Southern Soul’s Brunswick Stew

By: Hannah Lee Leidy
Brunswick Stew
Photo by Greg Ceo

This brunswick stew recipe comes from Southern Soul Barbeque on St. Simons Island. Warm up during the winter season with a bowl of beans, veggies, and an assortment of meats. It’s so good that it made our list of top stews keeping us warm for the winter.

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Serves 8 to 10

  • 1 stick butter
  • 1 large onion, finely diced
  • 1 tablespoon minced garlic
  • 1 teaspoon cayenne pepper
  • ½ tablespoon freshly ground black pepper
  • ½ tablespoon sea salt
  • 2 tablespoons high-quality worcestershire sauce
  • ¼ cup North Carolina-style vinegar-pepper barbecue sauce (Southern Soul’s Red Swine Wine)*
  • ¾ cup sweet brown sugar-and-mustard-based barbecue sauce (Southern Soul’s Sweet Georgia Soul Sauce)*
  • ½ pound pulled smoked chicken
  • ½ pound chopped smoked pork
  • ¼ pound chopped smoked brisket
  • ½ pound chopped smoked turkey
  • 2 cups crushed tomatoes (if using canned, use no salt added)
  • 4 cups homemade or no-salt-added chicken broth, plus more for finishing
  • 1 cup coarsely chopped fresh tomatoes
  • 2 cups sweet yellow corn
  • 2 cups butter beans
  • 5 to 7 dashes hot sauce, or to taste
  1. In a large, heavy-bottomed stockpot or dutch oven over medium heat, melt butter. Add onion and cook, stirring occasionally, until translucent, about 15 minutes. Stir in garlic and cook until fragrant, 3 to 5 minutes.
  2. Add cayenne, black pepper, salt, and worcestershire, stirring to incorporate. Cook for 6 to 8 minutes, then stir in barbecue sauces and all of the smoked meat, making sure meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.
  3. And crushed tomatoes and broth. Increase heat to high and bring just to a boil, then reduce heat to low and cook, uncovered, for about 2 hours, stirring occasionally.
  4. Add chopped tomatoes, corn, butter beans, and hot sauce. Cook, uncovered, until thick enough for a spoon to stand in, about 30 minutes. Add broth as needed and serve hot, preferably with cornbread. If storing, cool completely before refrigerating. Will keep up to 5 days in the fridge.

  • Recipe by Griffin Bufkin and Pitmaster Harrison, Sapp of Southern Soul Barbeque, St. Simons Island, Georgia

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