Brunswick Stew

Submitted by on Saturday, October 10, 2009 17:08

This recipe comes straight from down south from my mother in law.  She makes her famous Brunswick stew every time we go town to visit her.   When we drive to visit, she will make extra so that I can take some home with me.  It is southern cooking at its finest.  This recipe comes to us from love and many, many years of cooking, thus, all measurements are approximate as are the cooking methods.  


  • 1 medium whole chicken (or any kind of chicken)
  • 1 package country ribs, approximately 4 pounds (or any kind of pork)
  • salt, pepper, garlic powder to taste
  • 1 tablespoon hot sauce
  • 2 tablespoons liquid smoke
  • 2 large potatoes
  • 2 medium onions, cubed
  • 1 can white kernel corn, undrained
  • 1 can small Lima beans, undrained
  • 2-3 cans chopped tomatoes, undrained
  • 3-4 teaspoons salt
  • 1-2 teaspoon sugar
  • 1-2 teaspoon pepper
  • 1-2 tablespoons garlic powder
  • 3 tablespoons Worcestershire sauce
  • 1/4 cup vinegar (white or red wine) (easy on the vinegar, just keep tasting until it comes out right)
  • 1-2 tablespoons hot sauce
  • 1 cup BBQ sauce (mustard based BBQ sauce is best)
  • lemon pepper, white pepper and Greek seasoning to taste


  • Pierce meats and season with salt, pepper, garlic powder, hot sauce and liquid smoke.  Cook meats together or separately in a crock pot the day or night before for approximately 8 hours on low.  The meats may also be cooked on the grill, then finished in the crock pot for a better flavor.  Lift the meats out of the crock pot and let cool some.  Tear or chop into small pieces discarding bones.  Pour liquid into a container and refrigerate until fat has accumulated on top, skim off the fat and save juices for stock.
  • Add the meat and stock and the rest of the ingredients to a crock pot.  Stir well and cook on low for 6-8 hours, tasting every few hours to see if you need more seasonings.  You can add cornstarch to thicken if needed.


  • This recipe freezes great.  For a real southern Pig Pickin’ Feast, serve the stew on rice along with sliced or pulled pork and/or ribs, and/or grilled chicken, cole slaw, potato salad, sliced tomatoes and sliced white bread.

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