Brunswick Stew

Sandfly Barbecue-Sandfly Georgia

Today was my first time eating out in 74 days. I have been craving one of my Savannah favorites, Brunswick stew at Sandfly Barbecue.

Brunswick stew and toast
Brunswick stew and toast

It’s a regional dish in the Southeastern US

Here is a recipe from cooking with Paula Deen

  1. ½ cup butter
  2. 2 cups chopped onion
  3. 1 green bell pepper, chopped
  4. 4 cloves garlic, minced
  5. 2 (32-ounce) cartons chicken broth
  6. 1 (28-ounce) can crushed tomatoes
  7. 1 (16-ounce) package frozen corn
  8. 1 (16-ounce) package frozen lima beans
  9. 1 (15-ounce) can tomato sauce
  10. 1½ cups vinegar-based barbecue sauce*
  11. 2 tablespoons Worcestershire sauce
  12. 1 pound chopped smoked pork
  13. 3 cups chopped cooked chicken
  14. 1 teaspoon ground black pepper
  15. ½ teaspoon salt
  1. In a large Dutch oven, melt butter over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 8 minutes or until just tender. Stir in broth and next 6 ingredients, and bring to a boil.
  2. Reduce heat, and simmer for 30 minutes. Stir in pork, chicken, pepper, and salt, and simmer 30 minutes more.

Have a great weekend friends 🙂




One thought

  1. I remember reading about Brunswick Stew in an old ‘Joy of Cooking’ book. It made an impression because it had squirrel as an ingredient. Now that you’ve given me an alternate recipe, I can try it 🙂

    Thanks for joining the Friendly Friday Challenge! I hope to see you again some time.

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