Brunswick Stew

This is a delicious and hearty meal and makes enough for several meals.  I froze a batch to have again soon!  I love the combinations of different meats (chicken, pork, and beef) in this stew.  I can’t wait to have it again.  It is a traditional Southern dish but I had never made it before.  I will be making this again soon!


1 Tbsp. olive oil

1 cup onions, chopped

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

1 cup ketchup

1/2 cup hickory flavored barbecue sauce

salt and pepper to taste

hot sauce to taste (optional)

1 green bell pepper (You will remove this at the end of cooking)

3 (14.75 ounce) cans corn  (Most traditional recipes use cream style corn, but my husband doesn’t like it so I used regular.)



Heat olive oil in a large skillet and saute onions and celery until soft.  Mix in the pork and beef and cook until browned.  DO NOT drain. Transfer this mixture to a large stockpot over low heat.  Stir in the shredded chicken, tomatoes and their liquid, ketchup and barbecue sauce.  Season with salt and pepper and hot sauce.  Place a whole green pepper into the mixture (you will remove this at the end).  Cook, stirring occasionally, 2 hours, or until thickened.  Stir the corn into the stew mixture.  Continue cooking for 1 hour or until desired consistency.  Remove the green pepper and discard.  Serve stew.

Brunswick Stew

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4 Responses

  1. David O. says:

    Looks great! I thought it had barley in it?

Let me know what you think.

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