The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email


Save 72% off of newsstand price now!

Subscribe to The Local Palate
Shop Marketplace Savor the South Newsletter Tableaux Newsletter Shop the South Marketplace Newsletter Snapshot: Nashville Newsletter Snapshot: Atlanta Newsletter Snapshot: Charlotte Newsletter Snapshot: Austin Newsletter Subscribe Digital Edition Send a Gift Customer Service App Store Google Play

Get the latest from the Local Palate, straight to your inbox.

Sign up

Get the latest from the Local Palate, straight to your inbox.

Brunswick Stew


For the Sweet Red BBQ Sauce:

3 tablespoons chili powder

1 tablespoon kosher salt

1⁄2 teaspoon cayenne

1⁄2 teaspoon red pepper flakes

Small pinch ground cloves

Small pinch ground allspice

6 ounces tomato paste

1 cup apple cider vinegar

2 garlic cloves, smoked*

½ small onion, chopped and smoked*

1 rosemary sprig

2½ tablespoons worcestershire sauce

2½ tablespoons molasses

2½ tablespoons corn syrup

1 cup packed brown sugar

½ orange

2¼ cups ketchup

*No smoker at home? Add a dash of liquid smoke.

For the brunswick stew:

1 tablespoon bacon fat

1 cup diced sweet onion

1 cup diced bell pepper

Kernels from 2 ears corn

1 cup baby green lima beans

½ pound pulled smoked pork butt or shoulder

2½ cups pork or chicken stock

1 (8-ounce) can crushed tomatoes

¼ teaspoon cayenne pepper

1½ teaspoons worcestershire sauce

2½ teaspoons Tabasco

1 cup Sweet Red BBQ Sauce (or substitute a store-bought tomato-based barbecue sauce)

Salt and black pepper to taste


  1. Make the barbecue sauce: In a heavy-bottomed pot over medium heat, toast first six ingredients. Add tomato paste and cook for 2 minutes. Deglaze pan with apple cider vinegar. Add garlic, onions, rosemary, worcestershire, molasses, corn syrup, and brown sugar. Squeeze orange juice into pot and add rind. Simmer for 45 minutes.
  2. Add ketchup and simmer for another 30 minutes. Let cool, then strain through a fine mesh strainer. Sauce will keep refrigerated in an airtight container for a few weeks.
  3. Make the stew: Heat bacon fat in a medium stockpot over medium heat. Add onions and peppers and sauté until slightly tender. Add corn, lima beans, pulled pork, stock, crushed tomatoes, cayenne, worcestershire, and Tabasco. Bring to a rapid simmer, stirring occasionally. Reduce heat to bring stew to a slow simmer, add barbecue sauce, and simmer for at least 45 minutes. Adjust seasoning to taste with salt and pepper.
From Eatymology: Brunswick Stew.
Print Recipe