This is really not hard to do, just sounds very time consuming, but I guarantee it will be a hit, everyone that I have made it for loves it, recipe can be doubled or triples with no problem, but be sure you have quite a large pot. Enjoy


  • 2# chicken breasts with skin and bone
  • 1# stew beef
  • 1 pt. butter beans (canned works well)
  • 1/2 lb. sliced okra (canned works)
  • 2 med. onions, sliced thin
  • 2 lg. potatoes, cut up in small pieces
  • 1/4 cup ketchup
  • 1/2 bunch celery, sliced
  • 12 cup vinegar
  • 3/4 cup sugar
  • 1/2 tsp each black and red pepper
  • 1 tsp salt
  • 1 tsp mustard
  • 16 oz. bag corn
  • 24 oz. can tomatoes, peeled & chopped
  • 1/4 lb. butter
  • dash Worcestershire sauce
  • dash paprika basil and parsley
  • 1 bay leaf


Place chicken and beef in pot with water to cover, bring to boil, turn down to a simmer and cook 1 hour until chicken is falling from the bones, remove chicken and remove skin and bones. Continue to cook beef another hour or until tender, while meat cooks prepare veggies. Remove beef from broth and set aside to cool. Place cut up veggies (except corn and tomatoes) in broth with all seasonings and cook over high heat about 12 mins. or until tender crisp. Meanwhile, cut meats into small pieces, add to veggies, stir in corn and tomatoes, cook about 5 minutes, continue to cook over low heat stirring constantly until mixture thickens (a little flour mixed with water can be used if you want it thicker. Add butter and salt and pepper to taste. Stir and cook another 5 minutes.

Makes 4 - 5 quarts

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Submitted 6/13/05.
Source: from a friend
Submitted By: dottie deitz
brunswick stew