Slow Cooker Brunswick Stew
Smoky, mesquite flavors take center stage in this slow cooker Brunswick stew that’s filled with tender bites of steak and pork plus lots of vegetables like roasted red peppers, two types of corn, lima beans, and more!
Nuts About Brunswick Stew!
Brunswick stew was created in the 1800’s in Brunswick County, Virginia…or North Carolina—depending who is telling the story; it was a dish created to feed a lot of people with ingredients that were easy to acquire and in the 1800’s that meant squirrel meat. That’s right! The original Brunswick stew recipe called for squirrel meat over chicken, pork, or beef. It also didn’t have any vegetables other than onions—so basically a big ol’ stew of squirrel and onions—not the worst thing in the world but thank goodness for modern day variations!
Over time squirrel meat disappeared from the recipe and now most recipes call for chicken instead—this slow cooker Brunswick stew recipe kicks it up a notch and calls for pork and steak.
I will say that my husband is a mountain man and he would one hundred percent bring home a few squirrels for me to make an authentic Brunswick stew but it’s not squirrel hunting season yet so for now, pork and steak will have to do! But the day he hooks me up with a few squirrels is the day I make an authentic Brunswick stew—well, I’ll add more than just onions to my stew but still closer to authentic than not—and you all will be the first to get the my honest review!
Here’s What You Need To Make This Slow Cooker Brunswick Stew:
◑ Pork Tenderloin
◑ Eye of Round Steak
◑Cream Style Corn
◑Whole Kernel Corn
◑Roasted Red Peppers
◑McCormick Grillmates Mesquite Marinade (Or 1 and 1/2 cups of your favorite barbecue sauce!)
◑Apple Cider Vinegar
A Note: I’m using two types of broth to prevent an overwhelming beef stew flavor throughout this stew but if you only have one broth or the other on hand go ahead and use that!
How to Make Slow Cooker Brunswick Stew:
Step one—Add pork tenderloin, steak, onion, and celery to slow cooker, sprinkle with mesquite marinade, top with sliced butter, and pour in beef broth.
Step two—Cook on low for 8 hours; shred meat.
Step three—Add remaining ingredients to slow cooker; cook for 30 more minutes on high.
Step four—Give it a good stir and serve!
Slow Cooker Brunswick Stew
- 2 lb pork tenderloin
- 12 oz beef round steak
- 2 yellow onions sliced
- 3 stalks celery sliced
- 4 tbsp butter sliced
- 1 packet McCormick Grillmates Mesquite Marinade
- 14.70 oz can cream style corn
- 8.5 oz can lima beans
- 28 oz can tomato sauce no salt added
- 8.75 oz can whole kernel corn no salt added
- 12 oz jar roasted red peppers
- 1 tbsp garlic powder
- 2 tsp Worcestershire sauce
- 2 tbsp sugar
- 2 tbsp apple cider vinegar
- 1/2 tbsp smoked paprika
- 8 cups beef broth low sodium
- 4 cups chicken broth low sodium
- Add pork tenderloin, steak, onion, and celery to slow cooker, sprinkle with mesquite marinade, top with sliced butter, and pour in beef broth.
- Cook on low for 8 hours; shred meat.
- Add remaining ingredients to slow cooker; cook for 30 more minutes on high.
- Give it a good stir and serve!