PaPa's Brunswick Stew

Papa's Brunswick Stew inspired this recipe. Over the years, I have modified it until my close friends and family tell me that it's delicious. Each year, my recipe may vary depending on the meats and vegetables we have preserved throughout the year.

Course Reefer's Kitchen

Cuisine American

Keyword brunswick stew, brunswick stew recipe, brunswick stew recipe georgia, southern cooking, stews

Prep Time 20

Cook Time 2

Total Time 2 20

Servings cups

Calories 454kcal

Author laura

Equipment

Ingredients

4 Tablespoons Butter
1 1/2 cups Chicken Breast shredded
2 1/2 cups Pork Loin shredded
1 1/2 cups Corn frozen or canned
1 1/2 cups butter beans or lima bean frozen or 16 oz of canned lima/butter beans frozen or canned
24 oz. Chopped tomatoes 3-8 oz cans
1 6 oz can of tomato paste
1 large Vidalia onion chopped
2 cups potatoes diced
4 Garlic cloves minced
3 cups Chicken Broth
2 Tablespoon Cayenne Pepper
Shake of Red Pepper Flake
1 Tablespoon garlic powder
1/4 cup White vinegar
1/4 Apple Cider Vinegar
1 1/2 teaspoon salt
1/2 teaspoon pepper
3 beef boullion cubes
1/2 cup brown sugar
1 cup BBQ sauce
1/4 cup ketchup
1/2 teaspoon Pepper sauce or hot sauce Optional

Instructions

In a large stainless steel pot, melt 4 Tablespoons of butter over medium-high heat, adding 1 large Vidalia onion chopped and 4 Garlic cloves minced. Sautee until soft and aromatic.
Add the 3 cups Chicken Broth, 24 oz. Chopped tomatoes, 1 6 oz can of tomato paste, 1 1/2 cups Corn, 1 1/2 cups butter beans or lima bean frozen or 16 oz of canned lima/butter beans , 2 cups potatoes, 1 cup BBQ sauce, 1/4 cup ketchup, 1/2 cup brown sugar, 3 beef boullion cubes, 1/4 cup White vinegar, 1/4 Apple Cider Vinegar, 1 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 Tablespoon garlic powder, Shake of Red Pepper Flake, 2 Tablespoon Cayenne Pepper, 1 1/2 cups Chicken Breast shredded, and 2 1/2 cups Pork Loin shredded (or whatever meats you decide to use). Add optional 1/2 teaspoon Pepper sauce or hot sauce.
Stir to mix the ingredients.
Bring stew to a boil, reduce the heat to medium-low and simmer for 2 hours.
Serve and let cool.

Notes

Preparation Notes:

I have used Ground Beef, Beef Roast, or Ground Venison in this recipe. They are all delicious.
When using canned vegetables, I do not drain the veggies.
If the stew seems too thick, add some more chicken broth or water a little at a time until it meets your liking.

This equals approximately 17 cups or 4.25 quarts. Serving size varies on the amount of stew, approximating around 1 to 1 1/2 cups per person.

Tools

Stainless steel pot like this one on Amazon is perfect. If you plan on canning the stew, I typically use a 24 QT stainless steel pot.
Wooden spoon to stir the stew like this one on Amazon (24 inch). It really depends on how much stew you plan on making.

Nutrition