The Ferguson Recipes – Recipes, Plain & Simple
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The Ferguson Recipes – Recipes, Plain & Simple
The Ferguson Recipes

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Brunswick Stew
Brunswick Stew
{Serving suggestion only*}
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This legendary Southern comfort food combines three meats - tender pork, chicken, and beef - with sweet corn, tomatoes, and potatoes in a rich, hearty stew that's been warming hearts for generations. Brunswick Stew is the ultimate crowd-pleaser, perfect for feeding a hungry bunch at family gatherings, tailgate parties, or cozy winter dinners. The slow-simmered trinity of meats creates an incredibly flavorful base, while the vegetables add texture and sweetness. This authentic recipe yields a thick, satisfying stew that's pure comfort in a bowl, delivering that classic Southern hospitality one spoonful at a time. - Claude
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Ingredients
1 lb Boston butt pork roast
1 lb fresh chicken or hen, bone in
1 lb boneless beef chuck roast
1 lb red potatoes, peeled and quartered
2 1/2 tsp ground black pepper
1/8 tsp ground cayenne pepper

(continued in the next column ↗️)

1 small sweet onion, such as Vidalia, chopped
6 cups canned whole peeled tomatoes
3/4 cup ketchup
2 Tbsp Worcestershire sauce
2 1/2 tsp salt
32 oz (4 cups) cream-style white corn
Directions
Place the pork and chicken in a 1 1/2 gallon stock pot with enough water to cover.
Cook at a medium simmer for 2 hours, or until the meat is very tender, skimming occasionally.
Remove the meat to a bowl and reserve the stock.
Meanwhile, in a separate large stockpot, do the same to the beef.
Remove the beef and discard the broth.
Place the potatoes in a medium saucepan, cover with water and simmer until tender.
Remove and discard the bones and skin from all of the cooked meat, pull apart or cut into chunks and process in a food processor or meat grinder until ground.
Put 2 pints of the reserved pork and chicken stock into a 1 1/2 gallon stock pot, reserve the rest for another use.
Add the ground meats to the stock.
Dissolve the black pepper and the cayenne pepper in 1 tablespoon water, and add to the stew.
Add the onion and tomato to the food processor, process well and add it to the meat mixture with the ketchup and Worcestershire sauce.
Process in the food processor the cooked potatoes, then add to the stew, stirring until any lumps are removed.
Stir in the salt.
At this point, the stew should be soupy not watery.
If the stew is too thick to stir easily with a flat spatula or pancake turner, thin it slightly with more reserved pork and chicken stock.
Cook for 30 minutes, stirring constantly.
Puree and add the corn, then continue to cook the stew over very low heat for 1 hour, stirring often and scraping the bottom of the stock pot with a flat spatula or pancake turner to avoid scorching.
Servings\Yield
Makes 16 cups
Nutrition Facts
Nutrition Per Serving (1 cup) - Calories: 245; Total Fat: 8g (Saturated Fat: 3g); Cholesterol: 65mg; Sodium: 780mg; Total Carbohydrates: 22g (Dietary Fiber: 3g, Sugars: 8g); Protein: 22g; Calories from Fat: 72 (29%)
*Nutrition information is provided as a general estimate only. Nutrient information is not available for all ingredients, and is based on available nutrient data. Variations may occur based on ingredient brands and preparation methods.
🧑‍🍳 The Cook:  Dave Ferguson 🔑 Keywords: brunswick, stew, southern, comfort food, three meat
🗂️ Categories: 🥣 Soups & Stews, ⏱️ Slow Cookers
📚 Collections: Uncle Dave's Cookbook, The TFR Cookbook
Brunswick Stew was added on June 16, 2025 and last updated on June 16, 2025.
*Serving suggestion only. 😂 If a food photo doesn't look like it was taken by a monkey named Frank, it was most likely AI generated and not the result of Frank's minimal culinary or photographic skills. Unless you failed the "I'm not a robot" test, your recipes will probably not look like the ones in the pictures. See Creamy Turkey Veggie Soup to read more about AI images.
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📄Recipe Disclaimer: While The Ferguson Recipes strives to present reliable and delicious recipes, please note that most of the recipes on this site have not undergone rigorous testing or independent verification. For this reason, we strongly recommend that you always follow standard food safety guidelines when preparing any dish. Eggs: If you make a recipe that uses raw eggs, please consider using pasteurized eggs. Allergens: Food allergens have not been identified in each individual recipe. Please use caution if you have any food allergies. If you have any questions or concerns about a specific recipe, please feel free to contact us.
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