How To Make Southern Brunswick Stew

How to make Brunswick Stew is easy?? it can be a little time consuming, but easy. It is deciding what kind you like that is the real pain point, I spent time tasting different stews at many restaurants over time. I wasn’t a fan of the real tangy and definitely did not like having to dish out the English peas, butter beans and other vegetables that are not on the top of my list. I pulled different parts of a lot of Brunswick Stew recipes until I perfected the one I use now.

My perfect Brunswick stew has a lot of chicken and smoked Boston Butt meat.That along with a lot of potatoes, onions and corn. It is not too tangy, not overly tomatoey, but lots of flavor. It soothes your soul on a cold winters night. Picture a steaming bowl full with some good saltine crackers and there is nothing like it. Makes me hungry for some right now.

Now on to how to make the perfect Brunswick Stew (at least to me). As previously stated I do not like those little round green peas, butter beans, green beans (let’s just say any beans in my stew). To be perfectly clear all of them can be added to this stew recipe and be delicious, so add what you like! If you make our recipe please share you likes or dislikes with us.

Debbie’s Brunswick Stew

Debbie Neel

Experiencing some cold weather?? Warm up with a steaming bowl of delicious Brunswick Stew!

5 from 2 votes

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Prep Time 1 hour hr

Cook Time 2 hours hrs

Servings 4 gallons

Equipment

• Extra large stock pot

Ingredients

  

• 4 to 5 lbs Boiled Chicken
• 4 to 5 lbs Smoked Boston Butt meat (no fat)
• 3 to 4 lbs finely diced onions (I used 3 lbs)
• 4 to 6 cups Chicken Stock from boiling chicken (I use skin on, bone in chicken breast)
• 6 oz Worcestershire Sauce
• 28 oz Catsup
• 5 to 8 lbs small diced potatoes
• 28 oz crushed tomatoes (can used diced tomatoes if you like tomato chunks in your Stew)
• 6 oz tomato paste
• 28 oz whole kernel corn (2 – 14 oz cans)
• 28 oz creamed corn (2 – 14 oz cans)
• 1/4 cup granulated sugar
• Salt to taste
• Pepper to taste
• hot sauce to taste (I like Crystals)

Instructions

 

• Shred up the cooked chicken and smoked pork meat and dice your onions up as small or large as you would like. You can leave it in shreds or cut the shreds up so the pieces of meat will be smaller.

  Put the chicken, pork, onions and enough stock to cover them in an extra large stock pot. Bring them to a boil and then turn down the heat and simmer for 1 hour. You will need to keep it stirred often. This is so that the the flavors can marry together before the other ingredients are added.

  After an hour add all other ingredients in the pot. You can then add more stock to make your stew to the consistency you would like. Again bring it to a boil, stirring often. Once it reaches a boil then turn it down and simmer for another hour, stirring very often (to prevent burning on bottom).

  Your stew is now ready to be enjoyed by the whole family with some good old fresh saltines. Enjoy!

  I know this recipe makes enough to feed a small army so please feel free to cut it in half if you want. I have always made this amount and we just freeze what does not get eaten.