Go To Church Brunswick Stew
30m prep 1h cook 2h ready
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.
Make This Recipe Part of Your Week
Add it to a free meal plan or jump straight to a shopping list—no account required.
Save It. Plan It. Shop It.
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
Add Ingredients to Shopping List
Use the servings and units above—your list will match what you see here. No account required.
Create Shopping ListNutrition (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 Cook
-
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.
-
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.
-
Step 3.
Add 2 cloves minced garlic and sauté for 1 minute.
-
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.
-
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.
-
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.
-
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.
Planning More Than One Meal?
Build a free week plan and get one consolidated shopping list. No account required to try it.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.