Hearty Stew Weather

Brunswick Stew

Serves 4 to 6 January 2022


  • 2 tablespoons butter
  • 1 medium onion, diced
  • 3 garlic cloves, minced
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 tablespoon Worcestershire sauce
  • 3 medium potatoes, peeled and diced (about 3 cups)
  • 1 1/2 cups frozen lima beans (or 15-ounce can)
  • 1 1/2 cups frozen corn kernels (or 15-ounce can)
  • 14-ounce can diced tomatoes, undrained
  • 3 cups chicken stock
  • 1 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 4 cups shredded pork and/or dark-meat chicken
Brunswick Stew


In a large pot or dutch oven, melt the butter over medium-low heat. Add the onion and garlic and cook until tender, about 5 minutes. Add the salt, black pepper, and cayenne; stir and cook briefly. Add the Worcestershire sauce, potatoes, beans, corn and tomatoes; stir. Add the stock and mix well. Place a lid on the pot, bring to a boil, reduce the heat to a simmer and cook for about 15 minutes, until the potatoes are tender. Stir in the remaining ingredients. Simmer, uncovered, for 15 minutes more.

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