Easy and Spicy Brunswick Stew (Vegan or Vegetarian or Not!) – with Chicken and Beef

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All Photos © Christine Elise McCarthy 2015

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vromans back

OK!  I was away a while but I should be posting more often now.  Today, let me present – Brunswick Stew.  Apparently, this is a traditional southern dish, but, despite dating a man from Arkansas for three years – I have never heard of it.   Apparently, there are lots of variations of this tomato-based soup that usually consists of lima or butter beans and one or two kinds of meat  – the most authentic using rabbit, squirrel or opossum – and vegetables.  Since most people aren’t often in the mood for those delicacies – chicken & pork are often used.

I did not use any back yard meat sources.  Or any real meat products.  I used Beyond Meat vegan chicken and their beefy crumbles – and these vegetables (plus a few more)!

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This could be done in a slow cooker on high for a few hours but it comes together on the stove in about an hour.  That time is mainly needed to make this dish thick – like a stew – and not just a hearty soup.  You could hasten that thickening by whisking a TBS of cornstarch into 1/2 cup water & adding it to the pot.  I went the old fashioned way & just let it simmer for a while.  And it was even thicker & more yummy the next day.

In a quick aside – look at this picture I caught of my cutie latest foster – Sid Vicious!  Isn’t he the sweetest little 7 pound guy?


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Anyway – here is the recipe.   The list is long but the ingredients are easy.

Easy and Spicy Brunswick Stew (Vegan or Vegetarian or Not!) – with Chicken and Beef

Feeds 4-6 very well – more of you serve it with steamed rice

9 oz vegan chicken (or real chicken)

9 oz beefy crumbles (or real ground beef)


2 cups vegetable stock

1 medium onion – diced

1 green bell pepper – diced

12 oz frozen or canned lima beans

6 oz corn

6 oz okra

2 red potatoes – diced (I skipped these to cut the carbs but potato is traditional in this recipe)

1 or 2 (10 oz) can Rotel or other diced tomatoes (or fresh tomatoes) – I used one can because I don’t like a lot of tomato in my soups

2 TBS Worcestershire sauce (or tamari/soy sauce – if you are vegan/vegetarian)

2 TBS steak sauce (or your favorite BBQ sauce)

1 TBS BBQ sauce (or more – to taste) – I used some of the Korean variety I show below AND some Spicy Stubb’s brand.

1 TBS ketchup

1 TBS Dijon

1 TBS hot sauce (I love Crystal – seen below) – more if you love heat

4 oz diced canned spicy jalapenos (optional) – I used all of a 4 oz can but use less if you dislike heat

2 bay leaves

1/2 tsp cayenne


Olive oil

Cornstarch (maybe)

Garnish ideas:  avocado, cilantro, chopped raw onion, HOT SAUCE, steamed rice, diced fresh tomato

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I tossed the chicken (in the bag) with enough flour to coat it.

Heat 1-2 TBS olive oil in a large stock pot over medium heat.  Cook the chicken until it sears & browns a bit.  Take it from the pan & set it aside.  Later – when it is cooled – you can shred it with two forks – though this step is not necessary.  I did shred it.

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If you are using real meat – cook both the chicken & beef (separately) in a bit of olive oil.  When done – shred the chicken & set both meats aside.

Add the onion & green pepper to the same pot.  Add a little oil if you need to.  Scrape the browned bits off the bottom of the pan & cook until the veggies are soft – only a few minutes.

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Then, just add everything else.  Bring to a boil & then simmer on low for about an hour.  If it gets too thick – add water.  If it is too thin – whisk 1-2 TBS cornstarch or flour into 1/2 cup water.  Bring the stew to a boil again & add the mixture.  It should thicken up pretty fast.  Season to taste with S&P, hot sauce & maybe more BBQ sauce.

Serve in bowls or over rice & garnish as you like.

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