Old Hickory House Brunswick Stew Recipe
If you like warm, cozy food, this Old Hickory House Brunswick Stew Recipe is perfect. The stew is thick, tasty, and full of flavor.People in the South love it because it is a little sweet and smoky.
Ingredients
- 2 cups cooked chicken shredded
- 1 cup cooked pork shredded
- 2 cups fresh or frozen corn
- 2 cups cooked lima beans or butter beans
- 1 large onion chopped
- 2 medium potatoes diced
- 2 medium carrots diced
- 1 cup tomato sauce
- 2 tablespoons barbecue sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon sugar optional
- 2 cups chicken broth
- 2 tablespoons vegetable oil
Instructions
Heat the oil
- Pour oil into a large pot. Heat it on medium for 2 minutes.
Cook the onion
- Add chopped onion. Stir for 3–4 minutes until soft.
Add carrots and potatoes
- Add carrots and potatoes. Cook 5 minutes, stirring often.
Add chicken and pork
- Add shredded chicken and pork. Stir to mix.
Add tomato and barbecue sauce
- Pour tomato sauce and barbecue sauce. Stir for 1–2 minutes.
Add corn and beans
- Add corn and beans. Mix carefully.
Pour chicken broth
- Add chicken broth. Heat until stew starts to boil gently.
Season the stew
- Add salt, pepper, and sugar. Stir well.
Simmer slowly
- Turn heat low. Cover pot. Cook 1.5–2 hours.
Check thickness
- Stir sometimes. If too thin, cook uncovered 10–15 minutes.
Taste and adjust
- Taste the stew. Add more salt or pepper if needed.
Serve hot
- Pour stew into bowls. Serve with bread or rice.
Notes
- Use leftover cooked chicken to save time.
- Add hot sauce for a little spice.
- For vegetarian stew, skip meat and add more beans and vegetables.
- Fresh vegetables taste better than frozen.
- Cook slowly for stronger flavor.