Brunswick County Stew
A thick, smoky tomato-based stew of shredded meat, corn, and lima beans, claimed by several Georgia towns as its birthplace.
- Prep
- 20 min
- Cook
- 120 min
- Total
- 140 min
- Servings
- 8
- Difficulty
- Medium
- Calories
- 340 kcal
Equipment
- •Large stockpot
Nutrition
Per serving, approximate
- Calories
- 340 kcal
- fat
- 12
- carbs
- 34
- protein
- 22
- calories
- 340
Instructions
- 1
Put the shredded meat, onion, tomatoes, and broth into a large stockpot.
- 2
Heat over medium heat on the stovetop until the liquid gently bubbles.
- 3
Add the potatoes. Cook for 20 minutes until they are almost tender.
- 4
Stir in the corn, lima beans, and barbecue sauce.
- 5
Simmer uncovered for 45–60 minutes, stirring occasionally, until the liquid thickens.
- 6
Stir in the vinegar, hot sauce, salt, and pepper.
- 7
Keep simmering until the stew is thick enough to coat the back of a spoon.
- 8
Serve hot with warm cornbread.
Chef's tips
Use leftover smoked pork or chicken for richer flavor. Stir often near the end so the stew does not burn on the bottom as it thickens.
Storage
Refrigerate up to 4 days; freezes well up to 3 months.
Reheating
Reheat on the stovetop over medium-low heat, stirring often.
Common mistakes to avoid
- •Using heat that is too high, which burns the bottom of the pot.
- •Adding vegetables too early, which makes them turn mushy.
Serving suggestions
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