More Great Recipes: Stew


Brunswick Stew


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Member since 2021
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"A true Southern staple to go with your barbecues. (Makes 24 quarts.)"

Serves 96 | Prep Time 2 hours | Cook Time 2-4 hours

Why I Love This Recipe

This was a Thanksgiving tradition growing up. It makes a TON and freezes or cans very well.

--Derrick H., Wetumpka, AL

--Remote US


Ingredients You'll Need

3 whole hens, 6-7lb each
1 pork roast, 5-6lb
5 medium onions, chopped
2 gallons tomatoes, chopped
2 gallons creamed corn
1 gallon ketchup
1 lb butter
½ cup Worcestershire sauce
Hot sauce to taste
3 Tbsp Salt
2 Tbsp pepper
½ cup vinegar


Directions

In a very large stock pot, cook hens and roast until done. Remove and allow to cool. Strain and reserve broth.


Debone chicken and cut roast into manageable pieces.


Run the cooked meats through a meat grinder on the largest grind or coarsely chop in a food processor.


Add all ingredients to the reserved broth and bring to a boil, stirring often.


Reduce heat and simmer until thickened...Stir often!


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