This is the best Brunswick stew! An old family recipe that's brimming with pork, beef, and chicken, it may be the best stew you've ever had. If you've had Brunswick stew before, you won't believe how good this version tastes. And if you've never had it, you'll love it.
Ingredients
- olive oil: 1 Tbsp
- onions: 1 cup (chopped)
- stalks celery: 2 piece (chopped)
- ½ pounds ground pork: 1 piece
- ½ pounds ground beef: 1 piece
- whole cooked chicken, deboned and: 1 piece (3 pound, shredded)
- whole peeled tomatoes with liquid: 3 cans (14.5 ounce cans, chopped)
- ketchup: 1 cup
- hickory-flavored barbecue sauce: 0.5 cup
- hot sauce: 1 tsp (to taste)
- salt and pepper: (to taste)
- medium green bell pepper: 1 piece
- cream style corn: 3 cans (14.75 ounce cans)
Metric Conversion
Stages of cooking
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Heat oil in a large stockpot over medium heat. Add onions and celery; cook and stir until translucent, about 5 minutes. Mix in pork and beef; cook and stir until evenly browned and crumbly, about 10 minutes. Do not drain.
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Add shredded chicken, tomatoes and their liquid, ketchup, barbecue sauce, hot sauce, salt, and pepper. Submerge whole green pepper in the mixture. Reduce the heat to low and cook, stirring occasionally, until thickened, about 2 hours.
-
Stir in corn and continue to cook for 1 hour, or to desired consistency. Remove green pepper; chop and return to the stew or discard.
