New Brunswick Stew: A Hearty One-Pot Wonder

There’s nothing quite like the memory of a crisp autumn evening, the scent of woodsmoke hanging in the air, and a steaming bowl of hearty stew warming you from the inside out. My grandfather, a true New Brunswicker, used to make a version of this dish that was legendary. It wasn’t fancy, just a jumble of ingredients simmered together with love and a whole lot of flavor. It was the kind of meal that brought everyone together, sharing stories and laughter around a crackling fire, and it’s a tradition I’ve happily carried on, with my own little twists.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 1 hour
• Total Time: 1 hour 15 minutes
• Servings: 8-10
• Dietary Type: Varies (see variations)

Ingredients

• 2 (15 ounce) cans chicken broth
• 2 (15 ounce) cans crushed tomatoes
• 18 ounces prepared pulled barbecued pork (can be found in tub packages in the refrigerated meats section. Curly’s is one brand)
• 18 ounces prepared pulled barbecued beef
• 2 (5 ounce) cans chicken
• 15 ounces creamed corn
• 15 ounces whole kernel corn
• 1 medium onion, diced
• 2 tablespoons butter
• ¾ teaspoon garlic powder
• ½ teaspoon cinnamon
• 2 tablespoons sugar
• 1 teaspoon ground black pepper
• 1 teaspoon seasoning salt
• 1 tablespoon yellow mustard
• 1 cup shredded cheddar cheese (optional garnish)
• 2 teaspoons hot sauce (equal to a couple splashes depending upon your preference(I like Texas Pete)

Equipment Needed

• Large, deep pot or Dutch oven
• Cutting board
• Knife
• Measuring spoons and cups
• Wooden spoon or heat-resistant spatula

Instructions

1. Begin by preparing your base. In a large, deep pot or Dutch oven, melt the butter over medium heat. Add the diced onion and sauté until translucent, approximately 5-7 minutes. Stir occasionally to prevent burning. You want the onion to soften and release its sweet flavor, creating a foundation for the stew’s depth.

2. Now, it’s time to combine all the main ingredients. Dump the two cans of chicken broth and the two cans of crushed tomatoes into the pot with the softened onions. Give it a stir to combine.

3. Next, add the protein powerhouses: the prepared pulled barbecued pork and pulled barbecued beef. Ensure the pulled meats are somewhat broken up if they are in large clumps to ensure even distribution of flavor throughout the stew. Then, add both cans of chicken, including the liquid from the cans for extra flavor, to the mixture.

4. Introduce the sweetness. Add the can of creamed corn and the can of whole kernel corn to the pot. Do not drain the whole kernel corn as the liquid is part of the broth for the stew.

5. Infuse with spice. Add the garlic powder, cinnamon, sugar, ground black pepper, seasoning salt, yellow mustard, and optional hot sauce. The cinnamon might seem like an unusual addition, but it adds a subtle warmth and complexity that elevates the stew.

6. Stir the mixture well, ensuring all ingredients are evenly distributed.

7. Bring the stew to a simmer over medium heat. Once simmering, reduce the heat to medium-low.

8. Simmer the stew for 1 hour, stirring occasionally to prevent sticking to the bottom of the pot. The longer it simmers, the more the flavors will meld together, creating a richer, more complex taste. If the stew becomes too thick, add a little more chicken broth to reach your desired consistency.

9. Before serving, taste and adjust seasonings as needed. You may want to add more salt, pepper, or hot sauce to your preference.

10. Ladle the stew into bowls and garnish with shredded cheddar cheese, if desired.

Expert Tips & Tricks

• Maximize Flavor: For an even deeper flavor, consider browning the pulled pork and beef in the pot before adding the other ingredients. This will create a delicious fond (the browned bits on the bottom of the pot) that will add richness to the stew.
• Spice it Up: If you like a spicier stew, add a pinch of cayenne pepper or a chopped jalapeño pepper to the pot along with the other spices.
• Make it Ahead: This stew is even better the next day! The flavors have more time to meld together. Prepare it a day in advance and store it in the refrigerator.
• Thickening the Stew: If you prefer a thicker stew, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water to create a slurry. Stir the slurry into the stew during the last 15 minutes of simmering.
• Vegetable Boost: Add diced carrots, celery, or potatoes to the stew for extra vegetables and nutrients. Add them when you sauté the onions.

Serving & Storage Suggestions

Serve the New Brunswick Stew hot, ladled into bowls. The optional shredded cheddar cheese adds a creamy, tangy element that complements the savory stew. You can also serve it with a side of cornbread, crusty bread, or crackers for dipping.

Storage:

• Room Temperature: Do not leave the stew at room temperature for more than 2 hours.
• Refrigerator: Store leftover stew in an airtight container in the refrigerator for up to 3-4 days.
• Freezer: For longer storage, freeze the stew in freezer-safe containers for up to 2-3 months. Thaw overnight in the refrigerator before reheating.

Reheating:

• Stovetop: Reheat the stew in a pot over medium heat, stirring occasionally, until heated through. Add a little chicken broth if needed to thin the stew.
• Microwave: Reheat individual portions in the microwave on high for 2-3 minutes, or until heated through.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	440.2 kcal	N/A
Calories from Fat	N/A	45%
Total Fat	21.9 g	33%
Saturated Fat	9.5 g	47%
Cholesterol	91.3 mg	30%
Sodium	1128.4 mg	47%
Total Carbohydrate	33 g	11%
Dietary Fiber	3.7 g	14%
Sugars	11.3 g	N/A
Protein	30.8 g	61%

Variations & Substitutions

• Gluten-Free: Ensure all ingredients, especially the barbecue sauce on the pulled pork and beef, are gluten-free. Skip the bread or crackers on the side.
• Spicy: Increase the amount of hot sauce or add a pinch of cayenne pepper for a spicier version.
• Different Meats: Feel free to experiment with other meats such as ground beef, sausage, or even venison. Adjust cooking times accordingly.
• Vegetarian: Substitute the meat with hearty vegetables like mushrooms, eggplant, and zucchini. Use vegetable broth instead of chicken broth. Add smoked paprika for a smoky flavor.
• BBQ Sauce Variation: The taste of the BBQ sauce on the pulled pork and beef will greatly impact the stew’s flavor. Using different BBQ sauces is one easy and customizable way to adjust the flavor profile.

FAQs (Frequently Asked Questions)

Q: Can I use different types of canned corn?

A: Absolutely! Feel free to use a different type of creamed corn like a fiesta corn or sub the canned whole corn with frozen corn.

Q: Can I make this in a slow cooker?

A: Yes, you can! Sauté the onions in butter on the stovetop, then transfer all ingredients to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: Can I omit the cinnamon?

A: Yes, you can, but I encourage you to try it! The cinnamon adds a subtle warmth and complexity to the stew that you might enjoy. If you’re unsure, start with a smaller amount (1/4 teaspoon) and taste as you go.

Q: How do I know when the stew is done?

A: The stew is done when the flavors have melded together and the stew has thickened slightly. The meats should be tender and easily shredded with a fork.

Q: Can I add beans to the stew?

A: Yes, you can add beans for extra fiber and protein. Pinto beans, kidney beans, or black beans would all be great additions. Add them during the last 30 minutes of simmering.

Final Thoughts

New Brunswick Stew is more than just a recipe; it’s a tradition, a memory, and a celebration of simple, hearty food. It’s a flexible dish, so don’t be afraid to adjust it to your liking, using whatever ingredients you have on hand. Gather your friends and family, share a bowl of this comforting stew, and create your own memories around the table. I hope you enjoy this recipe as much as my family does. Bon appétit!