The Originators of Quick & Easy Cooking!


Easy Brunswick Stew

(6 Votes)
12 Hr

You'll just have to taste this dish to see why we call it our "Slow, Southern favorite." This Easy Brunswick Stew is a hands-off recipe that brings Southern goodness to the table every time!

What You'll Need

  • 3 pounds boneless pork shoulder roast (Boston butt)
  • 3 medium-sized new potatoes, peeled and chopped
  • 1 large onion, chopped
  • 1 (28-ounce) can crushed tomatoes
  • 1 (18-ounce) bottle barbecue sauce
  • 1 (14-ounce) can chicken broth
  • 1 (9-ounce) package frozen baby lima beans, thawed
  • 1 (9-ounce) package frozen corn, thawed
  • 6 tablespoons brown sugar
  • 1 teaspoon salt

What to Do

  1. Trim excess fat from roast, and cut into 2-inch pieces.

  2. Stir together roast, potatoes, and remaining ingredients in a 6-quart slow cooker.

  3. Cover and cook on LOW setting 10 to 12 hours or until potatoes are fork-tender.  Remove roast with a slotted spoon, and shred with 2 forks.  Return shredded roast to slow cooker, and stir well.  Ladle stew into bowls.


Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

Cancel Reply to Comment

Thanks for your comment. Don't forget to share!

Whatever you want to call it, my family loves my version. I take another shortcut and buy a smoked boston butt from a charity (that is a common fund raiser where I live) Then I debone and put it in the freezer to use later in this stew. You don't need 3 pounds since you will only be using the lean trimmed meat. This step also adds a delicious smoked flavor and cuts down on the fat some. You can also cut back on the sugar depending on the sweetness of the BBQ sauce you choose.

Thanks for your comments about this recipe. It seems like most people agree that this is not a traditional Brunswick Stew, so I'm not going to bother saving this recipe (I didn't think barbecue sauce and all of that sugar sounded right to me. So now I'm intrigued and will have to google traditional Brunswick Stew to find a better recipe.

My fathers side of the family has been cookin Brunswick Stew as long as I've been around. 69 years. This AIN'T NO BRUNSWICK STEW!!! SORRY!

While I agree with the comments from JVP and drae, there are many variations on Brunswick Stew, some good, some not-so-good.

What you have here is not a recipe for Brunswick stew at all. The original recipe calls for squirrel, with chicken being the modern substitute. The recipe also needs carrots and Fordhook (not baby) limas. I always put a little sugar in mine to counteract the acid in the tomatoes, but 6 tablespoons? Brunswick stew isn't a dessert. I also have to say thank you, thank you to drae for his/her comment. Barbecue sauce is never used in Brunswick stew!

Sorry, but you do not put barbecue sauce in Brunswick Stew. Also, where is the chicken? Broth won't cut it.


Report Inappropriate Comment

Are you sure you would like to report this comment? It will be flagged for our moderators to take action.

Thank you for taking the time to improve the content on our site.

About Us More From Mr. Food Advertise on Privacy Policy Terms of Service FAQ Press Room Contact Us Keyword Index Find Us on TV Do Not Sell My Personal Information Today's Recipe Subscribe Unsubscribe Site Map RSS

---- 1 ----