Slow-Cooked Comfort: Crafting Brunswick Stew In A Crock Pot

Brunswick stew is a Southern classic that has been enjoyed for hundreds of years. It is a versatile dish that can be made in a slow cooker or on a stovetop and is perfect for using up any leftover meat. The dish is believed to have originated from Brunswick County, Virginia, but Brunswick, Georgia, may disagree.

The stew is typically tomato-based with a variety of vegetables, including corn, lima beans, and okra, and meats such as chicken, beef, or pork. It has a unique, smoky flavour, which can be enhanced by adding barbecue sauce or liquid smoke.

Making Brunswick stew is simple – just sauté the vegetables, add the remaining ingredients, and let it cook. It can be made in large batches and frozen for up to three months, making it a convenient and tasty option for busy weeks.

Choosing your meat

Choosing the right meat is an important step in making Brunswick stew. The dish is extremely versatile, and you can use any meat of your choice.

Traditionally, Brunswick stew was made with game meats such as squirrel, rabbit, or possum. However, today, it is more common to use chicken, pork, or beef. You can also use a combination of meats, such as chicken and pork or chicken and beef. If you're feeling adventurous, you can even use leftover BBQ, smoked, or roasted meats like ribs or smoked chicken.

Some recipes call for raw meat, which is placed in the slow cooker or pot with the other ingredients and cooked until tender. Others use cooked or leftover meat, which is added towards the end of the cooking process to heat through.

For raw meat, you can use either boneless, skinless chicken breasts or boneless, skinless chicken thighs. The thigh meat tends to stay juicier during slow cooking, but either option works. For pork, you can use a pork tenderloin or a small pork loin roast (about 1 lb.). You can also use leftover pulled pork or BBQ pork. If using leftover meat, add it towards the end of the cooking process so it doesn't overcook.

If you want to add a smoky flavor to your stew, you can use smoked meats or add liquid smoke to your recipe.

Preparing your vegetables

Firstly, gather your vegetables. The specific vegetables you choose to include may vary based on your preference and the recipe you are following. Commonly used vegetables in Brunswick Stew are onions, garlic, potatoes, lima beans or butter beans, corn, okra, and bell peppers.

Once you have your vegetables ready, it's time to start chopping and prepping them.

For the onions, peel and chop them into a dice or small pieces. You can also use a food processor to make this process quicker. Onions form the flavour base of the stew, so ensure you have enough.

Next, peel and mince or crush the garlic cloves. Again, a food processor can be used to speed up this process.

If you're including potatoes, peel them and cut them into small, evenly sized cubes. This will ensure they cook evenly in the crockpot.

For the lima beans or butter beans, if you're using fresh beans, string and chop them. If you're using frozen beans, simply measure out the required amount and add them to the crockpot.

Corn can be cut off the cob if you're using fresh corn, or you can use canned or frozen corn kernels. If using canned corn, drain the liquid before adding it to the crockpot.

Okra can be sliced into 1/2-inch rounds or left whole, depending on your preference. It is a slightly slimy vegetable, so some people prefer to slice it to make it less noticeable in the stew.

Finally, for bell peppers, cut off the top, remove the seeds, and chop the flesh into small pieces.

By following these steps, you will have a wonderful array of prepared vegetables ready to be added to your Brunswick Stew crockpot. Remember to adjust the quantities based on your recipe, and feel free to add or omit vegetables to suit your taste!

Cooking on the stove

Start by heating a large skillet over medium heat. Add some butter, onions, celery, and garlic to the skillet. Sauté these ingredients for around 5 minutes, or until the vegetables are softened.

Next, transfer the sautéed vegetables to a Dutch oven or a large pot. If you're using a Dutch oven, you can simply add the remaining ingredients to the same pot.

Add your chosen meat to the pot. You can use chicken, pork, or a combination of both. For a more authentic touch, you can even use leftover pulled pork or BBQ meat.

Pour in the chicken broth or stock. You'll need enough to cover the meat and vegetables. You can also add some diced potatoes at this stage if you like.

Bring the stew to a simmer. Cover the pot and let it cook over low heat for about 30 minutes, or until the vegetables are tender.

