Big-Batch Brunswick Stew (12 Gallons): A Recipe for Gathering Together
If there’s one thing I’ve learned, it’s that some foods are just meant to be cooked outdoors in a giant pot. Brunswick stew is one of those dishes. There’s nothing quite like the smell of it simmering away over an open fire, filling the air with rich, smoky goodness. This isn’t a stew you make for just yourself—12 gallons of Brunswick stew means it’s time to gather the whole family, friends, neighbors, and anyone else who wanders by, because there’s going to be plenty to go around.
Brunswick stew is a classic in the South, known for its hearty mix of meats, veggies, and a good kick of seasoning. It’s the ultimate comfort food, especially as the weather cools down. Whether you’re cooking for a family reunion, a community event, or a tailgate, this recipe is the real deal, made to feed a crowd and then some.
Keep reading for step-by-step instructions, plus some photos to capture the process!
This recipe has been a favorite for big gatherings, and there’s something comforting about following a recipe that’s been jotted down on paper. Whether it’s for family reunions, fall festivals, or just a chilly day with loved ones, this Brunswick stew brings everyone together
What You’ll Need
Here’s what goes into this huge batch of Brunswick stew. It might look like a lot (and it is!), but trust me, every ingredient plays a part in building those delicious layers of flavor.
- 9 lbs chicken – cooked until it’s falling apart
- 9 lbs stew beef – tender and juicy
- 20 lbs potatoes – peeled and chopped
- 9 lbs onions – diced
- 2 gallons corn – drained (but save the juice for later)
- 2 gallons lima beans – also drained (keep the juice)
- 2 gallons crushed tomatoes
- 1 bottle Worcestershire sauce
- 4 sticks butter
- 1 bottle Texas Pete hot sauce – add more or less to taste
- 3/4 cup salt – adjust to taste
- 6 tbsp black pepper – for a little bite
It’s a lot, right? But once you get it all in that big pot, the magic happens.
How to Make 12 Gallons of Brunswick Stew
1. Cook the Meat
First, let’s start with the meat. In a big pot (or better yet, an outdoor cauldron if you have one), cook the chicken and stew beef until both are super tender and practically falling apart. You want it to be melt-in-your-mouth good, so don’t rush this part.
2. Add Potatoes, Onions, and Seasonings
When the meat’s ready, toss in the potatoes, onions, Worcestershire sauce, Texas Pete, salt, pepper, and butter. The butter melts down, adding richness, while the hot sauce and Worcestershire bring in just the right amount of tang and spice.
3. Prepare the Corn and Beans
Drain the corn and lima beans, but hold onto that juice—it’s gold for adjusting the stew’s consistency later. If things start looking too thick, you can add some of this juice back in to loosen it up.
4. Combine Everything Else
Now it’s time for the tomatoes, corn, and beans. Stir it all up to make sure everything’s well-blended. At this point, you’re looking at a big, beautiful pot of stew coming together. If it seems a bit too thick, add some of that reserved juice to get it just right.
5. Simmer and Stir
Let the stew simmer for at least 1-2 hours, stirring often. This step really brings everything together, letting the flavors meld and develop that deep, savory taste we all love. With a pot this size, you’ll want to keep a close eye on it and stir regularly to keep it from sticking or burning.
6. Serve and Enjoy!
When it’s ready, ladle that stew into cups or bowls. If you’re feeding a crowd, those individual cups with lids (like in the photos) are perfect for easy serving. And the best part? You can let everyone adjust their own spice level with extra Texas Pete on the side!
Tips for Success
- Stir, Stir, Stir: This is a big batch, so keep stirring to prevent scalding on the bottom. If you’re cooking over a fire, a wooden paddle (like the one in the picture) is your best friend.
- Adjust the Seasoning: Taste as you go! Brunswick stew is all about balance, so feel free to add a little extra salt, pepper, or hot sauce if needed.
- Save the Leftovers: This stew freezes beautifully, which means you can enjoy it all winter. Just portion it into containers, freeze, and thaw when you need a quick, hearty meal.
- Ready to serve! Individual cups make it easy for everyone to enjoy a warm bowl of Brunswick stew.
Cooking Outdoors – The Best Part
There’s something special about cooking this stew outdoors. It’s not just about the stew; it’s about the experience. The fresh air, the sounds of people talking and laughing, and the smell of that stew as it cooks over a fire—it all adds to the flavor somehow. This is the kind of meal that brings people together, with everyone peeking over the pot, asking when it’ll be ready, and sneaking tastes when they think no one’s looking.
Sharing the Experience
If you’re cooking up this Brunswick stew, be sure to snap a few photos. People love seeing the process! Post them on social media—Instagram and Facebook are great for this. Use hashtags like #BrunswickStew, #OutdoorCooking, or #SouthernCooking to share it with others who love these big, outdoor recipes. And if you have a recipe blog, this is a fantastic one to document with photos and a story about why you made it.
Why Brunswick Stew?
Brunswick stew has a long, proud tradition. It’s a dish that’s meant for sharing, for gatherings, and for good times. Some folks say it’s from Virginia; others say it’s from Georgia, but in the end, it doesn’t matter. Wherever it started, Brunswick stew has become a Southern classic that stands the test of time. It’s all about hearty ingredients, slow cooking, and a flavor that just keeps getting better the longer it sits. And honestly? It’s worth every minute.
Final Thoughts
Making 12 gallons of Brunswick stew isn’t a quick or easy task, but it’s one of those meals you won’t forget. It’s made for sharing, for memories, and for those moments when everyone’s gathered around, asking for seconds. So pull out that big pot, gather your ingredients, and get ready to cook up something amazing. And if you’re anything like me, you’ll find yourself coming back to this recipe year after year.
Enjoy every spoonful!
