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Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from Abernathy Campbell Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nan Eaton


1 onion chopped
¾ cup catsup
¼ cup water
2 lbs chicken thighs (boil meat, reserve broth, grind meat)
½ lb kielbasa – skin removed then ground
1 lb ground beef – cooked and ground
1 lb potatoes, peeled and cut into ½ inch pieces (or hash brown potatoes fresh or frozen/thawed
6 tbsp vinegar
1½ tbsp Worcestershire sauce
1 tbsp yellow mustard
1 tsp garlic powder
1 tsp salt
1 tsp pepper
1 large can crushed tomatoes
½ cup lima beans
1 can corn, drained
1½ tsp Worcestershire sauce
2 tbsp vinegar
salt and pepper to taste

In a large dutch oven cook onion catsup and water over medium heat until mixture develops into a thick paste -you will develop fond on the bottom of the pan. Add one cup of chicken broth and stir to remove fond, then add meat, potatoes, vinegar, Worcestershire, mustard, garlic, salt and pepper. Stir well then cover and cook for 30 minutes. Stir occasionally.
Add tomatoes, beans and corn and cook another 15 minutes with the cover off or until the stew thickens. It will get thicker when it cools but you don’t want a soup! Stir in the last ingredients to taste and serve.

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Personal Notes:
This is a quick recipe for a family meal.




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