Brunswick Stew
Prep time: 
Cook time: 
Total time: 
Serves: 16 Servings
  • 1 large yellow onion, chopped
  • 3 stalks celery, chopped
  • 2 olive oil, divided
  • 1½ pounds stew meat, cut into small pieces
  • 1½ pounds shredded bbq pork
  • 1 whole rotisserie chicken, deboned and shredded
  • 4 (14.5 oz) cans fire roasted diced tomatoes, with liquid
  • 2 cups ketchup
  • 1 cup hickory flavored bbq sauce
  • 2 cups chicken stock
  • salt and pepper to taste
  • 3 or 4 generous shakes of chipotle tobacco sauce (** more or less to taste)
  • 2 (14.5 oz) cans cream style corn
  • 1½ cups frozen corn
  • 1 (10 oz) package frozen lima beans
  • 1 green bell pepper
  1. In a large skillet, over medium heat, brown the stew meat in a Tbsp of olive oil. Remove from the pan and set aside.
  2. In the same pan, add a Tbsp of olive oil and sauté the onions and celery until soft. Add the pork and browned stew meat, and cook until the mix is evenly warmed through. Don't drain.
  3. Transfer the pork and beef mix to a large stock pot over low heat. Stir in the shredded chicken, tomatoes and their liquid, chicken stock, ketchup, and bbq sauce.
  4. Season with salt, pepper, and hot sauce.
  5. Add the whole green pepper into the pot. Simmer, stirring occasionally, 2 hours, or until the stew has thickened.
  6. Stir the cream-style and frozen corn, along with the lima beans, into the stew and continue cooking another hour, or until it's reached a desired consistency.
  7. Removed the green pepper, chop and return to the stew or discard
Nutritional Data by %
% Protein: 22
% Carbs: 35
% Fat: 35
Nutrition Information
Serving size: 1/16 Total Recipe Calories: 305 Fat: 11.78 Carbohydrates: 26.51 Sugar: 21.55 Protein: 16.72
Recipe by Veggies By Candlelight at