Smokey Bones Brunswick Stew

Submitted by Chef #402898

"Culinary choices typically change with the seasons. So as fall gives way to winter, comfort foods become increasingly more popular. That’s true at Smokey Bones Barbeque & Grill, which operates casual dining restaurants in the Eastern and Midwestern U.S. The Smokey Bones Brunswick Stew is one of the restaurant’s most popular menu items, particularly in winter. At-home chefs will serve up a warm, memorable, seasonal meal with this Smokey Bones recipe:"

 

• Ready In: 1hr 15mins
• Ingredients: 16
• Serves: 12

ingredients

• 1 roasting chicken (about 1-1/2 pounds)
• 1419.54 ml water
• 302.54 g ground beef
• 680.38 g onions, diced (about 4 cups)
• 340.19 g smoked pork (pulled pork, or 1 pound ground pork, see note)
• 793.78 g can crushed tomatoes
• 2 (793.78 g) can diced tomatoes with juice
• 177.44 ml ketchup
• 14.79 ml yellow mustard
• 59.14 ml Worcestershire sauce
• 3.69 ml hot sauce
• 7.39 ml salt
• 4.92 ml ground black pepper
• 29.58 ml granulated sugar
• 59.14 ml barbecue spice
• 2 (850.48 g) can cream-style corn

directions

1. • Cut chicken into pieces, place in a stockpot and cover with water and bring to a boil. Reduce heat, cover and simmer until chicken is tender, about 30 minutes.
2. • Remove chicken and pour stock into a bowl or large measuring cup.
3. • When chicken is cool, discard skin. Pull meat from bones and discard bones. Tear meat into small pieces. Six ounces of smoked chicken meat may be used in place of raw chicken, and water or canned broth may be substituted for stock.
4. • In a large skillet, cook beef over medium heat until about half done.
5. • Add onions and cook until translucent, about 8 minutes. Add chicken and pulled pork. Stir and cook until well mixed and heated through, about 5 minutes. Remove from heat.
6. • Transfer the meat mixture to the stockpot. Stir in 4 cups of the reserved chicken stock.
7. • Stir in tomatoes and their juice, ketchup, yellow mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar, barbecue spice and corn. Bring to a boil, then reduce heat and simmer about 1 hour.
8. • Stir occasionally, adding stock if needed.
9. Note: When substituting ground pork for smoked pulled pork, cook the ground pork with the beef and add 1/2 teaspoon of liquid smoke to the stew with the other seasonings.

Reviews

[ColoradoCooking]

This was exactly like the restaurant. We really enjoyed this recipe. I used our shredded pulled pork and a rotisserie chicken (saved time). It’s even better the next day.

 

[6honks]

My family loves this stew. However, instead of the hassle of adding ketchup, mustard, Worcestershire sauce, hot sauce, salt, pepper, sugar and BBQ sauce, I just add an 18 oz. bottle of Sweet Baby Ray's Sweet and Spicy BBQ sauce. You can add more hot sauce if you like it spicier. I've also used the Chipotle BBQ sauce to spice it up. I like to add 1-14 oz. can of whole kernel sweet corn, drained.

 

[Melanie C.]

It is not exactly as I remember but it is good. Family loved it!

 

[knutesmom]

This was great!! I used Emrils'Essence as the barbeque spice, and I can't tell that it isn't the original. We also smoked the chicken and used left over stock. Great dish any time of the year!

 

[AMDmtmom]

Unbelievable! My husband and I were shocked at how much this was exactly like the brunswick stew at Smokey Bones! Loved it!