Pioneer Woman Brunswick Stew Recipe

Pioneer Woman Brunswick Stew Recipe is this smoky-sweet-meaty-simmered wonder that tastes like a Southern hug in a bowl. It’s cozy, fast-ish, and full of pantry/freezer staples — pulled pork, chicken, lima beans, fire-roasted tomatoes, all stewed down into something that feels way more complicated than it actually is. Not gonna lie… I made this once just to use up leftovers, and now it’s on repeat when I need comfort that doesn’t taste like compromise.

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Ingredients Needed

1½ tbsp canola oil – neutral oil to sauté without overpowering.
1 large onion, finely chopped – brings sweetness and base flavour.
2 cloves garlic, minced – don’t skip, it builds depth.
2¼ cups low-sodium chicken broth – adjust salt later, not now.
2 tbsp tomato paste – adds body and richness.
1 can (14.5 oz) fire-roasted diced tomatoes – smoky, tangy, the fire-roasted bit matters.
1½ cups frozen corn – adds sweetness and a little pop.
1½ cups frozen lima beans – classic, filling, and fibre-rich.
¾ cup barbecue sauce – the backbone of the whole stew.
2 tbsp brown sugar – balances the tang.
1 tbsp Worcestershire sauce – umami boost.
1½ tsp hot sauce – use your fave, dial the heat.
¼ tsp ground black pepper
⅛ tsp crushed red pepper – tiny heat, adjust to taste.
1–2 pinches cayenne pepper – sneaky background heat.
2½ cups pulled smoked pork – store-bought or leftovers work fine.
1½ cups cooked diced chicken (breast or thigh) – roasted or smoked, your call.

How To Make Pioneer Woman Brunswick Stew

Sauté Your Base:
Heat oil in a big pot or Dutch oven. Add onion, cook until soft and golden (5–6 mins). Toss in garlic, stir for 1 minute. Smells amazing already? Yep.

Build the Broth:
Mix tomato paste with a splash of broth (¼ cup). Pour that in first, then everything else: broth, fire-roasted tomatoes, corn, lima beans, BBQ sauce, brown sugar, Worcestershire, hot sauce, black pepper, crushed red pepper, cayenne. Stir. Bring it to a lazy boil.

Simmer & Wait:
Lower heat, let it all stew gently for 15 minutes. Stir sometimes. Go check your email or start some cornbread.

Add the Meat:
Stir in your pulled pork and diced chicken. Let it simmer another 5 minutes — just enough to heat through without drying it out.

Taste and Serve:
Taste and tweak — salt, extra BBQ sauce, whatever you want. Serve it hot with a drizzle of BBQ on top. Maybe some bread on the side. Maybe not.

Recipe Tips

Choose BBQ sauce wisely. It defines the flavour — smoky, sweet, vinegary, whatever you love.
Frozen veg = easy win. If you’re using fresh, cook them a bit longer.
Meat timing matters. Don’t add the pork/chicken too early or you’ll get dry stringy sadness.
Adjust heat last. You can always add more cayenne, but you can’t take it back.

How to Store & Reheat

Room Temperature: Let cool no more than 1 hour.
Fridge: Airtight container, 3–4 days.
Freezer: Up to 3 months. Defrost overnight in fridge.
Reheat: Medium pot on stovetop, or microwave in bursts, stirring halfway.

Nutrition Facts (Approx. per serving)

Calories: 380
Sodium: 800mg
Protein: 20g
Fat: 8g
Carbs: 30g
Fibre: 5g
Sugar: 10g

FAQs

Can I make Brunswick stew without pork?

Absolutely — double the chicken or use turkey. Still rich and satisfying.

Is Brunswick stew supposed to be thick?

Yes, it’s more stew than soup. The veggies and meats thicken it naturally.

Can I use fresh vegetables instead of frozen?

Yep, just cook them a few minutes longer before adding the meat.

Can I use rotisserie chicken?

Totally — it’s a shortcut that works beautifully. Dice it up and toss it in.

Can I make it in a slow cooker?

Sure. Dump everything but the meats in for 4 hours on low. Add meats in last hour.