I've used this recipe for years. Nothing here is set in stone. You know what your family likes. Add to it or subtract from it as you see fit. This is simply the way that I make it, subject to what I have on-hand at the time. The recipe makes a large batch of stew. It holds up well in the freezer stored in a quality container or heavy duty freezer bag. It can also be canned for long term storage. The sauce recipe alone is a excellent sweet & spicy bar-b-q sauce. For those of y'all who don't like Brunswick stew, one of Georgia's staple dishes, well... my deepest sympathies go out to you and your family. 
Brunswick Stew
Sauce:
In a large pot, over low heat, melt 1/4 cup of butter then add:
1 3/4 cups catsup
1/4 cup yellow mustard
1/4 cup white vinegar
Blend until smooth, then add:
1/2 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
1 Tbs Liquid Smoke
2 Tbs Worcestershire sauce
2 Tbs Louisiana-style hot sauce
1/2 Tbs fresh lemon juice
Blend until smooth, then add:
1/4 cup dark brown sugar
1/2 Tbs honey
Stir constantly, increase heat, and simmer (Do Not Boil) for 10 minutes.
Makes approximately 3½ cups of sauce (set aside)
Stew:
In large pot, over low heat, melt 1/4 lb of butter then add:
3 cups diced potatoes
1 cup diced onion
2 14 1/2 oz cans of chicken broth (or up to 1 32 oz paper carton)
1 lb cooked chicken, chopped (white, dark, or mixed)
1 lb smoked pork, chopped
(If chicken is boiled, strain the boiling liquid, salt to taste, and use in place of broth, if desired.)
Bring to a boil, stirring regularly, then add:
The prepared sauce
2 14 1/2 oz cans of stewed tomatoes - (chop the tomatoes, add the canning liquid)
1 8 1/2 oz can of early peas
1 16 oz can of baby lima beans
1 14 1/2 oz can of corn
1/4 cup Liquid Smoke
Slow simmer until potatoes are tender
Salt and pepper to taste
Venison, rabbit, quail, dove, pheasant, or other meats may be substituted, as available.
Fresh vegetables can be used, but broth or other liquid may need to be added.
Low-salt canned vegetables and low salt broth may be substituted, if desired.
Brunswick Stew
Sauce:
In a large pot, over low heat, melt 1/4 cup of butter then add:
1 3/4 cups catsup
1/4 cup yellow mustard
1/4 cup white vinegar
Blend until smooth, then add:
1/2 tablespoon chopped garlic
1 teaspoon coarse ground black pepper
1/2 teaspoon crushed red pepper
1 Tbs Liquid Smoke
2 Tbs Worcestershire sauce
2 Tbs Louisiana-style hot sauce
1/2 Tbs fresh lemon juice
Blend until smooth, then add:
1/4 cup dark brown sugar
1/2 Tbs honey
Stir constantly, increase heat, and simmer (Do Not Boil) for 10 minutes.
Makes approximately 3½ cups of sauce (set aside)
Stew:
In large pot, over low heat, melt 1/4 lb of butter then add:
3 cups diced potatoes
1 cup diced onion
2 14 1/2 oz cans of chicken broth (or up to 1 32 oz paper carton)
1 lb cooked chicken, chopped (white, dark, or mixed)
1 lb smoked pork, chopped
(If chicken is boiled, strain the boiling liquid, salt to taste, and use in place of broth, if desired.)
Bring to a boil, stirring regularly, then add:
The prepared sauce
2 14 1/2 oz cans of stewed tomatoes - (chop the tomatoes, add the canning liquid)
1 8 1/2 oz can of early peas
1 16 oz can of baby lima beans
1 14 1/2 oz can of corn
1/4 cup Liquid Smoke
Slow simmer until potatoes are tender
Salt and pepper to taste
Venison, rabbit, quail, dove, pheasant, or other meats may be substituted, as available.
Fresh vegetables can be used, but broth or other liquid may need to be added.
Low-salt canned vegetables and low salt broth may be substituted, if desired.
