Brunswick Stew


Brunswick Stew

1 Hr 20 Min

There are lots of stories about where Brunswick stew originated. Many folks say its roots are Virginian, while others swear it's from Georgia. I'll tell ya, what I care about most is that it comes bubbling out of the pot, tasty as can be!

What You'll Need

  • 5 cups water
  • 2 (10-ounce) cans condensed chicken broth
  • 2 pounds pork stew meat, trimmed
  • 1 pound beef stew meat, trimmed
  • 1 (15 ounce) can cream-style corn
  • 1 (14 ounce) can whole tomatoes, undrained
  • 2 medium-sized baking potatoes, quartered
  • 1 large onion, coarsely chopped
  • 1/4 teaspoon cayenne pepper
  • 2 cups ketchup
  • 1/4 cup white vinegar
  • 2 tablespoons Worcestershire sauce

What to Do

  1. In a soup pot, combine the water, broth, pork, beef, corn, tomatoes, potatoes, onion, and cayenne pepper; bring to a boil over high heat. Reduce the heat to medium-low and simmer for 60 to 70 minutes, or until the meat and potatoes are tender, stirring occasionally.
  2. In a food processor or blender, pulse the stew so that it breaks up, but does not puree. Return the processed stew to the pot and add the remaining ingredients. Cook over medium heat for 5 to 6 minutes, or until well combined and heated through.


Nutritional InformationShow More

Servings Per Recipe: 8

  • Amount Per Serving % Daily Value *
  • Calories 435
  • Calories from Fat 114
  • Total Fat 13g 20 %
  • Saturated Fat 4.5g 22 %
  • Trans Fat 0.0g 0 %
  • Protein 43g 86 %
  • Amount Per Serving % Daily Value *
  • Cholesterol 98mg 33 %
  • Sodium 1,479mg 62 %
  • Total Carbohydrates 38g 13 %
  • Dietary Fiber 3.4g 14 %
  • Sugars 19g 0 %

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True brunswick stew contains smoked pork and chicken with beef as an option. This is not even close to brunswick stew

There are SO many variation of this dish! This soup really doesn't need a recipe...Just what you have on hand and in the freezer. I add tomato soup versus the Ketchup and green lima beans, okra , diced potatoes and creamed corn. Frozen works best. You can also place this in a crock pot for about 6 hours on high. Perfect! Not sure why you would place this in a blender?

your version is NOT brunswick stew. To be authentic it cant contain the items you mention......... Ga chef my eye

Definitely not NC stew. Absolutely NO Ketchup. I use pork neck bones chicken cooked until tender and then pulled off the bones, potatoes, butter beans, white corn, tomatoes, an onion in the strained broth from the chicken pork with appropriate seasonings, cooked down to the appropriate thickness. This has to be stirred frequently as it will stick or burn if cooked too fast or not stirred. We will use instant potatoes if it needs to be thickened. No blenders please. If cooked properly the consistency will be correct.

sorry Mr.Food this is not the true GA. and North Carolina Brunswick stew. Our is made with pork, rabbit, chicken, fresh corn, green lima beans, potatoes, canned and fresh tomatoes, and thicken with crushed saltine crackers.never blended in processer, but cooked down until thick . and don't forget the onions, salt and pepper.

I checked out the recipe for Brunswick Stew and is like the southern recipe that my mother used. I am planning on making this dish. My mother used chicken/pork/beef and served with barbeque sandwiches.

Why run it through the food processor?

this looks good! Trying it tonight and adding the lima beans.

No barbeque either?

I believe its from Georgia! Nomatter where I go in Ga. this is a remarkable dish served! Can't wait to try this recipe!.

Sounds good but where are the Lima beans and corn, here in Georgia they are a must!

If you have not made it or tasted it then why would you send in a comment ?

No it's not. The corn's in there. I wouldn't put potatoes but would add just a little apple cider vinegar. I'd also boil the meats to make the broth then when they were tender pull them apart instead of processing. But, to each his own.


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