Brunswick Stew From Caswell County, Nc Recipe

Name: Brunswick Stew From Caswell County, Nc
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 lbs cooked chuck roast (Manco 6 lb cans, 7 total cans) or 3 lbs canned cubed beef (Manco 6 lb cans, 7 total cans); 3/4 lb pork such as boston butt; 1 chickens boiled deboned, reuse broth; 1 1/2 lbs chopped onions; 105 ounces tomato juice; 96 ounces canned tomatoes; 1 1/2 quarts lima beans (butterbeans preferred); 1 1/2 quarts corn (frozen or canned); 9 lbs skinned potatoes (11 gallons is about 125 lb); 1 lb margarine or 1 lb butter; 19 ounces tomato puree; 9 5/8 ounces tomato ketchup (prefer Heinz); 3 ounces Worcestershire sauce; 2 1/2 ounces cider vinegar; 2 ounces texas pete, sauce; 3 1/2 ounces white sugar; salt; pepper

Servings: persons

3 lbs cooked chuck roast (Manco 6 lb cans, 7 total cans) or 3 lbs canned cubed beef (Manco 6 lb cans, 7 total cans)
3/4 lb pork such as boston butt
1 chickens boiled deboned, reuse broth
1 1/2 lbs chopped onions
105 ounces tomato juice
96 ounces canned tomatoes
1 1/2 quarts lima beans (butterbeans preferred)
1 1/2 quarts corn (frozen or canned)
9 lbs skinned potatoes (11 gallons is about 125 lb)
1 lb margarine or 1 lb butter
19 ounces tomato puree
9 5/8 ounces tomato ketchup (prefer Heinz)
3 ounces Worcestershire sauce
2 1/2 ounces cider vinegar
2 ounces texas pete, sauce
3 1/2 ounces white sugar
salt
pepper

1
Use tight-fitting cookware to hold in the flavor as the ingredients are boiled separately. Cook everything in separate pots and put them together at the end.
2
Start out by slowly boiling the meats until they are tender. Remove the bones and skins from the chickens. Re-use the broths to boil potatoes and butter beans. Then cook the onions and corn in reserved broth. Do not add any of the tomato products during the initial cooking process.
3
When all of the ingredients are cooked, add them together in one big pot. Add all of the remaining ingredients and mix them well. Bring the pot to a boil and continue stirring with a wooden spoon or a boat oar to keep it from sticking to the pot and burning.
4
An appetizing presentation is made to the general public with someone stirring a large cauldron mounted to a tripod over an open fire. Stir the stew for approximately one hour over the fire as it continues to get thicker with the water boiling off of it. This step is very important, the stew must be boiled down until it is quite thick.
5
Serve stew with a mayonnaise based slaw and saltine crackers. It is best during the colder months of the year. Brunswick stew freezes well.
6
Enjoy!

3270

kcal

Calories

162

Fat

314

Carbs

156

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 18 ingredients. The key ingredients include: 3 lbs cooked chuck roast (Manco 6 lb cans, 7 total cans) or 3 lbs canned cubed beef (Manco 6 lb cans, 7 total cans), 3/4 lb pork such as boston butt, 1 chickens boiled deboned, reuse broth, 1 1/2 lbs chopped onions, and more.

Yes, Brunswick Stew From Caswell County, Nc 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.

Brunswick Stew From Caswell County, Nc

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