Delicious Healthy Recipes Made with Real Food
General Recipes

Brunswick Stew

Advertisements
Brunswick Stew
Advertisements

Prep 30 m Cook 3 h Ready In 3 h 30 m

“The thickest, most wonderful Brunswick Stew you’ve ever had. Those of you who’ve never had Brunswick Stew will just die…. If you’ve had it before, you won’t believe it. Old family recipe and the best stew around!!!”

Ingredients

1 tablespoon olive oil

1 cup chopped onions

2 stalks celery, chopped

1 1/2 pounds ground pork

1 1/2 pounds ground beef

1 (3 pound) whole cooked chicken, deboned and shredded

3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped

1 cup ketchup

1/2 cup hickory flavored barbeque sauce

salt and pepper to taste

hot sauce to taste (optional)

1 green bell pepper

3 (14.75 ounce) cans cream style corn

Directions

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.

Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

Brunswick Stew

Print
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped onions
  • 2 stalks celery, chopped
  • 1 1/2 pounds ground pork
  • 1 1/2 pounds ground beef
  • 1 (3 pound) whole cooked chicken, deboned and shredded
  • 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
  • 1 cup ketchup
  • 1/2 cup hickory flavored barbeque sauce
  • salt and pepper to taste
  • hot sauce to taste (optional)
  • 1 green bell pepper
  • 3 (14.75 ounce) cans cream style corn
Advertisements

Instructions

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.

Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.

Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.

 

Notes

Prep: 30 mins Cook: 3 hrs Total: 3 hrs 30 mins Servings: 16 Yield: 16 servings