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Brunswick Stew Recipe

Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.—Judi Brinegar, Liberty, North Carolina

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Brunswick Stew Recipe

Prep: 45 min. Cook: 2 hours

Yield: 25-30 Servings

45 120 165

Ingredients

4 large onions, halved and thinly sliced
1/4 cup butter, cubed
1 broiler/fryer chicken (3 to 4 pounds), cut up
8 cups water
2 cans (28 ounces each) crushed tomatoes
1-3/4 cups ketchup
1 can (6 ounces) tomato paste
1 can (10-3/4 ounces) condensed tomato soup, undiluted
2 medium jalapeno peppers, seeded and chopped
3 teaspoons salt
1 teaspoon Worcestershire sauce
1 teaspoon hot pepper sauce
1 teaspoon pepper
2 pounds ground beef, cooked and drained
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1 pound cubed fully cooked ham
1 package (16 ounces) frozen cut green beans
1 package (16 ounces) frozen butter beans
1 package (16 ounces) frozen corn
6 cups hot mashed potatoes (without added milk and butter)

Directions

In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through. Yield: about 8 quarts (25-30 servings).

Editor's Note: Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.

Nutritional Facts 1 serving (1 cup) equals 244 calories, 9 g fat (3 g saturated fat), 44 mg cholesterol, 800 mg sodium, 25 g carbohydrate, 4 g fiber, 17 g protein.

Originally published as Brunswick Stew in Taste of Home February/March 2002, p54

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Brunswick Stew

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(1-1) of 1 reviews

Reviewed on Mar. 13, 2011 by Derrell

I make this fron an old recipe that's been in the family . There are some differences thou . I use pork in mine by cooking a Boston butt and shredding it or a boneless pork loin . I also cube the potatoes instead of mashing . I usually have about 24 quarts when I get finished . Me extended family has gotten this recipe from me and everyone loves it , even the grandkids and great grand kids .