Now, it's time to add the remaining ingredients. This includes the canned tomatoes, barbecue sauce or ketchup, Worcestershire sauce, and your choice of vegetables such as corn, lima beans, okra, or peas. You can also add some brown sugar, salt, and pepper to taste.

Stir everything together and let the stew simmer for an additional 15 to 20 minutes. Taste the stew and adjust the seasoning as needed.

Once the meat is tender and the vegetables are cooked to your liking, your Brunswick stew is ready to be served!

This stovetop method is a quicker alternative to using a slow cooker, and it's a great way to make a hearty and flavorful stew without spending all day in the kitchen.

Using a slow cooker

Brunswick stew is a Southern classic that has been enjoyed for hundreds of years. It is believed to have originated in Brunswick County, Virginia, but Brunswick, Georgia, also claims to be the birthplace of this delicious dish.

A traditional Brunswick stew recipe requires the meat to be slow-smoked over wood chips for hours or roasted in an oven first. However, this simplified Crock-Pot version is much easier and equally delicious!

Ingredients

You will need the following ingredients to make Brunswick stew in a slow cooker:

• Chicken: Use either boneless, skinless chicken breast or boneless, skinless chicken thighs. The thigh meat tends to stay juicier during the slow cooking process, but either option is fine.
• Pork: Use either a pork tenderloin or a small pork loin roast (about 1 lb.).
• Diced tomatoes: Use a large can, and there is no need to drain the liquid.
• Chicken broth: This will form the liquid base for the stew. Use a high-quality store-bought brand or make your own from scratch.
• Ketchup: This adds a touch of sweetness to the stew, which is one of its hallmark characteristics.
• Corn, butter beans (lima beans), onion, and green bell pepper: These vegetables add flavour and texture to the stew.
• Parsley: For a savory flavour.
• Vinegar: Use simple white vinegar for a bright, acidic tang, or substitute apple cider vinegar.
• Worcestershire sauce: This adds a salty, umami flavour to the stew.
• Kosher salt and ground black pepper: These enhance the other flavours in the dish.
• Hot sauce: Add just a hint of spicy kick to the stew, or leave it out if you prefer a milder taste.

You can also add potatoes, okra, and celery to your Brunswick stew if you like. For a richer, smokier flavour, substitute barbecue sauce for the ketchup.

Method

• Place the meat in the bottom of a slow cooker.
• Add the remaining ingredients and give everything a good stir.
• Cover the Crock-Pot and cook the stew on LOW for 6-8 hours or on HIGH for 3-4 hours.
• Remove the chicken and pork from the slow cooker and place them on a cutting board or in a large bowl.
• Use two forks to shred the meat, or chop it with a knife. It should be fall-apart tender!
• Return the shredded meat to the pot, give it a stir, and ladle the stew into bowls.

Your slow cooker Brunswick stew is now ready to be served! Enjoy this hearty and flavorful Southern classic with cornbread, buttermilk biscuits, or a loaf of pumpkin bread on the side.

Serving suggestions

Brunswick stew is a hearty meal in itself, but it can be served with a variety of side dishes for a full Southern feast. Here are some serving suggestions:

• Cornbread: Sweet, Jalapeno Cheddar Mexican, Honey, Jiffy, Old-Fashioned, Skillet, and Brown Sugar Sweet Cornbread Muffins are some variations that go well with Brunswick stew.
• Buttermilk biscuits: Try 3-ingredient, Flaky, Sweet Potato, Drop, or Cheese biscuits.
• Pumpkin bread: You can also make Two-Ingredient Pumpkin Muffins or Pumpkin Cinnamon Muffins.
• Southern Collard Greens
• Broccoli Casserole: Try the Easy, Broccoli and Rice, or Broccoli and Cheese versions.
• Apple and Butternut Squash Casserole or Southern Squash Casserole
• Mixed Greens with Dijon Vinaigrette, Green Salad with Red Wine Vinaigrette, Wedge Salads, House Salad, or Caesar Salad
• Southern Fried Apples or Baked Apple Slices with Brown Sugar and Cinnamon
• Apple Bread or Apple Cinnamon Muffins
• Homemade White Bread with Milk and Honey or Homemade Dinner Rolls
• Garlic bread

Frequently asked questions