Wendy’s Tummy Tingling Brunswick Stew

Who doesn’t love some good Brunswick Stew?  I surely do, and recently set out on a fun culinary adventure penned to paper for Carolina Country Magazine.  Read all about that here! 
We all have our particulars in how we think Brunswick Stew should be… more stuff… less stuff… thickness and sweetness.  It’s cooked so many ways, but the basics are meat, tomato based, veggies (vary!) and IMO, should be just juicy enough to have to eat with a spoon.

Gather friends and cook in a big old pot over fire, or scale my recipe back to make a smaller batch inside on a cold winter’s day. This recipe can be easily scaled up or down.  But do make enough to squirrel some away in the freezer and to share!  

I’d love to hear from you about your stew… recipes… where you like to eat out… etc.  Jump over to the stew community I created on Facebook and add your comments and be sure to post stew cook’ns in your communities throughout the year!    NC Brunswick Stew Trail Community

This recipe created long ago… published in Carolina Country Magazine January 2024  © (copyrighted)
by Wendy Perry
Carolina Country Magazine Contributing Recipes Editor

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Aunt Dee Dee’s Kitchen …my unique seasonings (including salt-free), kitchen doodads & more!
Rada Knives and Kitchen Tools  USA made budget-friendly cutlery (great for gifting)
Watkins 1868 Store. Did your mama and grandma buy from “the Watkins Man?” The best vanilla…

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Print Recipe

Wendy's Tummy Tingling Brunswick Stew

Gather friends and cook in a big old pot over the fire, or make a smaller batch inside on a cold winter’s day. This recipe can be easily scaled up or down.

Course: Main Course, Picnic, Stew

Cuisine: American, North Carolina Goodies, Southern

Servings: 5 gallons

Author: Wendy Perry

Ingredients

Stew

• 5 lbs. pounds chuck roast cut into chunks
• 5 lbs. Boston butt pork roast cut into chunks 
• 6 lbs. bone-in chicken with skin (white and dark)  
• 1 64-oz. apple juice
• 1 1/2-2 qts. water
• 1 46-oz. Spicy V8 juice
• 4 large sweet onions diced
• 4 lbs. tiny butterbeans
• 2 lbs. yellow & white corn mix
• 6 17-oz. cans creamed corn
• 4 28-oz. cans petite diced tomatoes (including juice)
• salt and pepper as needed
• 4 large white potatoes peeled and cut into small cubes
• 4 large sweet potatoes peeled and cut into small cubes

"Stew Dressing"

• 1 cup apple cider vinegar
• ¾ cup ketchup
• ¾ cup sweet hot mustard
• 1 cup brown sugar
• ½ cup worcestershire sauce
• 1 cup butter
• 1 tablespoon poultry seasoning
• Hot sauce or crushed red pepper optional but I do include

Instructions

• For the first layer of flavor, grill beef and pork just enough to get a light "char" on all sides. (Cutting the roasts into chunks allows more exposure to the grill for charring.) These meats need not cook till done—this is just to brown and season the surfaces. Grill chicken until completely done.
• Put beef and pork into large (5-gallon) pot. Add apple juice and water, enough to cover meats plus 1–2 inches. Bring to a boil, loosely cover and reduce to a slow boil. Continue simmering until meat is tender, about 1 hour. Remove meats from broth. Shred/coarsely chop. Debone, chop chicken and mince crispy skin.
• Add chopped meats with remaining ingredients (except potatoes) to broth. Add 2–3 tablespoons of salt and black pepper. Bring to boil, then reduce to a simmer. Cook about 1 hour, stirring often, until butterbeans are tender and stew has cooked down a bit. Add potatoes and cook 25–30 minutes more, just until tender.
• For stew dressing, which seasons and thickens stew, combine all ingredients in a heavy saucepan. Simmer about 45 minutes until thickened, stirring frequently.
• Remove stew from heat and stir in dressing. Let sit for a while for flavors to mingle. Taste and add additional salt and pepper if needed. Ladle into containers and let cool before covering and freezing.