I’m sharing Paula Deen’s Brunswick Stew Recipe, a hearty Southern classic that embodies comfort food. This traditional dish combines tender meat, vegetables, and a rich broth in a single pot.
With simple ingredients and straightforward instructions, you’ll create a comforting meal perfect for chilly evenings. The slow-cooked stew develops deep flavors, making it a satisfying choice for family gatherings or cozy nights in.
Ingredients for Paula Deen Brunswick Stew
Hearty Southern ingredients come together in Paula Deen’s Brunswick Stew for comforting meals.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless Pork Shoulder 🥩 | 1 ½ lb | Cut into 1-inch pieces |
| Boneless Chicken Thighs 🍗 | 1 lb | Cut into 1-inch pieces |
| Olive Oil 🫒 | 2 tbsp | For browning meat |
| Yellow Onion 🧅 | 1 whole | Chopped |
| Garlic Cloves 🧄 | 3 cloves | Minced |
| Diced Tomatoes 🍅 | 2 cups | Canned, with juice |
| Corn Kernels 🌽 | 1 cup | Frozen, thawed |
| Baby Lima Beans 🌱 | 1 cup | Fresh or frozen |
| Chicken Broth 🍜 | 4 cups | Low-sodium preferred |
| Worcestershire Sauce 💧 | 2 tbsp | Adds depth of flavor |
| Smoked Paprika 🌶️ | 1 tsp | For smoky flavor |
| Dried Thyme 🌿 | 1 tsp | Rubbed between fingers |
| Salt 🧂 | 1 tsp | Kosher salt preferred |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
For authentic Southern flavor, use Smithfield or local butcher pork shoulder. Chicken thighs provide tenderness—remove any excess fat before dicing. Frozen corn and lima beans are fine (and save time)—just thaw them first. For the broth, low-sodium chicken broth lets you control the salt.
No smoked paprika? Regular paprika works, but add a dash of liquid smoke for that authentic BBQ flavor. Worcestershire sauce adds umami—don’t skip it. If using fresh lima beans, blanch them 2-3 minutes to tenderize. The stew thickens as it simmers, so don’t worry if it seems brothy at first.
This stew improves with time—make it a day ahead if you can. Store in airtight containers in the fridge for up to 4 days or freeze for 3 months. Reheat gently on the stovetop, adding a splash of broth if needed to thin it out.
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Why You’ll Love This Recipe
- I’ll be real: I love that this recipe makes a big batch because it means I’ve got delicious leftovers for days. It’s a practical choice for busy weeks when I don’t have time to cook every night.
- Low Effort Cooking: I can throw all the main ingredients – boneless pork shoulder, boneless chicken thighs, and those aromatics like yellow onion and garlic cloves – into the pot and let it simmer while I’m busy with other things.
- Ridiculously Good Flavor: The combination of slow-cooked pork and chicken with sautéed garlic and onion creates a depth of flavor that’s just ridiculously good. Honestly, the longer it simmers, the better it gets.
- Feeds a Crowd: This Paula Deen Brunswick Stew recipe is my go-to for feeding a crowd – whether it’s a family gathering or a potluck, it’s easy to scale up and it’s always a hit. Between us, it’s perfect for when you’ve got a bunch of hungry people coming over.
Step-by-Step Instructions for Paula Deen’s Brunswick Stew
Follow my detailed guide to create this hearty Southern comfort dish that’s sure to become a family favorite.
Step 1: Brown the Meat in Olive Oil
Heat the 2 tbsp Olive Oil in a large Dutch oven over medium-high heat. Add the 1.5 lb Boneless Pork Shoulder and 1 lb Boneless Chicken Thighs, cut into 1-inch pieces, in batches if necessary to avoid crowding. Cook for 5-7 minutes until the meat is brown on all sides. Remove the browned meat from the pot and set it aside.
I like to leave the browned bits in the pot as they add depth to the stew. If the pan gets too dark, simply deglaze with a splash of the 4 cups Chicken Broth to loosen the browned bits.
Step 2: Sauté the Aromatics
Reduce the heat to medium and add the 1 whole Yellow Onion, chopped, to the pot. Cook for 5 minutes until it’s translucent and starting to caramelize. Add the 3 cloves Garlic Cloves, minced, and cook for another 1 minute until fragrant. Be careful not to let the garlic burn.
The aroma of sautéed onion and garlic is a great indicator that you’re on the right track. You’ll know it’s ready when the onion is soft and the garlic is fragrant.
