Sunday Recipes w/ Margi Kyle: Special Guest Chef – Janice Luckey – Brunswick Stew

A Southern Classic Worth the Wait

Some recipes are measured with cups and spoons. Others are measured with memories.

This Brunswick Stew recipe comes from Janice Luckey, who recalls watching her grandmother cook for a family of 13 children. Her grandmother never used a recipe. She learned to cook standing on a stool at just five years old, and cooking wasn’t considered an art—it was simply how a large family was fed.

Years later, Janice discovered this recipe in a magazine and found it remarkably close to the rich, hearty stew she remembered from childhood. Unlike many modern versions, this Brunswick Stew contains no lima beans and isn’t a vegetable soup. It’s thick, meaty, and satisfying—the kind of stew where your spoon nearly stands upright in the bowl.

Serve it with skillet cornbread and enjoy a true taste of Southern comfort.

Brunswick Stew

Serves: 14

Ingredients

• 1 (4-pound) pork roast
• 1 (4-pound) whole chicken
• 3 (14.5-ounce) cans diced tomatoes, undrained
• 1 (8-ounce) can tomato sauce
• 3 large onions, finely chopped
• 2 small green peppers, finely chopped
• ¾ cup vinegar
• ¼ cup sugar
• 1 cup water
• ¼ cup flour
• 1 tablespoon salt
• ½ teaspoon black pepper
• 2 to 3 tablespoons hot sauce (or to taste)
• 1 (20-ounce) can shoepeg corn

Directions

Step 1: Cook the Meats

Bake the pork roast at 325°F until fully cooked.

Cook the whole chicken in boiling water until done.

Allow both meats to cool, then cut into large pieces.

Time-Saving Option:
Substitute 2 pounds of prepared barbecue and meat from a rotisserie chicken.

Step 2: Grind the Meat

Using a food processor, coarsely grind the cooked pork and chicken together.

Step 3: Build the Stew

In a large Dutch oven, combine:

• Ground pork and chicken
• Diced tomatoes
• Tomato sauce
• Chopped onions
• Chopped green peppers
• Vinegar
• Sugar

Simmer for 1 hour, stirring frequently.

Step 4: Thicken the Stew

Whisk together:

• 1 cup water
• ¼ cup flour

Stir until completely smooth.

Add to the stew and stir well.

Season with:

• Salt
• Pepper
• Hot sauce

Continue cooking over medium heat for 30 minutes, stirring often.

The stew should be very thick. Add small amounts of water if needed.

Step 5: Finish

Stir in the shoepeg corn.

Cook for an additional 10 minutes.

Serve hot with skillet cornbread.

Cook’s Notes

• This stew freezes beautifully.
• Stir frequently during cooking to prevent sticking.
• The flavor improves overnight and is even better the next day.
• For a milder stew, start with 1 teaspoon of hot sauce and adjust to taste.
• If the stew seems dry during cooking, add water gradually until the desired consistency is reached.

When tested for photography, a smaller batch using pork loin and rotisserie chicken produced approximately 16 one-cup servings at about 175 calories per serving.

A Taste of Tradition

The best recipes aren’t always found in cookbooks. They’re found in family stories, handwritten notes, and memories passed from one generation to the next.

This Brunswick Stew is one of those recipes—a hearty Southern favorite that’s perfect for family gatherings, game days, or a quiet Sunday afternoon around the table.

Enjoy!

Sunday Recipes with Margi Kyle — Sharing the flavors, traditions, and stories that bring Lake Norman families together.

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