Brunswick Stew

This recipe is mostly a starting point for Brunswick Stew -- add all of the ingredients in the suggested order, but the amounts can be flexible.

April 27, 2023

by Beth

Brunswick Stew

Course: MainCuisine: American


Prep time


Cooking time


Total time





Not quite a rabbit, wild boar and a couple of squirrels, but a basic recipe for a yummy stew. Pick your favorite barbeque sauce for your own special flavor. Ingredients are suggestions and general amounts.


  • 1 chicken (˜4 lbs)

  • 1 lb lean ground beef

  • 1 lb bulk breakfast sausage

  • 4 potatoes, cubed

  • 1 lb carrots (peeled, sliced)

  • 1 cup corn (niblets)

  • 1 cup lima beans (frozen)

  • 1 cup blackeye peas

  • 1 cup ketchup

  • 1 bottle barbeque sauce

  • 1 or 2 onions, chopped

  • celery


  • In a large stock pot cover chicken with salty water and add a handful of carrots, celery and onion
  • boil the chicken until very tender (falling off the bones even)
  • Remove chicken from the pot; let it cool a bit before pulling the meat off of the bones
  • Pour broth into a bowl or other container and set aside. You will add some or all of this back to the stew later.
  • In the stock pot brown beef, sausage and onions
  • Add veggies (potatoes, corn, carrots, peas, beans)
  • Add chicken meat and chicken broth
  • Add ketchup and barbeque sauce
  • Cover over a low heat, stirring periodically until veggies are tender and flavors have married.

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About the Author


Marathoner (hey! I did complete the Nashville Rock'n'Roll Marathon! -- never again!), peregrino (Via Frances, Camino de Santiago de Compostela 2013), techie behind for over 20 years now, mother to David, Marie and Daniel, Mémère to Lily, Ella, Genevieve, Henry, Avery, Luke and Claire, Catholic Christian (when I get frustrated and want to leave the RC I find myself asking "But where would I go?"), Auburn Tiger (War Eagle!), retired from Auburn University Libraries, and after 44 years, I'm still married to JP.