Eagle Southern Brunswick Stew Recipe

A hearty, slow-cooked Southern classic packed with tender meats, garden-fresh vegetables, and the unmistakable smoky depth of our signature Eagle spices.

3.5 Hours

TIME

SERVINGS

8-10

Intermediate

DIFFICULTY

Ingredients

THE MEATS

2 lbs Pulled Pork, 1 lb Shredded Chicken, 4 slices Thick-cut Bacon

THE VEGETABLES

2 cans Lima Beans, 2 cans Sweet Corn, 1 large Sweet Onion (diced), 28oz Crushed Tomatoes and some Ketchup to make it sweeter

EAGLE SIGNATURE FLAVORS

4 tbsp Eagle All Purpose Seasoning, 1 cup Eagle Peach BBQ Sauce, 2 tbsp Red Pepper Flakes

LIQUIDS

4 cups Beef Stock, 2 tbsp Apple Cider Vinegar, Liquid Hickory just incase you aren'r using smoked meat for that smokey flavor 1/4 cup Worcestershire Sauce

Cooking Instructions

1

Food photography showing browning bacon and onions sautéing in a cast-iron pot on a stovetop. The image evokes a warm, rustic, and appetizing cooking atmosphere.

Sizzle the Base

In a large heavy-bottomed pot or Dutch oven, cook bacon until crispy. Remove bacon but leave the drippings.

2

Rustic food photography of a cast iron pot filled with braised pulled meat and herbs. The scene is set on a dark wooden table with a warm, home-cooked atmosphere.

Sauté and Season

Add diced onions to the drippings and sauté until translucent. Stir in Eagle All Purpose or Cajun Seasoning to toast the spices for 1 minute.

3

Studio photography of a hearty vegetable and chicken stew freshly cooked in a cast iron pot. The setting on a rustic wooden table creates a cozy, appetizing, home-cooked atmosphere.

Building the Stew

Add pulled pork, shredded chicken, lima beans, corn, tomatoes, and beef stock. Stir well to combine all ingredients.

4

Studio photography of a rustic bowl of chunky vegetable soup, served with a side of cornbread and iced tea on a wooden tabletop. The scene conveys a warm, comforting, and homestyle dining atmosphere.

The Eagle Secret

Mix in Eagle Smokin' Gold Sauce, vinegar, and Worcestershire. Bring to a low boil, then reduce heat to a simmer.

Eagle Chef’s Secret Tip

"For the most authentic flavor, let your Brunswick Stew sit in the fridge overnight and reheat it the next day. Spices have more time to penetrate the meat, making the second day even better than the first!"

Serve with Cornbread

Flavor Takes Flight!

EagleFlavor.com