Brunswick (Whatchagot) Stew
Oct 25, 2017
Skip to Recipe
For quite some time, my brother Lonnie has been making his version of Brunswick Stew. This is a favorite dish of mine, and he traditionally brings it to our Family Reunion, after which I try to make off with all of the leftovers.
It's apparently also quite popular with a whole bunch of other people, because somebody is always asking him for the recipé. After the last flurry of such requests in social media, I contacted him and asked if he would like to have me post the recipé here, allowing him to respond to such requests with a url instead of individual messages. He thought that was a good idea, so here goes:
Print Recipe
Suggested Equipment:
- Stock pot, 12 quart minimum
- Skillet, 10"
- Food processor, 4 cup or better
- Miscellaneous kitchen measures and tools
Ingredients:
- Lonnie recommends Jimmy Dean® brand
| Item | | Amount |
|---|
| Beef |
Lean, ground |
2 |
lb |
| Sausage |
Pork, lean, hot1 |
1 |
lb |
| Chicken |
Breast, skinless, boneless |
3 |
lb |
| Corn |
Sweet, whole kernel |
2 |
cup |
| Peas |
Sweet (English), frozen |
2 |
cup |
| Butterbeans |
Speckled, frozen |
2 |
cup |
| Field Peas |
(cowpeas), with snaps |
2 |
cup |
| Corn |
Sweet, white, creamstyle, frozen, 16 oz chub |
2 |
ea |
| Seasoning Vegetables |
Frozen onion, peppers, celery |
2 |
cup |
| Tomatoes |
Stewed |
4 |
cup |
| Broth |
Chicken, low sodium, 16 oz pkg. |
2 |
ea |
| Olive oil |
|
4 |
Tbs |
| Ketchup |
Tomato |
2 |
cup |
| Sauce |
Worcestershire |
¼ |
cup |
| Sauce |
Steak - A1® preferred |
½ |
cup |
| Sauce |
Pepper, hot - Texas Pete® preferred |
½ |
cup |
| Red pepper |
Dry, crushed, flakes |
1 |
Tbs |
| Salt |
Common |
to |
taste |
Directions:
In a large pot, boil the chicken breast until done. remove and let cool. Reserve the stock.
In a separate skillet, Brown the Beef and Sausage then drain well. Discard the fat.
In your stew pot, add the olive oil and bring to a high heat not smoking but shimmer. Add the seasoning mix and saute until the onions are clear and starting to caramelize. Deglaze with a cup of the chicken stock.
Add the ketchup, Texas Pete, Worcestershire and Steak Sauce, Crushed red Pepper and one Tsp salt. bring this to a simmer. Let simmer on med heat while you prepare the chicken.
Place the chicken breast in a food processor and chop on pulse just until it is broken up not ground. Add this to your stew pot stirring well. Cover with chicken broth and return to simmer.
Add the Beef and Sausage and once again stir, cover with broth and return to simmer.
Add all the veggies except the sweet white cream corn, stir, cover with broth and return to simmer.
Once it is at a good simmer add the creamed corn. The starch in the corn will react with the olive oil and make a slightly thickened sauce.
Top up with Chicken Broth, reduce the heat to low and cook covered, stirring often (This stuff will scorch in a heartbeat) for at least four hours.
Not Grandma's Brunswick Stew, but darn good on its own! Makes almost 3 gallons of hearty stew.
Meat, Poultry, Beef, Pork, Chicken, Sausage, Soups, Stews, Spicy Foods, Comfort Foods