The Brunswick stew is a nutritious dish inspired by the rustic lifestyle meant to flatter the hungry bellies.
Cooked with meat, potatoes, corn, peas, and barbecue sauce, the Brunswick stew is a very fragrant and tasty dish. Pork loin can be used successfully in this recipe.
This stew is a modest food that does not require any complicated cooking techniques or sophisticated ingredients. A daily food, perfect if you have to cook for large servings. Moreover, you can cook a bigger amount of food to have it stocked in the fridge for a couple of days and reheat it whenever necessary. Honestly speaking, the Brunswick stew, like any other stew, is more flavorful and intense when served the second day. The ingredients soak in the flavors and better enhance the aromas.
The stew called Brunswick was initially made with squirrel or rabbit meat, however, with time, the squirrel and the rabbit were successfully replaced with chicken and pork. Also, the stew is different from other stews because of the abundant tomato sauce and the barbecue sauce used. In simple words, the Brunswick stew is about meat and vegetables cooked in tomato and barbecue sauce.
What does the Brunswick stew taste like?
The first time trying the stew was about mixed feelings. I felt pleased with its sweet-sour taste yet awkward to use barbecue sauce in a stew. I am used to different flavors on the plate when it comes to the stew. Nonetheless, it definitely was a good recipe to make, my husband especially appreciated the rich and contrasting flavors of the Brunswick stew. As a matter of fact, the taste of the stew much reminded me of the Jack Daniel’s pulled pork, you tell me if I’m right.
Ingredients for the Brunswick stew
After a small research, I understood that this stew is made differently in different regions and that it is a versatile dish that can be customed to the cook’s preferences and likings.
That encouraged me to adapt the recipe to the ingredients available to me and to play with the quantity of the products also, according to what feels right to my senses.
Today I will present you my version of the Brunswick stew, which I consider a success and recommend it with an open heart. I will tell you how to cook the ingredients correctly in order to avoid messing the stew up, just like I did my first time around 🙁 Also, if you don’t have any leftovers, feel free to cook the meat from scratch and you will get a “cleaner” version of the dish with a more genuine taste.
The ingredients for the Brunswick stew are easily found in any grocery store, you most probably have them stocked in your pantry already.
Ingredients for the Brunswick stew recipe are:
- Pork. You may use pork leftovers or slow-cook pork loin with herbs, I will show you how a little bit below.
- Chicken. Again, you may use leftovers or slow cook chicken breast with herbs and spices for a fresher result.
- Potatoes. About four medium potatoes will be enough to feed a family of six.
- Peas. Use any peas you like. Either canned, fresh, or frozen, the peas are such beautiful fresh complementation.
- Corn. Here as well use canned corn, fresh corn, or frozen corn kernels. Feel free to use any handy ingredients.
- Onion and garlic because there’s no better base for meat than these two
- Tomato sauce or canned peeled tomatoes. The peeled tomatoes come in their natural juice and they will crush upon cooking so they make a good job for the stew.
- Barbecue sauce. This is the actual “taste-giver”, the kind of recipe. The more you add, the more intense the taste becomes.
- Worchestershire sauce. Only 2 tablespoons of the sauce will be enough to add that country-style rudimentary
- Garlic powder
- Chili flakes if you like your dish hot
- Smoked paprika, because it just fits so well with the tomato and barbecue sauces
- Olive oil or regular sunflower oil
- Fresh herbs to serve the dish
- Croutons or fresh bread to dip in the stew sauce and enjoy it to the maximum.
How to cook pulled pork?
Cut the pork loin into 3-4 pieces and put it to boil in a boiling pan. Add salt, 1 peeled onion, a few garlic cloves, and a couple of bay leaves. Let it boil for about 20 minutes or until tender. The texture of the loin is similar to dozens of lined threads. The threads are very easily shredded, which is exactly what we need for this recipe. Lightly press the meat with the tips of both fork tips and pull in opposite directions. Do the same maneuver for all the meat chunks. This is how you get your pulled pork from scratch.
However, if you have some pork leftovers, feel free to use them for the delicious Brunswick stew.
How to cook Brunswick stew?
Start preparing the stew by finely chopping and sauteeing the onion and the garlic cloves. Cook them on medium-low heat until translucent. Further on peel the potatoes, dice them, and add to the sauteing garlic and onion. Mix well and let the potatoes soften for about 5 minutes of medium-low heat.
When the potatoes have softened a bit, add the tomato sauce, the barbecue, and the Worcestershire sauce. Mix well and pour in about 2 cups of boiling water. Then add the spices and mix again. Finally, add to the red hot simmering pot the shredded meat. Either pork with chicken or pork alone, either pork leftovers or recently cooked.
Mix well and let cook with the lid on for a total of 10-15 minutes. Taste for salt and adjust the taste according to your likings.
How to serve Brunswick stew
Serve the stew in a bold and sprinkle some chopped parsley on top. It is best when you dip some croutons so that they soak in the juices, it is an absolute delight. You might like to serve the stew next to boiled rice, coleslaw salad, or baked smashed potatoes and a glass of red dry wine. Whatever your choices are, make sure to enjoy your meal next to your dear ones!
How to store Brunswick stew
Put the stew leftover in an airtight container and store in the fridge for up to 2 days. Rehat on the stove or in the microwave whenever needed. You might add some water or stock to dilute the consistency.
Brunswick Stew with Tomato & Barbecue Sauce
- 2 lb pork loin or leftovers
- 4 medium potatoes
- 1 can peas or frozen
- 1 can corn or frozen
- 1 medium onion
- 3-4 cloves garlic
- 1 can tomatoes peeled and chopped
- 1 can tomato paste
- 1 cup water
- 1 cup barbecue sauce
- 2 tbsp Worchestershire sauce
- 2 tsp garlic powder
- 1 tsp smoked paprika
- 4 tbsp olive oil
- 1 cup croutons for serving
- 6 tbsp chopped parsley for serving
- Peel, chop and sautee the onion and garlic
- Peel potatoes, dice, and add them to the sauteing garlic and onion. Cook for about 5 minutes of medium-low heat
- Add the tomato sauce, the barbecue, and the Worcestershire sauce. Mix well and pour in about 2 cups of boiling water
- Add the spices and mix again
- Add the shredded pork meat. Either pork with chicken or pork alone, either pork leftovers or recently cooked
- Mix well and let cook with the lid on for a total of 10-15 minutes
- Taste for salt and adjust the taste