Prep 30 mins
Cook 30 mins
Folks moving to this part of the country (Georgia) often fall in love with Brunswick Stew, usually a side dish at barbecue restaurants. This version is delicious but simple to make. People feud over whether the stew should have potatoes and lima beans in it, but this is a purist stew (except for the sneaky addition of potato flakes).
- 1 onion, finely chopped
- 2 garlic cloves, crushed and chopped
- 2 lbs ground pork (chopped pork barbecue works well)
- 1 lb ground chicken
- 12 ounces diced tomatoes
- 2 (15 ounce) cans creamed corn
- 1 (15 ounce) can tomato sauce
- 1 (15 ounce) can water
- 1⁄8 cup mustard
- 1⁄4 cup barbecue sauce
- 1 tablespoon vegetable oil
- 1⁄4 cup Worcestershire sauce
- 2 tablespoons instant potato flakes
- fresh ground pepper
- Tabasco sauce
- Cook onion and garlic in oil until the onion is transparent. Add the meat and brown.
- Drain and add all other ingredients except potato flakes. Cook for 30 minutes over low heat, stirring often.
- Add potato flakes (more or less than the amount listed)to thicken to desired consistency. Add salt, pepper and tabasco to taste.
I love this recipe! I used it for the first Brunswick Stew that I had ever made and have been using it ever since. I have changed it a little but my family says it's the BEST they have ever eaten!!!
You couldn't be more right. We lived just south of ATL for a few years and I missed my brunswick stew. I crockpotted this and added lima beans and 2 chopped potatoes - just like the little place in Hampton on the way to the Atlanta Motor Speedway. We had some pulled pork left over from super bowl. I didn't add the potatoe flakes or salt, pepper or tabasco. I guess my bbq sauce was spicy enough. I did another can of water to make stewy! YUMMY
This was good but it seemed to lack something to me. I will make it again and try to add something different, as of now I don't know what. Thanks for posting. Made for PAC FAll 2006