Home Sportsman's Kitchen

World's Best Brunswick Stew recipe

GLFIshGLFIsh Atlanta, GAPosts: 11 Greenhorn
I've shared this recipe with dozens of people over the years. It's a keeper and you can easily scale up to feed an army.

First the sauce:

In a 2 quart sauce pan, over low heat, melt ¼ cup of butter then add:

1¾ cups Ketchup

¼ cup French's Yellow Mustard

¼ cup white vinegar

Blend until smooth, then add:

½ tablespoon chopped garlic

1 teaspoon coarse ground black pepper

½ teaspoon crushed red pepper

½ oz. Liquid Smoke

1 oz. Worcestershire Sauce

1 oz. Crystal Hot Sauce or ½ oz. Tabasco

½ tablespoon fresh lemon juice

Blend until smooth, then add:

¼ cup dark brown sugar

Stir constantly, increase heat to simmer (DO NOT BOIL) for approx. 10 minutes.

Makes approx. 3½ cups of sauce (set aside - to be added later).

Then The Stew:

In a 2 gallon pot, over low heat melt ¼ lb of butter then add:

3 cups small diced potatoes - save some time and buy the pre-diced potatoes in a can. One can equals about a cup, so 3 cans.

1 cup small diced onion

2  14½ oz. cans of chicken broth

1 lb baked chicken (white and dark) - I usually just use 3 boneless chicken breasts. I put them into a pot of water and boil them for 30 minutes or until they can be shredded with a pair of forks.

8-10 oz. smoked pork bbq - without sauce

Bring to a rolling boil, stirring until potatoes are near done, then add:

1 8½ oz. can early peas

2   14½ oz. cans stewed tomatoes - (chop tomatoes, add liquid to the stew pot)

The prepared sauce

1 16 oz. can of baby lima beans

¼ cup Liquid Smoke

1  14½ oz. can creamed corn

Slow simmer for 2 hours

Yields 1 gallon 


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