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Home Dishes & Beverages Stews Beef Stews

Chicken and Beef Brunswick Stew

Name: Chicken and Beef Brunswick Stew
Prep time: 45 min
Cook time: 2 h
Total time: 2 h 45 min
Yield: about 8 quarts (30 servings).
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; 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)

1 review

Test Kitchen Approved

Total Time

Prep: 45 min. Cook: 2 hours

Makes

about 8 quarts (30 servings)

Updated: Sep. 24, 2022

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

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
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.

Nutrition Facts

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

Chicken and Beef Brunswick Stew

Ingredients

Directions

Nutrition Facts

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