Brunswick Stew

Name: Brunswick Stew
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Soups & Stews
Ingredients: 1 lb. ground beef; 1 lb. ground pork; 1 precooked chicken, chopped in small pieces; 2 cans corn; 1/2 lb. chopped onion; 2 Tbsp. vinegar; 1 1/2 Tbsp. black pepper; dash of garlic powder (optional); 2 cans tomatoes; 1/2 c. Worcestershire; 2 1/2 c. ketchup; salt to taste

Eats Now Editorial Team · Soups & Stews

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Brunswick Stew – a delicious recipe with ground beef, ground pork, chicken, corn, onion, vinegar. Easy to follow and perfect for any occasion.

Serves 4 Soups & Stews

Servings: persons

1 lb. ground beef
1 lb. ground pork
1 precooked chicken, chopped in small pieces
2 cans corn
1/2 lb. chopped onion
2 Tbsp. vinegar
1 1/2 Tbsp. black pepper
dash of garlic powder (optional)
2 cans tomatoes
1/2 c. Worcestershire
2 1/2 c. ketchup
salt to taste

1
Save 1 to 2 cups of chicken stock.
2
Place all ingredients in pot with chicken stock and bring to a boil.
3
Boil slowly 1 1/2 hours, stirring occasionally.

No nutrition data on file — estimate from the ingredient list.

* Estimated from ingredient keywords · ingredients matched · Values are approximate and per serving (÷ 4).

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 lb. ground beef, 1 lb. ground pork, 1 precooked chicken, chopped in small pieces, 2 cans corn, and more.

Yes, Brunswick Stew falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Category
Soups & Stews

Eats Now Editorial Team

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

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