GO TO Church Brunswick STEW
- 30m Prep Time
- 1h Cook Time
- 2h Ready In
A thick and hearty Brunswick stew made with chicken, pulled pork, lima beans, and corn, simmered with a tangy vinegar sauce. Perfect for feeding a crowd.
Ingredients
- 59.1 ml extra-virgin olive oil
- 29.6 ml unsalted butter
- 1 beef marrowbone
- 454 g Yukon Gold potatoes diced
- 1 large sweet onion diced
- 237 ml celery chopped
- 2 clove garlic minced
- 946 ml beef stock
- 1 can whole peeled tomatoes with juice
- 1 pack frozen baby lima beans
- 1 pack frozen sweet corn
- 12 sprig fresh thyme tied with butcher's twine
- 1 bay leaf
- 1 Simple Roast Chicken meat pulled off the bone and shredded
- 473 ml barbecue or other pulled pork
- 237 ml Central Carolina Vinegar Sauce
- 1.23 ml cayenne
- 14.8 ml kosher salt
- 14.8 ml freshly ground black pepper
- French bread for serving
Nutrition (per serving, estimated)
Estimated based off 16 of 20 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 165 mg
- Iron: 4.65 mg
- Magnesium: 101 mg
- Phosphorus: 337 mg
- Potassium: 1144 mg
- Zinc: 2.69 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 59.1 ml extra-virgin olive oil
- 29.6 ml unsalted butter
- 1 beef marrowbone
- 946 ml beef stock
- 1 can whole peeled tomatoes with juice
- 1 pack frozen baby lima beans
- 1 pack frozen sweet corn
- 1 bay leaf
- 473 ml barbecue or other pulled pork
- 237 ml Central Carolina Vinegar Sauce
- 1.23 ml cayenne
- 14.8 ml kosher salt
- 14.8 ml freshly ground black pepper
Prepare
- Dice 454 g Yukon Gold potatoes
- Dice 1 large sweet onion
- Chop 237 ml celery
- Mince 2 clove garlic
- 12 sprig fresh thyme, tied with butcher's twine
- 1 Simple Roast Chicken, meat pulled off the bone and shredded
- French bread, for serving
Let's Cook
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Step 1.
In a large Dutch oven over medium-high heat, heat ¼ cup olive oil and 2 tablespoons unsalted butter. When the butter is melted and the oil shimmers, sear the beef marrowbone on both sides, then push it to the side of the pot.
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Step 2.
Add 1 pound diced Yukon Gold potatoes, 1 large diced sweet onion, and 1 cup chopped celery to the pot. Sauté until the onions are translucent, 6 to 7 minutes.
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Step 3.
Add 2 cloves minced garlic and sauté for 1 minute.
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Step 4.
Add 4 cups beef stock, one 28-ounce can whole peeled tomatoes with juice, one 20-ounce package frozen baby lima beans, one 16-ounce package frozen sweet corn, a bundle of 12 to 15 sprigs fresh thyme tied with butcher's twine, and 1 bay leaf. Bring the stew to a boil.
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Step 5.
Reduce heat to medium-low and gently simmer. Add the shredded meat from 1 Simple Roast Chicken, 2 cups barbecue pulled pork (if using), 1 cup Central Carolina Vinegar Sauce, and ¼ teaspoon cayenne. Stir to combine.
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Step 6.
Cover the pot and simmer the stew, stirring every 15 minutes, until the potatoes are soft and the flavors have melded, 65 to 75 minutes.
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Step 7.
Before serving, remove the thyme bundle. Stir in 1 tablespoon kosher salt and 1 tablespoon freshly ground black pepper, adjusting seasoning to taste. Serve warm with crusty French bread.