Best Brunswick Stew Recipe

The Marshes of Glynn near Brunswick,
Georgia.

There is great debate over whether Brunswick Stew originated in Brunswick, Georgia, Brunswick County in Virgina....or even Braunschweig, Germany.  As I love a pot of Brunswick Stew almost as much as I love the Georgia Coast, I choose to believe that something this delicious, filling, tangy, and comforting could only have come from the salty coast of the deep South, but whatever its origins, once you have had a taste of this recipe for Brunswick Stew, it will become a sought-after winter favorite, but, be warned, no other recipe will ever compare.
There are common errors with Brunswick Stew that will destroy it, and they are 1. cooking it too quickly/skipping steps and 2. adding too much fat.  You need an entire day to cook this stew, and it is not worth eating until it has rested overnight.  The trade-off for all of your labor is that the recipe freezes well and will create about 15 meal-sized servings.  The long cook time is why I am posting it now, as it would be a great comfort food to kick off the year, so start it tomorrow morning and enjoy it New Years Day.

Georgia Brunswick Stew

3 boneless, skinless chicken breasts
1 pound lean beef (we find that 3 lean steaks work well)
1 pound pork tenderloin
1 1/2 t kosher salt
1t pepper
2 medium onions diced
Place all of the above in a large pot with enough water to cover by 1/2-1 inch and allow to cook on medium heat for 3-4 hours or until meat is tender and easily pulled.  Allow meat to cool and discard any bones or fat.  Shred meats and return to stock.

4 16oz cans tomatoes
5T Worcestershire sauce
4c Heinz ketchup (never Hunts)
3/4c chili sauce
2T Tabasco
2 bay leaves
1t dry mustard
1/4c yellow mustard
1/4c butter
3T vinegar
2 16oz cans of butter beans or 1 bag of frozen
2 17oz cans of cream corn
1 16oz can of peas
1 10oz package frozen, sliced okra
3 Irish potatoes diced

Add tomatoes, Worcestershire sauce, catsup, chili sauce, Tabasco, bay leaves, dry mustard, yellow mustard, and butter and cook 3 hours, stirring occasionally.  Drain vegetables in cans and add vinegar, beans, corn, peas, okra, and potatoes.  Allow to cook at gentle boil for a minimum of two hours.

Though you may eat the stew now, if you can wait until the next day, the flavor is far more intense.  This is the perfect meal for winter and I frequently serve it with a bran muffin for another hearty and healthy element.  Stores well in gallon baggies, which can be cut away and frozen block of stew tossed in pot for thawing before a quick meal.