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
- 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
- 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)
- 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).
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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