Brunswick Stew

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Brunswick Stew

Ingredients

  • 1½ pounds chuck roast
  • ½ pound small pork loin
  • 2 whole chicken breasts
  • 5 pounds potatoes, skinned and cubed
  • ½ large onion, chopped
  • 1 jug (46 ounces) tomato juice
  • 2 large cans (28 ounces each) crushed tomatoes
  • 2 bags (14 ounces each) frozen butterbeans
  • 2 bags (14 ounces each) frozen corn
  • 1½ sticks butter
  • 1 can (10.75 ounces) tomato puree
  • ⅔ cup ketchup
  • 3 tablespoons Worcestershire sauce
  • 3 tablespoons vinegar
  • 2 tablespoons hot sauce, or more
  • 3 tablespoons sugar
  • 3 teaspoons salt, or more to taste
  • 2½ teaspoons pepper, or more
  • 2 tablespoons crushed red pepper
  • 1 can (6 ounces) tomato paste
  • 2 quarts of water, or more to thin the soup out if it is too thick

Directions

  1. The day before

    Cook the chicken and beef together in a crockpot on low. Cook the pork in a crockpot also (does not take as long to cook as beef and chicken). Cook until meats are done, and when the chicken comes off the bones. Remove chicken skins and bones, then shred all the meat. Cook the potatoes separately in water.

  2. The day of

    Put all these ingredients along with the meats in a large heavy duty pot and cook on low for about 4 hours. Stir often to keep it from sticking.

    Note: The origin of Brunswick stew is disputed in the American Southeast, but as a fundraiser to feed a crowd the traditional way to make it is in a large iron pot over an open flame, stirred with a wooden oar. Some insist on using rabbit or squirrel meat as well.

Recipe courtesy of

Debby Wiggins of Wrightsville Beach

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