Slow Cooker Brunswick Stew

Grandma’s Brunswick stew recipe

This “modified for the crockpot” recipe for Brunswick Stew comes from my beloved Grandma Brooks. I went to visit with her on a chilly day when she just happened to be cooking this up. She gave me a big ol’ bowl of it and it was so delicious and cozy, it warmed me right up. After gushing to her about how wonderful it was, she did the sweetest thing and sat down and hand wrote the recipe out for me. I still have it and keep it in her old black recipe book to treasure along with her other recipes. Below is the original recipe she hand wrote for me the day I first had some of her Brunswick Stew.

Most of the Brunswick Stew’s I’d had in the past were from fundraising fire departments, selling it by the quart, that was slow-cooked in a huge cast iron cauldron or pot. She was able to capture the essence of that same taste by cooking it on the stove top. Chicken, stewed beef, tomatoes, potatoes, onions, butter beans are the main ingredients, along with a few more simple add-in’s for the tasty broth. No doubt, my grandmother used vegetables she canned from her garden harvest bounty. I used store bought canned tomatoes and lima beans. Traditionally, corn is also added to Brunswick Stew, but I do not eat corn and neither does my dad, so I left that out. Feel free to add it if you want though. You will want to wait to add the corn when it’s about one hour away from being done. This Brunswick Stew recipe makes enough for 10-12 very hardy servings. (Grandma had a big family! Nine kids!!)

Let’s begin!

Ingredients for Brunswick stew:

Hearty Brunswick Stew

Ingredients:

• 1/2 cup apple cider vinegar
• 1/2 cup ketchup
• 4 tbsp Worcestershire sauce
• 2 tbsp sugar
• 2 small yellow onions, diced
• 6-8 medium potatoes, chopped
• 2 large skinless, boneless chicken breasts
• 1 1/2 – 2 lbs stew meat
• 2 large cans whole or diced tomatoes (28 oz each)
• 2 cans lima beans (about 3 cups; fresh or frozen also work)
• Salt and pepper to taste

Optional Add-in:

• Corn (fresh, canned, or frozen)

Equipment needed: Also needed is a large 8–10-quart capacity slow cooker. (See a few of my recommendations in recipe card at bottom of post.)

How to make Brunswick stew

Instructions:

In the bottom of your crockpot, add vinegar, catsup, Worcestershire sauce and sugar. Give it a little stir to combine.

Next, add the chopped onions.

Then add chopped potatoes and stir everything together until evenly coated.It’s best to chop the potatoes pretty small to ensure they cook through.

Next, add the chicken breasts and sprinkle with a little salt and pepper..

Add one can of the tomatoes, including the liquid, (do not drain can.)

Add stew meat, then sprinkle with salt and pepper to season.

Then add the last can of tomatoes on top (undrained) and set crockpot to cook on low for 8-10 hours.

With a little more than one hour left to cook, remove lid and take out chicken and beef.

Use two forks to easily shred chicken and beef (or optionally chop with large knife,) then place chicken and beef back into the crockpot.

Now you can add your canned or frozen lima beans. If using freshly picked lima beans, soak in water for at least 1 hour, then add at the same time as onions and potatoes. Also, if you are using corn, add it at this time, place lid back on and continue cooking for one hour longer.

Best when served hot, and especially with some good old-fashioned Saltine Crackers.Enjoy this delicious recipe from my grandmother’s kitchen!