rotisserie Chicken and add to the stew as well.

Step 3

Bring to a boil, reduce heat and let simmer for 1 hour or until done.

That's it, guys!  This really is one of the easiest and most delicious meals that I make.  This makes so much that we will usually have it for a couple nights before I throw the rest into the freezer to save for a rainy day.

Let me know how yours turns out!

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