Description
This Brunswick Stew is a hearty and flavorful Southern dish filled with meats, corn, and tomatoes. It is comfort food at its finest, with a thick, chunky texture and a slightly sweet flavor. Serve with a side of cornbread, and you couldn't ask for a better meal!
Ingredients
Units
Scale
- 6 cups cooked chicken, shredded
- 3 pounds ground chuck
- 1 pound ground pork
- 2 large white onions, diced
- 1 cup ketchup
- 1/2 cup yellow mustard
- 1/4 cup Worcestershire sauce
- 1/2 cup hot sauce (or to taste)
- 4 (15 oz) cans of crushed tomatoes
- 4 (14.75 oz) cans of creamed corn
- 1 teaspoon red pepper flakes
- 1 cup chicken stock (maybe more to thin the stew)
- Salt & Pepper, to taste
Instructions
- If you haven't already, dice the onions.
- In a large skillet, saute the ground chuck, ground pork and onions. Stir constantly until the meats are cooked through and the onions are translucent.
- Transfer the meat mixture to a large pot and add the ketchup, mustard, Worcestershire sauce, hot sauce, tomatoes, corn, and red pepper flakes (all other ingredients except chicken, chicken stock, and salt & pepper).
- Bring to a boil over medium-high heat, then lower the heat and simmer for 30 minutes, stirring occasionally.
- Add the shredded chicken and chicken stock and continue to simmer over medium heat for at least an additional 30 minutes.
- Taste and add a little bit of salt & pepper to your taste.
- If your stew gets too thick, you can add more chicken stock (or water) to thin it.
- You can serve it immediately or make it earlier in the day and let it simmer on very low for hours. I made it before lunch one day, then transferred to my slow cooker and set it on "keep warm" for several hours. It was delicious!
Notes
- At 1.5 cups per serving, this recipe yields 16–18 servings.
- If servings are smaller (1 cup each), you could get 24–26 servings.
- Prep Time: 10
- Cook Time: 70
- Category: Main Dish
- Method: Stovetop
