Get a Husband Brunswick Stew

284 Reviews 8 Pics
  • Prep

    30 m
  • Cook

    3 h
  • Ready In

    3 h 30 m
RAKESTRAW
Recipe by  RAKESTRAW

“The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!”

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Ingredients

Adjust Servings

Original recipe yields 16 servings

Directions

  1. Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
  2. Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
  3. Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

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Reviews (284)

Rate This Recipe
KLEEW17
225

KLEEW17

I have made this recipe twice now...once for just my family, the second time for a large crowd. Both times received raved reviews. Here are the changes I made: The first time for just the family I cut the recipe in half, replaced all the meats with boneless, skinless chicken breasts, did not saute the onions or celery, used one can of Rotel and one smaller can of diced tomatoes and put it all in the crock pot and cooked on low for 8 hours. About an hour before dinner I took out the chicken, shredded it, returned it to the pot and added 1 cup frozen corn, one can cream style corn and 1 cup each frozen okra slices and baby limas. My 14 year old said, "Mom, this is the best stew we've ever had!" When I made it for a large group (60 people) I tripled the recipe and replaced the meats with a pre-cooked sliced brisket that I chopped up, again used a mixture of Rotel and canned diced tomatoes and added more of the extra vegetables at the end as before. It was an all-out hit. Everyone loved the slight sweetness that the barbeque sauce gave it. (I used Kraft Hickory Smoked.) Thanks for a great recipe!

firegirl
154

firegirl

I too am in VA, where brunswick stew becomes a household staple during hunting season. Scratch the ground meats, use pulled pork, roast or steak. Add a pkg. of frozen lima beans. Also switch to niblet corn (1 can) 2 cans cream corn. A little old bay definitely helps as well. This is a lot less expensive and much better tasting than the $10 pint we get from the Ruritan Clubs. Freezes beautifully.

Jeannette
143

Jeannette

Compared recipes and took best of each - used crock pot, served with cornbread. Changes: 2lbs. boneless chicken thighs, 1lb. leftover pork roast, 1/2 cup diced smoked ham, plus 2 slices crumbled turkey bacon in place of all meats. Added 1/2 cup sliced okra, 2 cups lima beans, 1 clove minced garlic, 1 can chicken broth, dash of worcestershire. Replaced ketchup with tomato puree and creamed corn with 2 cups frozen. Increased BBQ sauce to 1 cup. Wonderful aroma!

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 380 cal
  • 19%
  • Fat
  • 18.8 g
  • 29%
  • Carbs
  • 25.3 g
  • 8%
  • Protein
  • 28.5 g
  • 57%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 836 mg
  • 33%

Based on a 2,000 calorie diet

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