Stovetop Brunswick Stew

A true Southern classic, this hearty stew is thick enough to eat with a fork. Packed with shredded chicken and pork, plus traditional lima beans and corn, it’s a comforting one-pot meal that improves the longer it simmers.

Stovetop Brunswick Stew

A true Southern classic, this hearty stew is thick enough to eat with a fork. Packed with shredded chicken and pork, plus traditional lima beans and corn, it’s a comforting one-pot meal that improves the longer it simmers.

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Prep Time 15 minutes mins

Cook Time 3 minutes mins

Total Time 18 minutes mins

Servings: 6 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

1x2x3x?

Main Ingredients

• Meat: 1.75 lb chicken thighs bone-in, 12oz bone-in pork loin
• Veg: 10oz onion 3.5oz celery, 9oz potatoes, 2 garlic cloves
• Pantry: 1 can corn 1 can lima beans, 2 cans chopped tomatoes (all undrained)
• Flavor: 1 tsp red pepper flakes 2 tbsp Worcestershire sauce

Equipment

• Large soup pot
• Forks (for shredding)

Method

 

Instructions

1. Brown the chicken and pork pieces; set aside. Sauté onion, celery, garlic, and potatoes.
2. Add undrained corn, beans, and tomatoes, along with spices and meat. Add 1 cup water.
3. Simmer uncovered for 3 hours until the stew is very thick.
4. Remove the meat, discard bones and skin, and shred with two forks.
5. Return the shredded meat to the pot and serve hot.

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