Brunswick Stew

Brunswick Stew Recipe

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Barbara Williams


Great southern stew.


★★★★★ 1 vote

Stove Top


  • 3 1/2 lb
  • 3 1/2 lb
    boston butt
  • 3 1/2 lb
    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
  • 2
    beef bouillon cubes
  • 1 c
    white vinegar
  • 1 c
    mustard based barbeque sauce
  • ·
    salt and pepper to taste

How to Make Brunswick Stew


  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.

Printable Recipe Card

About Brunswick Stew

Course/Dish: Chicken Soups, Beef Soups
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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