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Brunswick Stew

Hearty stew with chicken, sausage (pork), ground beef and a rainbow of veggies. Feeds a crowd.
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Prep Time 1 hour
Cook Time 4 hours
Servings: 12 people (a guess)
Course: Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 1 whole Chicken I aim for about 4lb chickens
  • 1 lb lead ground beef
  • 1 lb bulk breakfast sausage
  • 4 potates, cubed I used regular old Idaho potatoes, full size
  • 1 lb carrots, peeled and sliced
  • 1 cup corn (I used frozen nibblets)
  • 1 cup frozen lima beans
  • 1 cup black eye peas frozen work well
  • 1 cup ketchup
  • 1 bottle barbeque sauce
  • 2 medium onions, chopped
  • 2 or 3 ribs celery for making the chicken stock/broth

Method
 

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

Notes

The final flavor can vary a bit depending on your barbeque sauce choice, Back when I could get it, I used a brand called Open Pit -- it wasn't one of those really thick sauces. But, I haven't found it in decades! So, just choose something you like.