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Martha Ann has always been a fantastic cook. The family always depended on her for many delicious dishes. Brunswick Stew was no exception. She actually had the recipe published in a local cookbook in memory of our mother, Cleazel Barkley.

Martha, Orby (our brother) and I made this recently, and I have included some pictures of our day. Brunswick Stew is a process that can take several hours from start to finish. Martha is peeling potatoes while Orby is combining the meat with the other ingredients. We had two big pots of stew. Enough to divide between the three families.

Brunswick Stew

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  • 6 large Chicken breast cooked and shredded
  • 1/2 large pork loin cooked and shredded
  • 6 medium onions cut fine
  • 6 medium potatoes cubed
  • 1 quart tomatoes or juice
  • 1 pint corn, creamed or niblets
  • 1 pint lima beans small
  • 1/2 cup vinegar 1/4-1/2 cup to taste
  • 1 cup ketchup
  • 2 lemons juiced
  • 1/4 lb. butter
  • 1/4 cup Worcestershire sauce to taste
  • tabasco sauce, black pepper and salt to taste


  • Place Chicken in water and cook until tender, at the same time cook pork loin in water until tender.
  • Cool meat, and shred
  • Saute onions
  • Cook Corn, potatoes and beans until tender
  • Combine all ingredients in large pan and simmer slowly for 2-3 hours.
Tried this recipe?Let us know how it was!

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