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brunswick stew (the original version)

(2 ratings)
Recipe by
Laura Yoder
Brunswick, GA

This is the original recipe for Brunswick Stew created in Brunswick, GA. It is an all day project to make this stew but very worth the time and effort.

(2 ratings)
method Stove Top

Ingredients For brunswick stew (the original version)

  • 3 lb
    whole chicken
  • 1 lb
    lean pork
  • 1 lb
    lean beef roast
  • 3 md
    onions, chopped
  • 4 can
    16 oz. tomatoes
  • 5 Tbsp
    worcestershire sauce
  • 1 1/2 bottle
    14 oz ketsup
  • 1 Tbsp
    tobasco sauce
  • 2
    bay leaves
  • 1/2 bottle
    12 bottle of chili sauce
  • 1/2 tsp
    dry mustard
  • 1/2 stick
  • 3 Tbsp
  • 2 can
    16 oz cans baby butter beans or baby lima beans
  • 2 can
    16 oz. cans creamed corn
  • 1 can
    small english or sweet peas
  • 3
    diced potatoes
  • 1 box
    cut okra

How To Make brunswick stew (the original version)

  • 1
    Place meat in large heavy pot. Season with salt and pepper. Add onions and cover with water. Simmer until meat falls from the bones (several hours). Allow meat to cool, shred then return to pot with stock. Add next 8 indredients to pot and simmer for one hour. Stir occasionally to keep from sticking to bottom of the pot. Be careful that you don't scorch the bottom. Add next 6 indredients. Cook slowly (simmer on low) until stew becomes thick.
  • 2
    This stew is great served with cornbread or barbeque and seafood.

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