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Brunswick Stew Recipe

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Brunswick Stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals.

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24 Servings
Prep: 1-1/2 hours + chilling Cook: 1 hour

Ingredients

1 pound bone-in pork loin chops
2 bone-in chicken breast halves, skin removed
1 pound boneless beef top round steak, cut into bite-size pieces
1-1/2 quarts water
2 cans (14-1/2 ounces each) diced tomatoes, undrained
2 cups chopped onion
1 can (8 ounces) tomato sauce
1/2 cup cider vinegar
1/4 cup sugar
4 to 5 garlic cloves, minced
2 teaspoons hot pepper sauce
2 cans (15-1/4 ounces each) whole kernel corn, drained
2 cans (14-3/4 ounces each) cream-style corn
1 cup dry bread crumbs, toasted
Salt and pepper to taste

Directions

In a Dutch oven or soup kettle, place pork chops, chicken and round steak; cover with water. Cover and cook for 1-1/2 hours or until meat is tender.
Strain stock into another large kettle; refrigerate overnight. Remove bones from meat; dice and place in a separate bowl. Cover and refrigerate overnight.
The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Simmer, uncovered, for 45 minutes.
Add the kernel corn, cream-style corn, reserved meat; heat through. Stir in bread crumbs; season with salt and pepper. Yield: 6 quarts.

Brunswick Stew published in Reminisce January/February 1993, p49

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Ingredients