Brunswick Stew Recipe
Caswell County, NC
April 4th. 1996 at 05:50:49
Here's a recipe from my grandmother, that probably won't win a
contest, but it's a lot better than most I've had in restaurants.
I've made it dozens of times. It makes about 26 servings with
sweet slaw and saltine crackers, and it freezes well. It takes
me about 6 hrs. to make it and pack it in freezer containers.
3 to 4 lbs stew beef or chuck roast (low boil for 5 hrs)
2 lb pork (low boil about 3 hr)
1 whole chicken (low boil about 2 hr)
1 gallon canned tomatoes
42 oz frozen corn
2 lbs potatoes
1 quart butter beans (about 32 oz)
1 cup dry rice
1 cup sliced carrots
1 quart sliced onions
16 oz. frozen okra
1/4 lb margarine or butter
6 tsp salt
2 tsp black pepper
Cook all meats separate until tender, skim grease, remove bones.
Start vegetables in separate pots, reuse broth wherever possible,
and add as little water as possible so stew will not end up too
1) cook butter beans by themselves.
2) Peel and slice potatoes and carrots, combine and cook in a
3) combine corn, okra, onions and butter and cook in a separate
4) separate pulp from canned tomatoes and combine the juice with
the rice and bring to a very low boil, stirring frequently to
prevent sticking, until rice kernels split (about 1 hr).
As ingredients get done, separated the broth, and pour the solid
matter into a 5 gallon pot. Reuse broth to cook other
vegetables. Do not throw away any of the broth, it should all
end up in the stew.
o Flavor you can smell is lost. Use tight fitting cookware,
and minimize opening lids.
o Never cook tomatoes with other vegetables, or they will be
o It is not necessary to stew any of the ingredients together.
They can be completed separately and added to the 5 gallon pot at
0 If stew is too thick, thin it with tomato juice.
o To save packing time, use freezer containers with lids, instead
of freezer bags.