brunswick stew

Name: Brunswick Stew
Yield: 20
Cuisine: American
Ingredients: 3 1/2 pound(s) chicken; 3 1/2 pound(s) boston butt; 3 1/2 pound(s) bone in beef chuck or round roast; 4 can(s) 14 oz. tomatoes; 1 can(s) 14 oz. tomato sauce; 3 can(s) cream corn; 1 can(s) white whole kernel corn; 1 can(s) yellow whold kernel corn; 3 large onions; 2 - beef bouillon cubes; 1 cup(s) white vinegar; 1 cup(s) mustard based barbeque sauce; - salt and pepper to taste

(1 RATING)

27 Pinches

Barbara Williams

Perkins, GA

Updated on Jun 28, 2010

Great southern stew.

Rate

No Image

prep time

cook time

method Stove Top

yield 20 /30

Ingredients

3 1/2 pounds chicken
3 1/2 pounds boston butt
3 1/2 pounds bone in beef chuck or round roast
4 cans 14 oz. tomatoes
1 can 14 oz. tomato sauce
3 cans cream corn
1 can white whole kernel corn
1 can yellow whold kernel corn
3 large onions
2 - beef bouillon cubes
1 cup white vinegar
1 cup mustard based barbeque sauce
- salt and pepper to taste

How To Make brunswick stew

Step 1

Boil meat until done and cut off bone. Chop in food processor (not to fine). Save broth from meat. Combine all ingredients except vinegar and bbq sauce in a large pot. Add enough broth to make a medium thin consistency. Simmer on low heat until thickened to your liking. Add vinegar and bbq sauce and simmer a little longer. May add hot sauce if you like.
Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

Discover More

Comment & Reviews

Just A Pinch Sweepstakes