Chicken and Beef Brunswick Stew Recipe

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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
TOTAL TIME: Prep: 45 min. Cook: 2 hours
MAKES:25-30 servings
TOTAL TIME: Prep: 45 min. Cook: 2 hours
MAKES: 25-30 servings


  • 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)

Nutritional Facts

1 cup: 244 calories, 9g fat (3g saturated fat), 44mg cholesterol, 800mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.


  1. 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.
  2. Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
  3. 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.
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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Derrell User ID: 2982687 83141
Reviewed Mar. 13, 2011

"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 ."

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