Entree: United States – Tennessee, Southern United States – Tennessee Brunswick Stew

Serving Size: 6

Approximate Time

Prep 25 min

Cook 1 hr 20 min

Total 1 hr 45 min

Ingredients

- 2 tbsp (30 ml) vegetable oil
- 1 lb (450 g) smoked pork shoulder or picnic, trimmed and cut into 1/2-inch (1 cm) pieces
- 6 bone-in chicken thighs, approx. 1.5 lb (680 g), skin removed
- 1 large yellow onion, finely chopped, approx. 8 oz (225 g)
- 2 stalks celery, diced, approx. 4 oz (115 g)
- 1 medium green bell pepper, diced, approx. 6 oz (170 g)
- 3 cloves garlic, minced, approx. 0.3 oz (8 g)
- 6 cups (1.4 L) low-sodium chicken broth
- 1 can (14 oz / 400 g) crushed tomatoes
- 1/2 cup (120 ml) ketchup
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) Worcestershire sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 tbsp (25 g) packed brown sugar
- 1 tsp (5 ml) hot sauce (optional)
- 2 bay leaves
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cayenne pepper (adjust to taste)
- 1 tsp (5 g) dried thyme (or 1 tbsp / 3 g fresh thyme)
- 2 tsp (10 g) kosher salt, plus more to taste
- 1 tsp (5 g) freshly ground black pepper, plus more to taste
- 2 medium red potatoes, peeled and diced, approx. 1 lb (450 g)
- 1 cup (150 g) fresh or frozen corn kernels
- 1 can (15 oz / 425 g) butter beans (lima beans), drained and rinsed
- 2 tbsp (30 g) unsalted butter (optional, for finish)
- 2 tbsp (30 ml) chopped fresh parsley (optional, for garnish)
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) cold water (optional slurry to thicken)

Instructions

Short Description:
A hearty, tomato-forward Southern stew combining shredded chicken and smoked pork with potatoes, corn, and butter (lima) beans, slowly simmered until richly flavored. Thick, slightly sweet, and tangy — served hot as a complete main-course meal.

Regional Notes:
Tennessee's version emphasizes a mix of meats (commonly chicken plus smoked or country pork), a tomato-based broth, and seasonal vegetables, reflecting the state's barbecue and farming traditions. This recipe leans on smoked pork and bone-in chicken for a deep savory base, finished with a touch of brown sugar and cider vinegar for the characteristic sweet-tang balance of Tennessee Brunswick stew.

1. Heat 1 tbsp (15 ml) vegetable oil in a large heavy-bottomed pot or Dutch oven over medium-high heat. Add the pork pieces and brown on all sides, about 4–6 minutes. Transfer pork to a plate and set aside.
2. Add remaining 1 tbsp (15 ml) oil to the same pot. Season chicken thighs lightly with salt and pepper and brown skin-side (or outer) first, about 4 minutes per side, until golden; you do not need to cook through. Transfer chicken to the plate with the pork.
3. Reduce heat to medium. Add onion, celery, and bell pepper to the pot and cook until softened, about 6–8 minutes. Add garlic and cook 30–60 seconds more until fragrant.
4. Stir in crushed tomatoes, tomato paste, ketchup, Worcestershire sauce, brown sugar, apple cider vinegar, smoked paprika, cayenne, thyme, bay leaves, and chicken broth. Scrape up any browned bits from the bottom of the pot.
5. Return the browned pork and chicken thighs to the pot. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35–45 minutes, or until the chicken is falling off the bone and pork is tender.
6. Remove the chicken thighs to a cutting board. Discard bones and shred the meat with two forks; return shredded chicken to the pot. If the pork pieces are large and you prefer smaller bites, roughly chop or shred them before returning to the stew.
7. Add diced potatoes to the pot and simmer uncovered for 12–15 minutes, or until potatoes are tender. Stir occasionally and adjust heat to maintain a gentle simmer.
8. Stir in corn and drained butter (lima) beans and simmer 6–8 minutes more to heat through.
9. For a thicker stew, mash about 1–2 cups (240–480 ml) of the stew solids against the side of the pot with a large spoon, or stir in the cornstarch slurry and simmer 2–3 minutes until thickened. Remove and discard bay leaves.
10. Taste and adjust seasoning with additional salt, pepper, a splash of apple cider vinegar, or a dash of hot sauce as desired. Stir in butter for a silkier finish, if using.
11. Ladle hot Brunswick stew into bowls, garnish with chopped parsley if desired, and serve with cornbread or crusty bread.