Brunswick Stew

     I am so excited to share this recipe with y’all today!  This is my mother’s Brunswick Stew recipe and the stew recipe that I judge all other stews by.  This is not a quick meal to throw together after work.  This is not a ‘make while the baby naps’ meal.  This is not a cheap meal or one you can put together in the morning and have ready when you get home.  This is a ‘spend all day in the kitchen’ kind of stew with no short cuts, tons of ingredients, tons of steps and makes a huge mess…. and it is worth every bit of it!  Make it for someone you love!

Ingredients

2.5 lbs of chicken

2.5 lbs pork roast

2 cans tomatoes, undrained

1 (32oz) bag of frozen okra

3 lbs potatoes, peeled, boiled and mashed

1 stick of butter

1/4 cup worcestershire sauce

1 (8oz) can tomato paste

2 cans of cream corn

1 can whole kernal corn 

3 large onions, chopped

1/2 cup ketchup

1/2 cup of your favorite barbecue sauce

1/2 tsp ground red pepper

salt and black pepper to taste (We use a good bit of both)

Stew chicken and pork until tender, saving broths.  Pull meat from bones.  In a large stockpot, add reserved broths, meat, tomatoes, tomato paste, onions, and red pepper.  Cover and simmer for 3 hours, stirring occasionally.  Add mashed potatoes, creamed corn, whole kernel corn, okra, butter, Worcestershire sauce, ketchup and barbecue sauce.  Simmer an extra 30 minutes, stirring continually because butter will make it stick.  At this point we put the lid on, turn the heat off and let it come to room temperature for an hour to let the flavors meld together.  Its even better the next day and freezes beautifully!