brunswick stew (the original version)
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- 3 pounds whole chicken
- 1 pound lean pork
- 1 pound lean beef roast
- 3 medium onions, chopped
- 4 cans 16 oz. tomatoes
- 5 tablespoons worcestershire sauce
- 1 1/2 bottles 14 oz ketsup
- 1 tablespoon tobasco sauce
- 2 - bay leaves
- 1/2 bottle 12 bottle of chili sauce
- 1/2 teaspoon dry mustard
- 1/2 stick butter
- 3 tablespoons vinegar
- 2 cans 16 oz cans baby butter beans or baby lima beans
- 2 cans 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)
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Step 1Place 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.
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Step 2This stew is great served with cornbread or barbeque and seafood.
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