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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!!!
- Preparing Time: 3 hours and 30 minutes
- Total Time: -
- Served Person: 16
- salt and pepper to taste
- 1 tablespoon olive oil
- 1 1/2 pounds ground beef
- 1 green bell pepper
- 1 cup ketchup
- 1 cup chopped onions
- 2 stalks celery, chopped
- hot sauce to taste (optional)
- 1 1/2 pounds ground pork
- 1 (3 pound) whole cooked chicken, deboned and shredded
- 3 (14.5 ounce) cans whole peeled tomatoes with liquid, chopped
- 1/2 cup hickory flavored barbeque sauce
- 3 (14.75 ounce) cans cream style corn
- Carbohydrate 25.3
- Cholesterol 90
- Fat 18.8
- Protein 28.5
- Sodium 836
- Calories 380 calories;
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.
