Debbie's Brunswick Stew -

Debbie's Brunswick Stew

Debbie Neel

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

Prep Time 1

Cook Time 2

Servings 4 gallons

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)

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.