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Two blue-rimmed white bowls of Shortcut Brunswick Stew with glasses of water, a red-topped salt and pepper shaker, blue cloth, and small wooden bowl of chopped parsley.

Shortcut Brunswick Stew

Discover this easy, best Brunswick stew recipe, packed with veggies, pulled pork barbecue, and chicken. Thanks to a couple of shortcuts, this hearty stew is ready in a flash. And, it makes enough to freeze and save for busy nights.
5 from 11 votes
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Course: Main Course, Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 8
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Equipment

  • chef's knife
  • dry measuring cup
  • liquid measuring cup
  • measuring spoons
  • Dutch oven

Ingredients

  • 2 ears corn, shucked and silks removed
  • 1 tablespoon vegetable oil
  • 1 medium-size yellow or sweet onion
  • 2 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, cut into bite-size pieces
  • 1 (12-ounce) package frozen baby lima beans
  • 1 cup smoky barbecue sauce
  • 6 cups chicken broth
  • 1 pound pulled pork (from your favorite BBQ restaurant)
  • 2 cups chopped cooked chicken
  • 1 (28-ounce) can diced tomatoes, undrained
  • 1 teaspoon smoked paprika
  • Chopped fresh parsley, for garnish (optional)

Instructions

  • Cut the corn from the cob. (I use a Bundt pan to help contain the corn as it's cut off the cob.) Set aside.
  • Heat the oil in a large Dutch oven or large stockpot over medium-high heat. Add the onion and garlic and cook until the onion is tender, about 5 minutes.
  • Stir in the corn, potatoes, lima beans, barbecue sauce, and chicken broth and bring to a boil.
  • Stir in the pulled pork, chicken, tomatoes, and paprika. Reduce the heat to low and simmer, uncovered, for about 20 minutes or until the vegetables are tender. Divide the stew between serving bowls and sprinkle with parsley, if desired.