Lucky’s Brunswick Stew

Check our Lucky 32 Southern Kitchen Blog Post – Family Gatherings: Dan Valley Community Center Brunswick Stew

• 1 tbsp Vegetable Oil
• 1 1/4 pounds Chicken Breasts – diced
• 1 1/4 pounds Stew Beef – diced
• 1/4 pound Pork Loin – diced
• 1/2 pound Yellow Onions – diced
• 3 cups frozen Yellow Corn – thawed
• 1 1/2 cups frozen White Corn – thawed
• 2 cups frozen Lima Beans – thawed
• 2 1/4 cups V-8 juice1 quart Water
• 2 1/4 tsp Tabasco sauce
• 1 1/8 tsp White Pepper
• 1 1/2 tsp Salt
• 1 each Chicken Bouillon Cube
• 1 each Beef Bouillon Cube
• 2 cups Potatoes – peeled and diced
• 1 1/2 tsp Cracked Black Pepper
• 4 3/4 cups canned Diced Tomatoes

In a large stock pot or kettle heat vegetable oil. Sauté chicken, beef and pork in hot oil until browned. Add onions and continue to sauté until onions are translucent. Add remaining ingredients and bring to a boil. Reduce heat and simmer until mixture becomes a thick mush. Stir mixture constantly from the bottom of the pot to prevent scorching. Stew may be frozen.

Makes 1 gallon.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

© 1989-2017. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Unauthorized commercial use is forbidden.