Hearty Brunswick Stew

Amy Herald


This is definitely a labor of love, but so tasty and filling and so worth the time and effort on a cold winter day! It can be prepared in advance then frozen in an airtight containers for up to 2-3 months. To prepare from frozen, thaw soup, pour into pot, bring just to a boil, then simmer for 10-15 minutes.


★★★★★ 3 votes

3 Hr
1 Hr
Stove Top


  • 1 1/2 lb
    lean stew beef, cut into cubes
  • 1 lb
    diced ham or pork
  • 2-3 lb
    chicken, broiler-fryer
  • 3 (16 oz) can(s)
    diced tomatoes, undrained
  • 6
    medium potatoes, peeled and cubed
  • 4 c
    frozen lima beans
  • 1 (16 oz.) pkg
    frozen, white shoe peg corn
  • 4 c
    chopped onion
  • 2 c
    carrots, peeled and sliced
  • 2 c
    frozen sliced okra
  • 1 c
    frozen english peas
  • 1 c
    chopped cabbage
  • 1 (6 oz.) can(s)
    tomato paste
  • 3 Tbsp
    worcestershire sauce
  • 2 Tbsp
    fresh lemon juice
  • 1 Tbsp
  • 2 tsp
  • 1/2 - 1 tsp

How to Make Hearty Brunswick Stew


  1. Place boiler-fryer in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 1 hour. Remove chicken from broth reserving broth; let chicken cool. Skin and Bone chicken and coarsely chop meat; set aside.
  2. Place beef and pork in a Dutch oven; cover with water. Bring to a boil. Cover, reduce heat and simmer 2 hours. Remove meat from pot, reserving broth; let meat cool. Coarsley chop meat; set aside.
  3. In a large stock pot, combine chicken, beef and pork broth; reserve 6 yo 7 cups of broth mixture. Combine broth, chopped meat, all vegetables, and tomato paste in large Dutch oven. Bring to a boil. Cover, reduce heat and simmer 45 minutes to 1 hour.
  4. Add worcestershire sauce, lemon juice, sugar, salt and pepper; mix well. Yield: 2 gallons.

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