Brunswick Stew Recipe

4.5 1 2
Brunswick Stew Recipe
Brunswick Stew Recipe photo by Taste of Home
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Brunswick Stew Recipe

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4.5 1 2
Publisher Photo
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.
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Cook: 1 hour
MAKES:
24 servings
TOTAL TIME:
Prep: 1-1/2 hours + chilling Cook: 1 hour

Ingredients

  • 2 pork chops (about 1 pound)
  • 2 whole chicken breasts
  • 1 pound round steak, cut into bite-size pieces
  • 1-1/2 quarts water
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons hot pepper saucer or to taste
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 2 cups chopped onion
  • 4 to 5 garlic cloves, minced
  • 2 cans (16 ounces each) tomatoes with liquid, chopped
  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 cup toasted bread crumbs
  • Salt and pepper to taste

Directions

In a Dutch oven or soup kettle, place pork chops, chicken breasts and round steak; cover with water. Cook, covered, for about 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 tomato sauce, hot pepper sauce, vinegar, sugar, onions, garlic and tomatoes. Simmer, uncovered, for about 45 minutes. Add cream-style and kernel corn, reserved meat and chicken; simmer for about 15 minutes or until thoroughly heated through. Stir in bread crumbs; season with salt and pepper. Yield: 6 quarts.
Originally published as Brunswick Stew in Reminisce January/February 1993, p49

  • 2 pork chops (about 1 pound)
  • 2 whole chicken breasts
  • 1 pound round steak, cut into bite-size pieces
  • 1-1/2 quarts water
  • 1 can (8 ounces) tomato sauce
  • 2 teaspoons hot pepper saucer or to taste
  • 1/2 cup vinegar
  • 1/4 cup sugar
  • 2 cups chopped onion
  • 4 to 5 garlic cloves, minced
  • 2 cans (16 ounces each) tomatoes with liquid, chopped
  • 2 cans (16 ounces each) whole kernel corn, drained
  • 1 cup toasted bread crumbs
  • Salt and pepper to taste
  1. In a Dutch oven or soup kettle, place pork chops, chicken breasts and round steak; cover with water. Cook, covered, for about 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 tomato sauce, hot pepper sauce, vinegar, sugar, onions, garlic and tomatoes. Simmer, uncovered, for about 45 minutes. Add cream-style and kernel corn, reserved meat and chicken; simmer for about 15 minutes or until thoroughly heated through. Stir in bread crumbs; season with salt and pepper. Yield: 6 quarts.
Originally published as Brunswick Stew in Reminisce January/February 1993, p49

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Derrell User ID: 2982687 13611
Reviewed Apr. 6, 2012

"This is not therecipe I use . It's good but needs more ingredients , baby limas, green beans , Liquid smoke for flavor , a couple of dashes of hot sauce also helps . Thank you , Derrell"

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