Cozy Tomato-Rich Brunswick Stew with Pulled Pork or Chicken

Why You’ll Love This Recipe

• Classic Southern comfort: tomato-rich, tangy, and smoky with barbecue sauce.
• Flexible protein: use leftover pulled pork, rotisserie chicken, or a mix.
• Hearty veggies and beans keep it satisfying without fuss.
• Make-ahead friendly—tastes even better the next day.

Grocery List

• Produce: Yellow onion, green bell pepper, garlic, Yukon Gold potatoes, parsley or scallions
• Dairy: Unsalted butter
• Pantry: Olive oil, tomato paste, smoked paprika, dried thyme, black pepper, cayenne/red pepper flakes, apple cider vinegar, Worcestershire sauce, barbecue sauce, crushed tomatoes (28 oz), low-sodium chicken broth, light brown sugar, bay leaf, butter beans (2 cans), corn kernels, kosher salt, hot sauce, pulled pork or cooked shredded chicken

Full Ingredients

Stew Base

• 2 tbsp olive oil
• 1 tbsp unsalted butter
• 1 large yellow onion, diced (about 2 cups)
• 1 green bell pepper, diced (1 cup, optional)
• 3 garlic cloves, minced (about 1 tbsp)
• 2 tbsp tomato paste
• 1 tsp smoked paprika
• 1 tsp dried thyme
• 1/2 tsp ground black pepper
• 1/4 tsp cayenne or red pepper flakes (optional)
• 2 tbsp apple cider vinegar
• 2 tbsp Worcestershire sauce
• 1/2 cup barbecue sauce (tangy, not overly sweet)
• 1 can (28 oz) crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 tbsp light brown sugar (optional, adjust to taste)
• 1 bay leaf
• 1–1.5 tsp kosher salt, divided (to taste)

Vegetables and Beans

• 1 lb Yukon Gold potatoes, peeled and cut into 3/4-inch cubes (about 3 cups)
• 2 cans (15 oz each) butter beans (large lima beans), drained and rinsed
• 2 cups corn kernels (fresh or frozen; no need to thaw)

Meat

• 1.5 lb pulled pork or shredded cooked chicken (about 5–6 cups)

Finishing & Garnish

• 1 tbsp unsalted butter (to finish)
• 1–2 tsp apple cider vinegar (to brighten at the end)
• Hot sauce, to taste
• Chopped fresh parsley or sliced scallions, for serving

Step-by-Step Instructions

Step 1: Sweat the aromatics

Heat the olive oil and 1 tablespoon butter in a large Dutch oven over medium heat. Add the diced onion, bell pepper (if using), and a pinch of salt. Cook, stirring occasionally, until the onion is translucent and lightly golden at the edges, 6–8 minutes. Stir in the minced garlic and cook until fragrant, about 30 seconds.

Step 2: Build the tomato-barbecue base

Add the tomato paste, smoked paprika, dried thyme, black pepper, and cayenne. Cook, stirring, for 1 minute to toast the spices. Pour in the apple cider vinegar and Worcestershire, scraping up any browned bits from the pot. Stir in the barbecue sauce, crushed tomatoes, chicken broth, brown sugar (if using), and bay leaf. Bring to a lively simmer over medium-high heat.

Step 3: Soften the potatoes

Add the diced potatoes and 1 teaspoon kosher salt. Reduce the heat to maintain a gentle simmer and cook, partially covered, until the potatoes are just starting to turn tender at the edges, 12–15 minutes.

Step 4: Add beans, corn, and meat

Stir in the butter beans, corn, and the pulled pork or shredded chicken. Return to a simmer and cook uncovered, stirring every 5–7 minutes, until the stew is thick and cozy, 25–35 minutes. Aim for gentle bubbles; if it reduces too quickly, lower the heat or splash in a bit more broth or water. For extra body, lightly mash a few potato cubes against the pot sides and stir them back in.

Step 5: Finish and balance

Remove and discard the bay leaf. Stir in the remaining 1 tablespoon butter and 1–2 teaspoons apple cider vinegar. Taste and adjust seasoning with additional salt, black pepper, and hot sauce. The stew should be savory, tangy, and lightly smoky with a glossy finish.

Step 6: Rest and serve

Let the stew rest off the heat for 5 minutes to settle and thicken slightly. Ladle into warm bowls and garnish with chopped parsley or sliced scallions. Serve with cornbread, biscuits, or a simple green salad.

Pro Tips

• Choose a tangy barbecue sauce; add the brown sugar only if your sauce isn’t already sweet.
• Simmer uncovered for thickness; if you prefer a set-and-forget method, partially cover and bake at 325°F for 45 minutes, then uncover for 15 minutes to reduce.
• Mix proteins for depth—half pulled pork, half chicken is classic.
• For extra smokiness without pork, bump the smoked paprika to 1.5 tsp.
• Brunswick stew tastes even better on day two—plan for leftovers.

Variations

• Slow Cooker: Complete Step 1 on the stovetop, then transfer everything to a slow cooker. Add potatoes, beans, corn, and meat. Cook on Low 6–8 hours (or High 3–4). Finish with butter and vinegar.
• Vegetarian/Vegan: Skip the meat and use vegetable broth. Add 1 extra can of butter beans, 1 cup diced mushrooms, and a pinch more smoked paprika. Finish with olive oil instead of butter.
• Spicy Style: Add 1 diced jalapeño with the onion and 1–2 teaspoons hot sauce at the end. Use a spicier barbecue sauce.

Storage & Make-Ahead

Cool completely, then refrigerate in airtight containers for up to 4 days or freeze for up to 3 months. The stew thickens as it rests; thin with a splash of water or broth when reheating. Reheat gently on the stovetop over medium-low, stirring occasionally, until hot and steamy.

Nutrition (per serving)

Approximate for 1/8 of recipe using shredded chicken: 400 calories; 14 g fat (5 g saturated); 46 g carbohydrates; 8 g fiber; 12 g sugars; 28 g protein; 860 mg sodium. Using pulled pork instead of chicken typically adds 80–120 calories per serving.