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Big batch Brunswick stew cooking outdoors in a large pot, perfect for feeding a crowd at gatherings

Big Batch Brunswick Stew Recipe – Feeds a Crowd!

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Ingredients
  

  • - 9 lbs chicken cooked until tender
  • - 9 lbs stew beef tender
  • - 20 lbs potatoes peeled and chopped
  • - 9 lbs onions diced
  • - 2 gallons corn drained, reserve juice
  • - 2 gallons lima beans drained, reserve juice
  • - 2 gallons crushed tomatoes
  • - 1 bottle Worcestershire sauce
  • - 4 sticks butter
  • - 1 bottle Texas Pete hot sauce adjust to taste
  • - 3/4 cup salt to taste
  • - 6 tbsp black pepper

Instructions
 

  • Cook chicken and beef until tender; shred or chop.
  • Add potatoes, onions, Worcestershire, hot sauce, salt, pepper, and butter to the meat in a large outdoor cauldron or pot. Stir well.
  • Add crushed tomatoes, corn, and lima beans. Thin with reserved juices if needed.
  • Simmer for 1–2 hours, stirring often.
  • Ladle into bowls or serving cups, and let everyone add extra hot sauce as desired.

Notes

- Stir often to prevent sticking, especially over open fire.
- Add reserved vegetable juices if the stew is too thick.
- Freezes beautifully—portion into containers for later.