Brunswick Stew That’s Super Easy & Delicious

Brunswick Stew was on the menu this cold and blustery weekend.

It seems winter just won’t quit this year. We hopefully had our last freeze of the spring this weekend, so I made some soul warming Brunswick Stew and cornbread. Brunswick Stew is a southern thing and may have started with local beans, wild game and a tomato base, but I think of it as a BBQ dish.

This recipe is not mine, I found it on the blog Spicy Southern Kitchen by Christin Mahrilig. What I love about this recipe, is that it is so easy to make, so completely delicious and you can make it your own by adding in your own preferences. Here is what I do to make it super easy.

I make it with all pork instead of the pork/chicken ratio in the original recipe. My local grocery store sells pulled pork in quart and gallon containers, frozen from a local barbecue restaurant. The quart of pork is the perfect amount for this recipe. If your store doesn’t sell a similar product, you could probably get a quart at a local barbecue restaurant or of course do your own pork butt, on the smoker, in the oven or the crockpot.

For the veggies, I use a bag of frozen mixed veggies. It must include corn and lima beans and could include okra! But that is the beauty of this recipe, you can use what suit your tastes. For the barbecue sauce, again I do my own thing. I actually use a half and half mixture of a Carolina sauce, which is a little more vinegar-y, and a Kansas City sauce, which is sweet with a deep rich tomato flavor. This makes it not too vinegar-y and not too sweet and oh so just right!

You can also use your favorite hot sauce and adjust the intensity of the heat to your liking!! See it’s such a user friendly recipe!

And once you put all the ingredients together, you just really need to heat it up. I prefer to make it in advance and let all the flavors develop!! Yum! So head over to the Spicy Southern Kitchen and give this recipe a try. And if you do, please let Christin know how much you love it!

Now, I love to serve this up with a side of cornbread waffles! It’s super simple to mix up a batch of Jiffy Corn Muffin batter, add a heaping helping (about a cup) of cheddar cheese and bake up some waffles on my waffle maker.

Of course you can use your own cornbread recipe. I know it’s probably against some sacred southern law to make sweet cornbread. I was raised in the South, but my mama was from Minneapolis and we like our cornbread sweet. If you haven’t ever tried a cornbread waffle you should give it a try.

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I love my new waffle iron. I got it from Santa, but you can get one here.

It makes the cornbread ever so slightly crunchy on the outside, but warm and fluffy on the inside. And the cheddar cheese gets perfectly toasted! Yumicious!!

Even though I made this Brunswick Stew this weekend because it was so cold outside, it is perfect for any time of the year. After all it is barbecue food!