This recipe is as old as the hills and is often known as Brunswick stew outside of my stomping grounds. Hearty and delicious this stew will fill you up and keep you and your family grinnin’ like a possum eating a sweet tater.
Many Variations of This Stew…
Some people add potatoes, some leave out the onion and opt only for canned goods, and others add Worcestershire or hot sauce. Add more corn, less corn, lima beans instead of butter beans, etc. This is easily modified so go with your favorites. I would try to keep the meat the same, though, because a lot of the flavor comes from the sauce in that.
However, I have seen other brands of this meat and they work just fine as well – we tend to stick with Castlebury’s but don’t let another brand be a deal breaker. Either way you go, this is one of the most delicious flavorful stews to ever touch a spoon and my wife has a firm policy in her family that she always doubles the recipe because folks can’t help but come back for seconds, thirds, and often fourths. The recipe below will serve about 6 people.
Make it how you like but I suggest trying it this way first, because you’ll likely be hooked from the get go and the first bite will tell you exactly why this stew is so famous.
Ingredients
- 3-14 ounce cans diced tomatoes
- 14 ounce can whole kernel corn
- 14 ounce can butter beans baby limas, or limas
- 1 onion chopped
- 1-10 ounce can each of beef bbq in sauce and pork bbq in sauce. I use Castlebury’s
- 10 or 12 ounce can chicken
- Some folks add potatoes, your stew up to you!
Instructions
- Dump all contents into a medium sized stockpot, including liquid in all of the cans.
- Place over medium heat, stirring often, and bring just to a boil.
- Reduce heat and simmer, stirring from time to time, for 30 minutes to an hour.
