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"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

Brunswick Stew Recipe

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This recipe for Brunswick Stew, by , is from The Reynolds Family Cookbook Project, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Spanky's Seafood Grill & Bar


¼ c. Butter
1¾ c. Ketchup
¼ c. French's® Yellow Mustard
¼ c. White Vinegar
½ tbsp. Garlic chopped
1 tsp. Course Ground Black Pepper
½ tsp. Crushed Red Pepper
½ oz. Liquid Smoke
1 oz. Worcestershire Sauce
1 oz. Crystal® Hot Sauce or ½ oz. Tabasco®
½ tbsp. fresh Lemon juice
¼ c. Dark Brown Sugar

¼ lb. Butter
3 c. Potatoes diced
1 c. Onions diced
2 cans Chicken Broth (14½ oz. cans)
1 lb. Baked Chicken white and dark meat
8-10 oz. Pulled Smoked Pork
8-10 oz. Beef shredded
1 can Early Peas (8½ oz.)
2 cans Stewed Tomatoes (14½ oz. cans)
1 can Baby Lima Beans (16 oz.)
¼ c. Liquid Smoke (I only use a tbsp.)
1 can Creamed Corn (I use Whole Kernel Corn 14½oz)

In 2 qt. sauce pan over low heat, melt butter then add Catsup, Mustard, White Vinegar and blend until smooth.
Then add, Garlic, Black Pepper, Crushed Red Pepper, Liquid Smoke, Worcestershire Sauce, Hot Sauce, Lemon Juice and blend until smooth.
Then add, Dark Brown Sugar.
Stir constantly, increase heat to simmer. DO NOT BOIL! leave on simmer for 10 minutes. Makes approximately 3½ c. of sauce. Set aside until later. I usually make this the day before and refrigerate.

In a 2 gal. Pot, over low heat melt Butter and then add:
Potatoes, Onion, Chicken Broth (which I get from Cooking a chicken), Chicken, Pork, Beef.
Bring to a rolling boil, stirring until potatoes are near done, then add:
Peas, Tomatoes with liquid, the prepared sauce, Lima Beans, Smoke and Corn.
Simmer for 2 hours.
Yields 1 Gal.

Personal Notes:
Personal Notes:
This has become a family party favorite. Paul uses a cast iron Jambalya pot outside. When we first met in Lynchburg VA I took him to a party in the country and they had guest bring different vegetables and items for the stew and built the stew as people arrived. This recipe is also in an old cookbook that Grandma Una Obaugh had except they used squirrle and possum for the meat.




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