Brunswick Stew


Yield: 1 serving
Community Recipe from


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  1. ratings & reviews(13)
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  3. Photo: Jack's Brunswick Stew Recipe

  4. Rated 4 stars out of 5
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  6. Read 13 Reviews

  7. Total Time: 3 hr 45 min.Prep15 min. Cook3 hr 30 min.
  8. Yield:16 (1 cup) servings.Level:Easy. .

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  21. Ingredients
  22. 1 pound Boston butt pork roast
  23. 1 pound fresh chicken or hen, bone in
  24. 1 pound boneless beef chuck roast
  25. 1 pound red potatoes, peeled and quartered
  26. 2 1/2 teaspoons ground black pepper
  27. 1/8 teaspoon ground cayenne pepper
  28. 1 small sweet onion, such as Vidalia, chopped
  29. 6 cups canned whole peeled tomatoes
  30. 3/4 cup ketchup
  31. 2 tablespoons Worcestershire sauce
  32. 2 1/2 teaspoons salt
  33. 32 ounces (4 cups) cream-style white corn

  34. Directions

  35. Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover. Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally. Remove the meat to a bowl and reserve the stock. Meanwhile, in a separate large stockpot, do the same to the beef. Remove the beef and discard the broth.

  36. Place the potatoes in a medium saucepan, cover with water and simmer until tender.

  37. Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground. Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use. Add the ground meats to the stock. Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.

  38. Add to the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce. Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed. Stir in the salt. At this point, the stew should be soupy not watery. If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock. Cook for 30 minutes, stirring constantly.

  39. Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
November 2012

This recipe is a personal recipe added by cerubino and has not been tested or endorsed by MyRecipes.

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