Brunswick Stew

Ginny's TeamAuthorGinny's TeamCategory, DifficultyIntermediate

When we were researching our trip to the south and the region's popular recipes, we ran across more than one recipe for Brunswick Stew. To be honest, we were skeptical at first, and weren't sure how all of the different ingredients would come together. But one morning, we took a leap and made it for lunch. We're so glad we did. The recipe made more than enough for the entire Ginny's Team and we had plenty to freeze for later. When we were researching our trip to the south and the region's popular recipes, we ran across more than one recipe for Brunswick Stew.

Yields16 Servings
Prep Time30 minsCook Time3 hrsTotal Time3 hrs 30 mins
 1 ½ lbs ground pork
 1 ½ lbs ground beef
 3 lbs whole chicken (deboned and shredded)
 3 oz (14.5 oz) cans whole peel tomatoes with liquid (chopped)
 1 tbsp olive oil
 1 ½ cups ketchup
 1 cup hickory flavored barbecue sauce
 1 green bell pepper
 1 cup onion (chopped)
 2 stalks of celery (chopped)
 3 (14.75 oz) cans cream style corn
 1 can black eyed peas
 1 (16 oz) can of garbanzo beans
 2 cans of chickpeas
 salt (to taste)
 pepper (to taste)
 hot sauce (to taste)
1

Heat olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, cooking until evenly browned. Do not drain.

2

Transfer the pork and beef mixture to a large stock pot and cook over low heat. We used our Ginny's Brand 8.5-Quart Peacock Slow Cooker.

3

Stir in the shredded chicken, tomatoes (with liquid), ketchup and barbecue sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook for two hours, stirring occasionally until thickened.

4

Stir the cream style corn into the stew mixture. Continue cooking for one hour, or to the desired consistency. Remove the green pepper, chop and return to the stew (or discard).

Ingredients

 1 ½ lbs ground pork
 1 ½ lbs ground beef
 3 lbs whole chicken (deboned and shredded)
 3 oz (14.5 oz) cans whole peel tomatoes with liquid (chopped)
 1 tbsp olive oil
 1 ½ cups ketchup
 1 cup hickory flavored barbecue sauce
 1 green bell pepper
 1 cup onion (chopped)
 2 stalks of celery (chopped)
 3 (14.75 oz) cans cream style corn
 1 can black eyed peas
 1 (16 oz) can of garbanzo beans
 2 cans of chickpeas
 salt (to taste)
 pepper (to taste)
 hot sauce (to taste)

Directions

1

Heat olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, cooking until evenly browned. Do not drain.

2

Transfer the pork and beef mixture to a large stock pot and cook over low heat. We used our Ginny's Brand 8.5-Quart Peacock Slow Cooker.

3

Stir in the shredded chicken, tomatoes (with liquid), ketchup and barbecue sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook for two hours, stirring occasionally until thickened.

4

Stir the cream style corn into the stew mixture. Continue cooking for one hour, or to the desired consistency. Remove the green pepper, chop and return to the stew (or discard).

Brunswick Stew

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