Skillet Stories: Grandaddy’s Legacy


Grandaddy's Legacy

Brunswick Stew
Makes 10 to 12 servings
  • 1 tablespoon vegetable oil
  • 1½ cups chopped yellow onion
  • 3 cloves garlic, minced
  • 1 pound ground chuck
  • 1 pound ground pork
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon celery salt
  • ½ teaspoon ground red pepper
  • 1 cup barbecue sauce
  • 2 (28-ounce) cans crushed tomatoes
  • 1 cup chicken broth
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons firmly packed light brown sugar
  • 1 pound pulled pork
  • 3 cups frozen vegetable blend (corn, peas, and lima beans)
  1. In a large Dutch oven, heat oil over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 3 minutes. Add ground chuck, ground pork, paprika, kosher salt, celery salt, and red pepper. Cook, stirring frequently, until browned, about 10 minutes. Stir in barbecue sauce; bring to a boil. Stir in tomatoes, broth, Worcestershire, and brown sugar.
  2. Bring to a boil; reduce heat to medium-low. Add pulled pork and frozen vegetables; cover, and simmer for 1 hour and 30 minutes, stirring occasionally.


You can read more skillet stories in every issue of Southern Cast Iron


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