"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Brunswick Stew Recipe

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

Roy VanGiller
Added: Friday, October 6, 2006


1 fryer chicken
3 lbs beef chuck roast
3 lbs bone in pork shoulder
1 bottle bbq sauce
1 bottle ketchup
1 bottle hot sauce
2 bags frozen corn
2 bags frozen butter beans
2 bags frozen sweet peas
1 #5 can whole tomatoes
3 lbs onions (diced)
5 lbs potatoes (diced)
3 lbs carrots (diced)
1 bunch celery (diced)
1 head of garlic
garlic powder

Put the chicken, pork, beef, and whole heads of garlic in a large stock pot. Cover with water. Bring to a boil. Reduce heat and simmer until meat is very tender. Skim off any scum that rises during cooking. When th emeat is done, remove it from th ebroth and cool. Remove the garlic as well. Add all of the vegetables to the simmering broth. Add all of the sauces and the can of tomatoes. Bring it back up to a boil and reduce again to a simmer. Remove the bones and skin from the meats. Add the meats back to the pot. Add seasonings to taste. Simmer until the meat and vegetables fall completely apart and the stew is very thick. This will take a few hours. Stir often to prevent sticking and burning. Check and adjust seasonings. Enjoy

Preparation Time:
Preparation Time:
several hours
Personal Notes:
Personal Notes:
This is my Dad's secret recipe ( until now anyway).
It is the best Brunswick Stew you will ever have!




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