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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Brunswick Stew Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
1/2 lb. chicken, cut into large chunks
1/2 lb. pork, cut into large chunks
1 lb. stew beef (with an extra piece of fat), cut into large chunks
4 dried red pepper pods
1 (14 1/2 oz.) can diced tomatoes
1 (14 1/2 oz.) can cream style corn
3 tbsp. Worcestershire sauce
1/2 cup ketchup
1 cup chopped celery
1 large onion, chopped (about 2 cups)
Salt and pepper to taste
Directions:
Directions:
Put the chicken, pork, beef, extra fat and red pepper pods in a large pot and cover with water (about 6 cups). Bring to a boil and simmer 40 minutes or until done.

Remove meats. Reserve stock and discard the extra fat. (You may want to keep a couple of the pepper pods for more flavor.) Grind the meats, celery, tomatoes and onion together while still warm in a grinder or food processor. (We use our blender!)

Return to pot with stock. Add corn, Worcestershire sauce and ketchup. Add salt and pepper to taste. Bring to a boil, then simmer, stirring occasionally for 1 1/2 to 2 hours or until desired consistency is reached.
Number Of Servings:
Number Of Servings:
10
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This recipe is more than 100 years old. It's easy to put together and requires little attention to the pot. The flavor improves if you serve the stew the day after it is cooked. It also freezes beautifully.

 

 

 

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