How To make Brunswick Stew (Soup)
1 tb Bacon fat
1 lg Onion; sliced
1 Chicken; cut in half
1 lb Beef stew meat; in bite-size
1 tb Flour
1 lb Baked ham (leftover)
8 c Cold water
1 tb Salt
Fresh ground black pepper 1/2 ts Dried thyme
1/4 ts Red pepper flakes
1 lg Canned tomatoes
2 md Potatoes; diced
1 c Frozen corn kernels
1 c Frozen lima beans
1 c Frozen okra; sliced
1 c Frozen green beans
1/4 c Fresh parsley; chopped
Recipe by: Someone in Georgia, North Carolina, or Virginia In a large heavy kettle, heat bacon fat and add onions. Saute until lightly browned. Dust beef with 1 tablespoon of flour, add to kettle along with chicken and brown. Add the ham, cold water, salt, black and red pepper, and thyme. Bring to boil then reduce heat and simmer for 2 hours covered, or until meat is tender. Remove meats from stock and strain stock. Skim any excess fat from stock, and return to kettle. Remove chicken from bones, discard skin and cut into bite size pieces. Return meats to kettle adding all remaining ingredients except for okra, beans and parsley. Bring to boil and simmer, covered, for 45 minutes. Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.
How To make Brunswick Stew (Soup)'s Videos
Field to Plate - Brunswick stew history
Brunswick County, Virginia is home to the first Brunswick stew recipe. Or is it? Other localities have similar claims.
Best Ever Beef Stew #SHORTS
Brunswick Stew in Brunswick County, Va.
If you wanted to buy a bowl of authentic Brunswick stew in Brunswick County, Va., you used to have to know a stewmaster. Norm Hyde reports two Lawrenceville restaurant owners have changed that.
HOMEMADE ALABAMA CAMP STEW (BRUNSWICK STEW) | THE ONLY MEAT AND VEGGIE SOUP RECIPE YOU NEED
So if you've ever lived in Alabama or somewhere closeby, then you've indulged in this soup maybe once or twice before! It's literally a dump and go situation but there is so much flavor packed into a bowl of this goodness that it's insane! Traditionally, this soup is made with a variety of smoked/ pulled meats along with lima beans, tomatoes, and corn. However, feel free to customize yours to your liking! Let me know how the recipe goes!!
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Serves: 4 Prep Time: 10 Min. Cook Time: 20 Min.
FULL LIST OF INGREDIENTS:
- 2 to 4 Boneless Skinless Chicken Breasts ( Seasoned to your liking)
- 1/2 to 1 Onion Chopped
- 1 Tsp Minced Garlic
- 28oz Can Crushed Tomatoes
- 4 Cups of Chicken or Beef Broth (+ 1 more cup if you prefer a thinner soup.)
- 2 Tbsp Worcestershire Sauce
- 1/4 Cup Vinegar Based BBQ Sauce
- 1/4 Sweet Honey BBQ Sauce
- 1 Small Bag Frozen of Lima Beans
- 1 Bag of Frozen Mixed Vegetables
- 1 Tsp Creole Seasoning
- 1 Tsp Black Pepper
- 1 Tsp Dried Thyme
- 1 to 2 Tbsp Hot Sauce
- Salt to Taste
- Parsley for Garnish
Real Brunswick Stew--Large Batch for Canning, Freezing
Calling all Brunswick Stew lovers! This recipe is for you! It's a large batch recipe that makes a delicious meal that can be canned or frozen.
This recipe is a delicious and easy way to enjoy a classic Brunswick Stew without having to make it every night. Just put it all in a jar and you're good to go! This stew is perfect for a cold winter night or a family dinner. Give it a try and see for yourself how delicious and easy it is to make!
xoxo,
Carter
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Here's the recipe. It makes 16 pints or 8 Quarts. Remember that by the time you put the stew in the jars, the potatoes are not yet cooked. If you plan to have some that hasn't been canned, you'll need to cook it for another 30-60 minutes until the potatoes are done.
Carter's Real Brunswick Stew:
4lbs cooked, pulled pork
2lbs cooked, shredded chicken breast (canned is fine)
1 1/2 medium onions, diced
4-5 large cloves garlic, diced
2 jalapenos, diced (seeded or not)
2 medium russet potatoes, peeled, diced, blanched for 3 min and rinsed.
16oz corn, frozen or fresh
1 1/2 pints BBQ sauce
2 quarts chicken stock
28oz can crushed tomatoes
14 oz can diced tomatoes
1T liquid smoke
1/2cup Worcestershire Sauce
8oz tomato paste
1/2 tsp black pepper
2 tsp salt
2 tsp smoked paprika
Saute onions, garlic and jalapenos in a light oil while the potatoes are blanching. Then add all of the ingredients to the stock pot. Bring to boil, reduce to simmer for about 10 min.
Ladle stew into jars, leaving 1 head space. Pressure can pints for 75 min or quarts for 90 minutes at the appropriate pressure for your altitude.
Brunswick Stew
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