Bond’s Brunswick Stew

Bond's Brunswick Stew

When the weather starts to get chilly and the sun starts going down sooner, the chill of the season can set in pretty fast. Keep your spirits up and yourself feeling warm with this Bond’s Brunswick Stew, a thick stew that really sticks to the ribs, keeps you feeling full and warms that chill out of your bones. It is meaty and savory and can be made with chicken, pork, beef, turkey or sausage alike. Diced tomatoes and two cans of creamed corn create its thick and rich base, while various spices and sauces layer on complex flavors.


  • 8 cups of smoked or grilled meat (chicken, beef, pork, turkey or sausage)
  • 2 cans cream-style corn
  • 3 regular-sized cans diced tomatoes (they vary, but you want the 15.5-ounce-ish cans, not the 28-ounce-ish cans)
  • 2 cups ketchup
  • 1/2 lemon, sliced
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon cider vinegar
  • Salt, freshly ground black pepper and cayenne pepper, to taste
  • Tabasco sauce, to taste


Pull or chop the meat apart to remove any bones, sinew or fat and then pulse it in several batches until ground up in a food processor fitted with the metal blade.

Combine all ingredients in a large Dutch oven or stock pot. Bring to a boil, reduce heat and simmer for 4 hours. Taste and adjust seasonings as needed.

Makes 10-12 servings.

Bond's Brunswick Stew

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