Hearty Southern Brunswick Stew for a Crowd

Brunswick Stew for a Crowd

This hearty and savory Brunswick Stew recipe is perfect for feeding a large gathering and brings a delightful blend of flavors with its combination of tender meats and fresh vegetables. The recipe was created with a 14-quart cast iron potjie (a traditional cast iron pot with legs) in mind, ideal for outdoor cooking. If you can’t source barbecue from a local joint, you can prepare your own by slow-cooking a small pork loin or country-style pork ribs, then shredding the meat. However, purchasing pre-cooked barbecue can simplify the process and save time. For a touch of Southern flair, we use Carolina Treet barbecue sauce to give the stew a kick. Serve this stew alongside cornbread or saltines for a truly comforting meal.

Ingredients

• 1 gallon of water
• 1 whole broiler-fryer chicken, giblets removed
• 2 bay leaves
• 2 cups diced tomatoes (canned or fresh)
• 1 cup lima beans (fresh or frozen)
• 1 cup green beans (fresh or frozen)
• 1 cup corn kernels (fresh or frozen)
• 1 cup white shoepeg corn (canned or frozen)
• 1 cup diced carrots
• 3-4 medium potatoes, peeled and diced
• 3-4 cups barbecued pork, shredded
• 1 large onion, finely chopped
• 2-3 garlic cloves, minced
• 1-2 teaspoons salt (to taste)
• 1 teaspoon black pepper (to taste)
• 1-2 tablespoons barbecue sauce (to taste, preferably Carolina Treet)
• V-8 juice (to achieve desired consistency)
• 1 tablespoon of additional seasonings (optional)

Instructions

1. Prepare the Pot: Begin by placing a 14-quart cast iron pot on an outdoor gas flame. Ensure the pot is stable and secure to prevent tipping, and keep children at a safe distance.

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2. Cook the Chicken: Pour about 1 gallon of water into the pot. Add the whole chicken and bay leaves. Bring the water to a rolling boil over high heat.

3. Boil the Chicken: Allow the chicken to boil for approximately 30 minutes, or until it is fully cooked and tender.

4. Cool and Shred Chicken: Once the chicken is done, carefully remove it from the pot and set it aside to cool. Leave the broth boiling in the pot.

5. Add Vegetables and Meat: To the boiling broth, add the diced tomatoes, lima beans, green beans, corn kernels, white shoepeg corn, carrots, and potatoes. Stir in the shredded barbecued pork.

6. Shred the Chicken: After the chicken has cooled enough to handle, debone it and shred the meat into bite-sized pieces. Add the shredded chicken back into the pot.

7. Adjust Consistency and Season: Pour in enough V-8 juice to achieve your preferred stew consistency. Add the minced garlic, salt, black pepper, and barbecue sauce. Stir well to combine all ingredients.

8. Simmer the Stew: Let the stew cook on a high simmer or low boil for 1 to 2 hours. Stir occasionally to ensure the vegetables do not settle at the bottom of the pot and to help the flavors meld together.

9. Final Taste Check: Before serving, taste the stew and adjust the seasoning if needed. Add any additional salt, pepper, or barbecue sauce to suit your taste.

Serving Suggestions

Serve this Brunswick Stew piping hot with a side of cornbread or saltines to complement the rich, smoky flavors of the stew. It’s a fantastic dish for gatherings, outdoor events, or any occasion where a hearty, comforting meal is desired.

Enjoy your Brunswick Stew and the satisfaction of a meal well-shared! 🍲🌽🥕