Easy Brunswick Stew for Fall
With fall just around the corner, I’m making my favorite Easy Brunswick Stew recipe and sharing all of the homegrown yumminess that’s added!
It might be 85 degrees here in South Carolina in September, but the feeling of fall is right around the corner. That means back to school, football and soups! After working so hard in the garden this summer, I have plenty of homegrown veggies to use up.
Right now in the garden, I have more okra than I know what to do with so Brunswick stew came to mind. It’s also the perfect way to use some of those vegetables in the freezer. (See my post Harvesting Carrots!)
Look at the size of this okra plant growing in my raised garden bed!
Bob made a Boston butt on the Big Green Egg recently, and it was spectacular! I froze the leftover shredded pork and have been using it here and there for breakfast burritos, tacos, etc. I put the rest of it to good use in the Brunswick stew last night and it was top notch!
I grabbed a few bags of frozen vegetables from the freezer. These carrots are from earlier this spring and the okra is from this summer’s harvest.
I had just pulled a rotisserie chicken to have on hand for homemade chicken noodle soup (this time of year also means everyone gets sick!), so I decided to add some to this stew as well.
Both meats had a strong BBQ flavor already, so I did not add BBQ sauce like a lot of traditional Brunswick stew recipes require. I did add a some extra ingredients to thicken up and flavor the broth, though.
I gathered what I had on hand to make my own version of Easy Brunswick Stew:
- onion
- garlic
- frozen sliced homegrown carrots
- fresh homegrown okra
- frozen lima beans
- frozen corn
- chicken broth
- 1 can fire roasted tomatoes
- ketchup
- Worcestershire sauce
- brown sugar
- frozen pulled pork
- shredded rotisserie chicken
I was definitely winging it with this recipe…
There’s something about cooking in a hefty cast iron pot when making soups and stews. I love my Le Crueset Dutch Oven and use it all the time! It’s expensive, but it’s a true work horse in my kitchen.
First, I sautéed some diced onion in olive oil and then I added a clove of garlic. I then added the remaining ingredients and brought it to a boil.
While it simmered for about thirty minutes, Bob baked home made corn bread to go with it.
We both agreed this Easy Brunswick Stew turned out to be a delicious meal! Now we just need some cooler weather!
Easy Brunswick Stew
Ingredients
- 2 cups shredded pulled pork
- 1 cup chopped rotisserie chicken
- 1 cup diced onion
- 1 tsp minced garlic
- 1 cup frozen/fresh sliced carrots
- 1 cup frozen lima beans
- 1 cup frozen/fresh corn
- 1 cup frozen/fresh sliced okra
- 15 oz can fire roasted diced tomatoes
- 3 tbsp Worcestershire sauce
- 1/2 cup ketchup
- 2 tbsp brown sugar
- 5 cups chicken broth
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp olive oil
Instructions
- Sauté diced onion in cast iron dutch oven over medium heat until translucent and lightly golden.
- Add minced garlic and stir for one more minute.
- Add remaining ingredients and more broth if necessary to cover completely.
- Bring to a boil and then reduce to simmer for 30 minutes.
- Serve with warm bread.
Did you see how many ingredients came from my kitchen garden? This is the magic of gardening. Read all about it in From Garden to Table: Homemade Recipes Using Fresh Herbs, Fruits and Vegetables.
For more soups and stews read 10 Soups Recipes for Fall
Need some fall football game appetizers? Try 5 Quick and Easy Appetizers Ready to Go!
