Brunswick Stew
- Ready In:
- 2hrs 15mins
- Ingredients:
- 20
- Yields:
-
8 quarts
- Serves:
- 32
ingredients
- 1 lb country ham, chopped
- 2 lbs ground chuck
- 6 boneless chicken breasts, cut into 1/2-inch pieces
- 6 boneless chicken thighs, cut into 1/2-inch pieces
- 2 cups water
- 1 teaspoon red pepper flakes
- 1 (14 ounce) bottle catsup
- 2 quarts tomatoes, crushed
- 1 (6 ounce) can tomato paste
- 1 (10 1/2 ounce) can tomato soup, undiluted
- 1 dash Worcestershire sauce
- 1 dash hot pepper sauce
- salt and black pepper, to taste
- 1 cup butter or 1 cup margarine
- 2 (10 ounce) packages frozen corn
- 2 (10 ounce) packages frozen lima beans
- 2 (10 ounce) packages frozen green beans
- 4 tablespoons onion flakes
- 3 (15 ounce) cans great northern white beans, rinsed and drained
- 8 large potatoes, cooked and smashed
directions
- Put ham, beef and chicken in a large stewpot (10 qt or bigger). Add about 2 cups water. Cover and cook together until tender, adding more water if needed.
- Add pepper flakes, catsup, tomatoes, tomato paste, soup, Worcestershire sauce and hot pepper sauce to meats in pot.
- Add salt and pepper to taste.
- Add butter, corn, lima beans, green beans and onions.
- Cover and cook on low heat for 1 1/2 hours, stirring occasionally.
- Add white beans and potatoes. Stir well. Heat through.
- Serve with cornbread.
- This makes about 8 quarts. Stew can be frozen.
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RECIPE SUBMITTED BY
Tona C.
Moberly, Missouri