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Get a Husband Brunswick Stew

By: RAKESTRAW

"The thickest, most wonderful Brunswick Stew you've ever had. Those of you who've never had Brunswick Stew will just die.... If you've had it before, you won't believe it. Old family recipe and the best stew around!!!"

Rate/Review | Read Reviews (251)

What to Drink?
	Syrah

Prep Time:
30 Min

Cook Time:
3 Hrs

Ready In:
3 Hrs 30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 16 servings

Ingredients

1 tablespoon olive oil
1 cup chopped onions
2 stalks celery, chopped
1 1/2 pounds ground pork
1 1/2 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
1/2 cup hickory flavored barbeque sauce
salt and pepper to taste
hot sauce to taste (optional)
1 green bell pepper
3 (14.75 ounce) cans cream style corn

Directions

Heat the olive oil in a large skillet, and saute the onions and celery until soft. Mix in the pork and beef, and cook until evenly browned. Do not drain.
Transfer the pork and beef mixture to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, ketchup, and barbeque sauce. Season with salt, pepper, and hot sauce. Place the whole green pepper into the mixture. Cook, stirring occasionally, 2 hours, or until thickened.
Stir the cream style corn into the stew mixture. Continue cooking 1 hour, or to desired consistency. Remove the green pepper; chop and return to the stew or discard.