Hearty Jack’s Brunswick Stew Recipe for Cozy Nights

Hey, comfort food fans! Nothing says “home” like a big bowl of Brunswick stew, and this recipe from Trisha Yearwood is a total winner. It’s packed with tender chicken, pork, and veggies, all simmered in a smoky, tangy broth that’ll warm you from the inside out. Perfect for chilly nights or feeding a crowd, this stew is like a hug in a bowl (and who doesn’t need that?). I’m breaking it down step-by-step so you can make this Southern classic with ease. Let’s get that pot simmering!

Ingredients

Here’s what you’ll need to make about 16 cups (serves a crowd!):

  • 1 pound Boston butt pork roast (for that rich, slow-cooked flavor)

  • 1 pound fresh chicken or turkey breast, bone-in (adds depth to the stew)

  • 1 large onion, finely chopped (the savory backbone)

  • 2 (15-ounce) cans cream-style corn (for that creamy, sweet touch)

  • 1 (28-ounce) can crushed tomatoes (brings the tangy base)

  • 1 (12-ounce) bottle chili sauce (don’t worry, it’s not too spicy)

  • 1 cup chicken broth (keeps it nice and brothy)

  • ¼ cup Worcestershire sauce (for that umami kick)

  • ¼ cup (½ stick) butter, cut into small pieces (because butter makes it better)

  • 2 tablespoons cider vinegar (a little zing goes a long way)

  • 2 teaspoons dry mustard (adds a subtle, warm spice)

  • ½ teaspoon salt (to bring all the flavors together)

  • ½ teaspoon freshly ground black pepper (for a hint of bite)

  • ½ teaspoon pepper sauce (like Tabasco, for a touch of heat)

Instructions

Ready to whip up a pot of stew that’ll have everyone coming back for seconds? Here’s how to do it, nice and easy.

  1. Prep the meats. Grab a large stockpot and add the pork roast and chicken (or turkey) breast. Cover them with water—about 6 to 8 cups should do it. Bring it to a boil over high heat, then lower to a simmer. Cover and let it cook until the meats are tender and shred easily, about 1 ½ hours. (Patience is key here—low and slow makes it fall-apart good.)

  2. Shred the meats. Once the meats are tender, use tongs to transfer them to a cutting board. Let them cool slightly, then remove any bones and shred the meat into bite-sized pieces. (I know, it smells amazing already!) Return the shredded meat to the pot with the cooking liquid.

  3. Add the flavor builders. Stir in the chopped onion, cream-style corn, crushed tomatoes, chili sauce, chicken broth, Worcestershire sauce, butter, cider vinegar, dry mustard, salt, black pepper, and pepper sauce. Give it a good mix to combine all those incredible flavors. (Ever wonder why Southern stews taste so good? It’s all in the layering!)

  4. Simmer to perfection. Bring the stew to a gentle boil over medium-high heat, then reduce to low. Let it simmer, uncovered, for about 2 hours, stirring occasionally. The stew will thicken up and the flavors will meld into something truly magical. If it gets too thick, add a splash of water or broth to keep it just right.

  5. Taste and serve. Give it a taste and adjust with a pinch more salt or pepper if needed. Ladle the stew into bowls and serve it piping hot. It’s comfort food at its finest!

Serving Ideas

This Brunswick stew is a meal all on its own, but it pairs beautifully with cornbread or those fluffy buttermilk biscuits you might’ve made (wink!). Serve it up for a cozy family dinner, game day, or a big holiday gathering. It freezes well too, so save some for a rainy day when you need a quick comfort fix.

Why You’ll Love This Recipe

This stew is the ultimate Southern comfort food—hearty, flavorful, and perfect for feeding a crowd. It’s a one-pot wonder that’s easy to make but tastes like you’ve been cooking all day. Whether you’re a seasoned cook or just craving something soul-warming, this recipe’s got you covered.