FIREDISC® Brunswick Stew Recipe

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The original idea was to use ingredients that you already have in your fridge and pantry to make it as easy for you as possible - peas, onions, tomatoes, beans, doesn't get more convenient than that right? A perfect way to warm up on a chilly winter day or even when you're craving the taste of the South!
  • 6 tablespoons (3 ounces) unsalted butter
  • 1 1/2 cups chopped onion
  • 1 tablespoon minced garlic, from about 3 or 4 garlic cloves
  • 3 cups diced potatoes
  • 1 1/2 cups frozen baby lima beans
  • 2 cups frozen corn kernels
  • 3 cups chicken stock
  • 1 (14 1/2-ounce) can diced tomatoes
  • 1 1/2 cups barbecue sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons brown sugar, packed
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 to 1/2 teaspoon cayenne pepper
  • 2 cups shredded or chopped, cooked chicken thighs
  • 2 cups shredded, cooked pulled pork, or leftover pulled pork
  • Cornbread or biscuits, for serving, optional
  • Coleslaw, for serving, optional
  • Melt the butter in a large Dutch oven over medium heat. Add the onion and cook, stirring frequently, until the onion is translucent.
  • Add the garlic and cook, stirring for 2 minutes longer. Add the potatoes, lima beans, corn, chicken stock, and tomatoes. Bring to a boil.
  • Cover, reduce heat, and simmer for about 25 minutes, ​or until the vegetables are tender.
  • Add the barbecue sauce, Worcestershire sauce, brown sugar, if using, salt, black pepper, cayenne, chicken, and pork. Mix well to combine.
  • Simmer, uncovered, for 15 minutes.
  • Serve with cornbread or biscuits, along with coleslaw on the side.
PREP TIME: 15 minutes

COOK TIME: 45 minutes