Brunswick Stew
Brunswick Stew is a beloved Southern dish that carries with it a rich history and tradition. Originating in the 19th century, the stew is often seen as a symbol of Southern hospitality and culinary creativity. With its deep, comforting flavors, Brunswick Stew was originally created as a way to use leftover meats and vegetables, making it a practical yet satisfying meal.
Ingredients
- 1 tablespoon olive oil
- 1 cup chopped onions
- 2 stalks celery, chopped
- 1½ pounds ground pork
- 1½ pounds ground beef
- 1 (3 pound) whole cooked chicken, deboned and shredded
- 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- 1 cup ketchup
- ½ cup hickory-flavored barbecue sauce
- 1 teaspoon hot sauce to taste
- salt and pepper to taste
- 1 medium green bell pepper
- 3 (14.75 ounce) cans cream style corn
Instructions
- In a large stockpot, heat oil over medium heat. Add the onions and celery, cooking for about 5 minutes until they become soft and translucent. Stir in the ground pork and beef, cooking until browned and crumbly, roughly 10 minutes. No need to drain the fat; it will add flavor to the stew.
- Stir in the shredded chicken, tomatoes with their juice, ketchup, barbecue sauce, hot sauce, salt, and pepper. Add the whole green pepper to the pot, ensuring it is submerged. Lower the heat to a simmer and cook for about 2 hours, stirring occasionally, until the stew thickens to your desired consistency.
- Add the corn to the stew and let it cook for another hour, or until it reaches your preferred thickness. Remove the whole green pepper, chop it up, and either stir it back into the stew or discard it, depending on your preference.