Autumn Harvest Brunswick Stew is a hearty, soul-warming dish perfect for when the leaves start to turn and you’re craving something cozy. With a mix of tender meats and seasonal vegetables, this stew captures the essence of fall in every spoonful.
The foundation of this stew starts with boneless chicken thighs and pork shoulder, providing a rich, savory base that becomes incredibly tender as it cooks. Olive oil is used for browning the meat and sautéing the vegetables, adding a touch of healthy fat and flavor. Onion and garlic are classic aromatics that infuse the stew with depth and aroma. For the liquid, chicken broth and diced tomatoes create a flavorful, slightly tangy broth that complements the meats and vegetables. The fresh corn kernels add sweetness and a bit of crunch, while diced potatoes bring heartiness and texture. Lima beans offer a creamy element, balancing the stew beautifully. A splash of apple cider vinegar and Worcestershire sauce enhances the dish with tangy and umami notes. Finally, smoked paprika adds a hint of smokiness, while salt and pepper season everything to taste. A sprinkle of fresh parsley at the end brightens each serving.
This Brunswick Stew pairs wonderfully with a side of warm, crusty bread for dipping. A simple green salad with a light vinaigrette will complement the richness of the stew and add a fresh, crunchy contrast. For a bit of Southern flair, serve alongside some cornbread.
Start by heating your olive oil in a large pot over medium heat. Once the oil is shimmering, add the chicken thighs and pork shoulder. Let them cook until they’re browned on all sides. This step is crucial for building flavor, so don’t rush it. After the meats are browned, remove them from the pot and set them aside on a plate.
In the same pot, add the diced onion and minced garlic. Sauté them until the onions become translucent and the garlic is fragrant. This should take about 5 minutes. Then, return the browned meats to the pot.
Next, pour in the chicken broth and diced tomatoes. Stir in the corn, potatoes, and lima beans, ensuring everything is well mixed. Add the apple cider vinegar, Worcestershire sauce, and smoked paprika. Season with salt and pepper to taste. Give everything a good stir to combine.
Bring the stew to a gentle simmer, then reduce the heat to low. Cover the pot and let it cook for 1.5 to 2 hours. This slow cooking time is key for tenderizing the meat and allowing the flavors to meld together.
Once the meats are tender and the vegetables are cooked through, taste the stew and adjust the seasoning if necessary. Serve it hot, garnished with fresh parsley for a pop of color and freshness.
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