Wendy’s Tummy Tingling Brunswick Stew - Carolina Country

Wendy’s Tummy Tingling Brunswick Stew

3.8/5 rating (72 votes)
  • Category: Soups, Main Courses
  • Servings: Yield: About five gallons, great for sharing and freezing
  • Print Recipe
Wendy’s Tummy Tingling Brunswick Stew

Gather friends and cook in a big old pot over the fire, or make a smaller batch inside on a cold winter’s day. This recipe can be easily scaled up or down.


  • 5 pounds chuck roast, cut into chunks

  • 5 pounds Boston butt pork roast, cut into chunks 

  • 6 pounds bone-in chicken with skin (white and dark)  

  • 1 jug (64-ounce) apple juice  

  • 1½-2 quarts water

  • 1 bottle (46-ounce) spicy hot V8 juice

  • 4 large sweet onions, diced

  • 4 pounds tiny butterbeans

  • 2 pounds yellow & white corn mix

  • 6 cans (17-ounce) creamed corn

  • 4 cans (28-ounce) petite diced tomatoes 

  • Salt and pepper as needed

  • 4 large white potatoes, cut in small cubes 

  • 4 large NC sweet potatoes, cut in small cubes 

"Stew Dressing"

  • 1 cup apple cider vinegar

  • ¾ cup ketchup 

  • ¾ cup sweet hot mustard

  • 1 cup brown sugar

  • ½ cup Worcestershire sauce 

  • 1 cup butter 

  • 1 tablespoon poultry seasoning

  • Hot sauce or crushed red pepper (optional)


  1. For the first layer of flavor, grill beef and pork just enough to get a light "char" on all sides. (Cutting the roasts into chunks allows more exposure to the grill for charring.) These meats need not cook till done—this is just to brown and season the surfaces. Grill chicken until completely done.

  2. Put beef and pork into large (5-gallon) pot. Add apple juice and water, enough to cover meats plus 1–2 inches. Bring to a boil, loosely cover and reduce to a slow boil. Continue simmering until meat is tender, about 1 hour. Remove meats from broth. Shred/coarsely chop. Debone, chop chicken and mince crispy skin.

  3. Add chopped meats with remaining ingredients (except potatoes) to broth. Add 2–3 tablespoons of salt and black pepper. Bring to boil, then reduce to a simmer. Cook about 1 hour, stirring often, until butterbeans are tender and stew has cooked down a bit. Add potatoes and cook 25–30 minutes more, just until tender.

  4. For stew dressing, which seasons and thickens stew, combine all ingredients in a heavy saucepan. Simmer about 45 minutes until thickened, stirring frequently.

  5. Remove stew from heat and stir in dressing. Let sit for a while for flavors to mingle. Taste and add additional salt and pepper if needed. Ladle into containers and let cool before covering and freezing.

Recipe courtesy of

Wendy Perry, a culinary adventurist and blogger, chats about goodness around NC on her blog at WendysHomeEconomics.com.

Rate this recipe

3.8/5 rating (72 votes)

Share this recipe

Leave a comment

You are commenting as guest.

Like this?

Share it with others