Brunswick Stew with Beef and Pork Sausage is a hearty meat and vegetable soup perfect for chilly nights. The recipe for this traditional southern dish is easy to follow and the whole family will love it!
Growing up, my dad made Brunswick stew with beef and pork sausage regularly during cold winter months. I use the term “cold” loosely because we live in Florida. 😉 There’s just something about the ground round and pork sausage combo make this a stick-to-your-ribs type of dish. Serve it with some jalapeno cornbread and you have a dinner fit for cowboy… or maybe just your husband.
Brunswick Stew is a classic dish in the South; it typically has a rich tomato base, a variety of meats and hearty vegetables. Some people use pork shoulder, brisket or other smoked meats. But personally, I find this recipe to be way simpler than that. Ground beef and pork sausage don’t require a significant cook time and can be picked up at any grocery store. Another shortcut I use is canned cream style corn – it add thickness and a slight hint of sweetness.
*Pro Tip* simmer stew for up to 5 hours on the stove. The longer it cooks, the deeper the flavors that develop.
This recipe yields a boatload of stew. I’m not exaggerating, it makes 10-12 servings. If you’re not making this for a crowd, I recommend freezing half in a large airtight container. Your future self will thank you when all you have to do it heat up dinner on the stove. #WINNING
Check out my family’s recipe below and let me know what you think. If you give it a try, post on Instagram and tag me @bluecheesebungalow. I love to see what you guys come up with.
Brunswick Stew with Beef and Pork Sausage
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion (diced)
- 1 pound lean ground beef
- 1- 16 ounce package of pork sausage (I use Jimmy Dean Original)
- ½ cup worcestershire sauce
- 1-8 ounce can tomato sauce
- 1-28 ounce can crushed tomatoes
- 3 cups spicy tomato juice (I use V8)
- 2- 8 ounce cans creamed style corn
- 1-15 ounce package frozen lima beans
Instructions
- 1. Add oil to large Dutch oven or pot. Bring to medium-high heat.
- 2. Add onion, beef and pork. Brown meat until no pink remains.
- 3. Add Worcestershire sauce, tomato sauce, tomato juice and crushed tomatoes. Bring to a boil.
- 4. Add corn and lima beans.
- 5. Turn heat to medium-low, cover and simmer for 35 minutes. Stir occasionally. Stew is done when lima beans are fully cooked.
- 7. Serve topped with sour cream, cheese and hot sauce.
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Sheila
This looks amazing! I’ll be making this next week-making your stuffed pepper casserole tonight. I appreciate the budget friendly recipes
10 . Dec . 2018Kelsey Renee
Go glad you are interested in them! Thank you!
12 . Dec . 2018