Step 3: Combine Ingredients and Simmer
Add the browned meat back into the pot along with the 2 cups Diced Tomatoes, 1 cup Corn Kernels, 1 cup Baby Lima Beans, 4 cups Chicken Broth, 2 tbsp Worcestershire Sauce, 1 tsp Smoked Paprika, 1 tsp Dried Thyme, 1 tsp Salt, and 0.5 tsp Black Pepper. Stir to combine, then bring the mixture to a simmer.
Reduce the heat to low and let the stew simmer, covered, for 1 1/2 hours or until the meat is tender and falls apart easily. Stir occasionally to prevent sticking.
Step 4: Finish and Serve
After 1 1/2 hours of simmering, check the stew’s consistency. If it’s too thick, add a bit more Chicken Broth. If it’s too thin, let it simmer uncovered for 10-15 minutes to reduce. Taste and adjust the seasoning as needed.
Serve the Brunswick Stew hot, garnished with chopped fresh herbs if desired. This stew is a comforting, flavorful dish that’s perfect for a chilly evening or a family gathering.
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Pro Tips For Making Paula Deen Brunswick Stew
- Brown the Meat: Get a good sear on the Boneless Pork Shoulder and Boneless Chicken Thighs by cooking them in batches over high heat with about 2 tablespoons of Olive Oil—this adds depth to the stew.
- Soften the Onions: Cook the Yellow Onion slowly over medium-low heat until it’s translucent and starting to caramelize; this brings out a sweetness that balances the savory flavors of the meat.
- Avoid Overcooking: Keep an eye on the stew’s simmer temperature and resist the urge to crank up the heat to finish it faster—overcooking makes the meat tough and the stew too thick.
- Prep Garlic Last: Mince the Garlic Cloves just before adding them to the stew to preserve their flavor and aroma; I learned this the hard way after losing a batch to bitter, pre-minced garlic.
Pro Cooking Tips for Perfect Results
Browning Techniques Matter
Proper browning creates the foundation for deep flavor in Brunswick stew. I use medium-high heat with 2 tbsp Olive Oil to get a good sear on the meat. Work in batches if needed to avoid crowding the pot, as this ensures proper browning. 🔥
Layering Flavors
The order of ingredients matters in this stew. After browning the meat and sautéing the aromatics, I add the remaining ingredients in a specific order to build complexity. The Worcestershire sauce and Smoked Paprika add depth that develops during the long simmer.
Simmering Secrets
Maintaining a gentle low simmer is crucial for tender meat and rich flavor. I keep my Dutch oven covered for 1 1/2 hours, checking occasionally to prevent sticking. The slow cooking allows all the flavors to meld together beautifully.
Consistency Control
The stew will thicken as it cools, so I adjust the consistency at the end. If it’s too thick, a splash of Chicken Broth thins it out. If too thin, I simmer uncovered for 10-15 minutes to reduce it to the perfect consistency.
Seasoning Strategy
I taste and adjust seasoning at the end of cooking when flavors have melded together. The 1 tsp Salt and 0.5 tsp Black Pepper provide a good base, but you may need to add more to taste after the stew has simmered.
Resting Benefits
Like many stews, Brunswick stew improves with time. I often make it a day ahead and refrigerate overnight, allowing flavors to deepen. When reheating, I do so gently on the stovetop, adding a bit of broth if needed.
Nutrition Facts
420kcal
Frequently Asked Questions
Can I make Paula Deen’s Brunswick Stew in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the meat and sauté the aromatics first, then transfer everything to the slow cooker and cook on low for 6-8 hours or high for 3-4 hours. The slow cooker method works beautifully for this stew, allowing the flavors to meld together perfectly.
What type of meat is traditional in Brunswick Stew?
Brunswick Stew typically includes a combination of meats. Traditionally, it’s made with rabbit or chicken, but modern recipes often use pork and chicken like Paula Deen’s version. The mix of meats provides a rich, complex flavor profile that’s characteristic of this Southern dish. Using different meats also helps create a more tender stew.
How do I store and reheat leftover Brunswick Stew?
Store leftover Brunswick Stew in an airtight container in the refrigerator for up to 4 days. To reheat, gently warm it on the stovetop over low heat, adding a splash of Chicken Broth if needed to thin it out. You can also freeze the stew for up to 3 months – just thaw overnight in the refrigerator before reheating.
Can I adjust the consistency of the stew?
Yes, you can adjust the consistency to your liking. If the stew is too thick, add a bit more Chicken Broth. If it’s too thin, simmer it uncovered for 10-15 minutes to reduce the liquid. The stew will also thicken as it cools, so keep that in mind when serving.
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