Brunswick Stew

Brunswick Stew


Makes 1214

  • 3  large smoked ham hocks (sliced 1" thick)
  • 3  pound(s)  stewing chicken (cut up)
  • 2  pound(s)  beef stew meat
  • 2  bay leaves
  • 1  tsp  thyme, parsley
  • 3  stalks celery
  • 2  onions (cut in wedges)
  • 1  Tbsp  black peppercorns
  • 2  Tbsp  Durkee Six-Pepper Blend
  • 2  cans tomatoes (cut up)
  • 2  c  carrots (peeled and chopped)
  • 2  c  celery (chopped)
  • 2  c  onions (chopped)
  • 3  large potatoes (diced)
  • 2  c  lima beans (frozen)
  • 3  c  corn (fresh off the cob)


Add ham hocks, chicken and beef stew meat to 14" deep or 16" Dutch oven. Add bay leaves, thyme, parsley, celery stalks, onion wedges, Six-Pepper Blend and peppercorns. Simmer covered until chicken and beef are thoroughly tender, about 2 hours. Remove meat and set aside to cool. Strain the stock and discard veggies and herbs. Skim off some of the fat. Add tomatoes, carrots, chopped celery, onions, potatoes, lima beans and corn to strained stock. Simmer uncovered until all vegetables are tender, about 30 to 45 minutes. Bone chicken and remove pieces of ham hock from the bone. Return meat to pot. Add more water if needed to make more soup. Simmer for 10 to 15 minutes and season with salt and pepper. Serve with cornbread and enjoy!

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