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Brunswick Stew

 Brunswick Stew
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.
24 ServingsPrep: 1-1/2 hours + chilling Cook: 1 hour


  • 1 pound bone-in pork loin chops
  • 2 bone-in chicken breast halves, skin removed
  • 1 pound beef top round steak, cut into bite-size pieces
  • 6 cups 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


  • Place pork the chops, chicken and round steak in a large Dutch oven;
  • 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

2 of 2

Brunswick Stew (continued)

Directions (continued)

  • 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.
Wine: Light-Bodied Red Wine: Enjoy this recipe with a light-bodied red wine such as Pinot Noir.