Brunswick Stew

How to Make Brunswick Stew

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1. Season the chicken and pork with the salt and pepper. Heat the oil in a large, heavy casserole over medium-high heat and brown the pork in two batches for 4 minutes each, turning, until dark on all sides. Lift it onto a plate.

   Mark done Start 4 min timer

2. Brown the chicken in the same pan for 3 minutes on each side, then lift it out with the pork.

   Mark done Start 3 min timer

3. Reduce the heat to medium. Add the onion and cook for 6 minutes, scraping up the browned bits from the base, until soft. Stir in the garlic and smoked paprika and cook for 1 minute.

   Mark done Start 6 min timer

4. Pour in the tomatoes, stock, barbecue sauce, Worcestershire sauce, vinegar, sugar and hot sauce. Return the meat and its juices to the pot and bring to the boil.

   Mark done

5. Reduce to a gentle simmer, cover with the lid slightly ajar and cook for 1 hour, stirring now and then, until the pork is very tender.

   Mark done Start 1 hr timer

6. Lift the chicken and pork onto a board and shred with two forks. Return the meat to the pot with the potatoes and simmer uncovered for 20 minutes, until the potatoes are tender and the stew has thickened.

   Mark done Start 20 min timer

7. Stir in the sweetcorn and butter beans and cook for 10 minutes more. The stew should be thick enough to hold a spoon; if it is loose, simmer a little longer. Taste and add salt, vinegar or hot sauce as needed.

   Mark done Start 10 min timer

Tips for Making Brunswick Stew

• Cut the potatoes small. At 1.5 cm they cook in 20 minutes and break down a little at the edges, which helps to thicken the stew.
• Brown the meat properly. The dark crust on the pork and chicken, and the browned bits on the base of the pot, are where the smoky, savoury depth comes from.
• Season at the end. The stew reduces as it cooks, so the vinegar, salt and heat all concentrate. Taste in the last few minutes and correct then.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

What to Serve with Brunswick Stew

• Skillet cornbread
• Creamy coleslaw
• Pickled jalapeños

Storing & Reheating Brunswick Stew

Keeps in the fridge for up to 5 days and is even better on the second day. Freezes well for up to 3 months. Reheat gently, adding a splash of stock or water if it has thickened.

Brunswick Stew FAQ: Common Questions

Brunswick Stew Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.