Brunswick stew is a Southern classic that brings people together with its rich flavors and hearty ingredients. Originating from the coastal regions of Georgia and Virginia, this stew has a long tradition of being cooked in large batches for community gatherings and family events. Making a 10-gallon batch may sound ambitious, but it’s the perfect way to feed a crowd and enjoy the authentic taste of this beloved dish.
Our 10 Gallon Brunswick Stew recipe captures the essence of slow-cooked comfort food with a blend of tender meats, fresh vegetables, and a savory tomato base. Whether you’re hosting a big party or prepping for a special occasion, this recipe is designed to deliver bold flavors and satisfying warmth in every spoonful. Let’s dive into the steps that make this stew a standout favorite.
Ingredients for 10 Gallon Brunswick Stew Recipe
To make our 10 Gallon Brunswick Stew truly authentic and packed with flavor, we gather a carefully balanced selection of ingredients. This stew combines a hearty mix of meats, vegetables, beans, spices, and liquids, each playing a vital role in building its rich and savory profile.
Meat and Protein Ingredients
The backbone of our Brunswick Stew is its tender meats, which provide deep flavor and satisfying texture. For a batch this size, we rely on:
- 10 pounds of chicken thighs, boneless and skinless, diced
- 8 pounds of pork shoulder, trimmed and cut into chunks
- 5 pounds of smoked sausage, sliced into ½-inch rounds
- 3 pounds of ground beef, browned and drained
These proteins create that signature mix of smokiness and heartiness essential to Brunswick Stew. Using a combination ensures the stew is rich without overwhelming the palate with any single meat.
Vegetables and Beans
Our stew shines with a vibrant medley of fresh vegetables and hearty beans. These ingredients add texture and sweetness balancing the meat’s savoriness:
| Ingredient | Quantity | Prep Details |
|---|---|---|
| Yellow onions | 6 large | diced |
| Green bell peppers | 4 large | diced |
| Fresh corn kernels | 6 cups | cut from about 8 ears |
| Tomatoes | 10 pounds | peeled and chopped |
| Lima beans | 8 cups (dry) | soaked overnight |
| Kidney beans | 4 cups (dry) | soaked overnight |
The lima beans are a classic choice for their creamy texture while the kidney beans add heartiness. Fresh corn and peppers contribute subtle sweetness and crunch.
Spices and Seasonings
For a stew this size, balancing the spices is essential to complement every ingredient without overpowering them. We use:
- 4 tablespoons smoked paprika
- 3 tablespoons garlic powder
- 2 tablespoons onion powder
- 3 tablespoons salt, adjust to taste
- 2 teaspoons freshly ground black pepper
- 1 tablespoon dried thyme
- 2 teaspoons cayenne pepper (optional for heat)
- 4 bay leaves
“Seasoning is the soul of Brunswick Stew,” we always say. These carefully measured herbs and spices deepen the stew’s complex flavor profile while highlighting its Southern roots.
Liquids and Broth
The liquid base binds all elements together and ensures the stew has a luscious, thick consistency:
| Liquid Ingredient | Quantity | Purpose |
|---|---|---|
| Chicken broth | 5 gallons | Provides savory depth |
| Tomato juice | 1 gallon | Adds acidity and richness |
| Water | 2 gallons | Adjusts consistency |
| Worcestershire sauce | 1 cup | Umami and subtle tanginess |
We recommend using high-quality chicken broth as the foundation for a rich umami flavor. The tomato juice lends that traditional tanginess essential for Brunswick Stew’s signature taste.
This precise combination of ingredients makes our 10 Gallon Brunswick Stew a standout dish for any gathering, ensuring every spoonful delivers hearty, rich, and authentic Southern comfort.
Equipment Needed
To make our 10 Gallon Brunswick Stew Recipe perfectly, having the right equipment streamlines the process and ensures safety. Let’s cover the essential tools we rely on for this large batch cooking adventure.
Large Cooking Pot or Kettle
We need a heavy-duty, large capacity pot or kettle designed to hold at least 10 gallons. This is crucial for evenly cooking the large volume of ingredients without spills or uneven heating. Ideally, choose a pot made of stainless steel or cast iron for excellent heat retention and durability.
| Feature | Recommendation |
|---|---|
| Capacity | Minimum 10 gallons |
| Material | Stainless steel or cast iron |
| Shape | Tall and wide for even cooking |
| Heat Source | Compatible with open flame or propane |
A propane burner suited for outdoor use is preferred to provide strong consistent heat while maintaining control during long simmering.
Stirring Utensils
We use long-handled, sturdy stirring utensils to efficiently mix the thick stew without risking burns or splashes. A heavy-duty stainless steel or wooden paddle works best to reach the bottom and sides of the pot, preventing sticking and scorching.
- Length: Minimum 18 inches for safety and reach
- Material: Heat-resistant wood or metal
- Design: Flat or slightly curved paddle to stir large volumes effectively
Cutting Tools and Prep Bowls
For prepping the meats, vegetables, and seasonings, we need sharp chef’s knives and a set of large cutting boards. Keeping our workflow organized requires multiple durable prep bowls for holding diced onions, peppers, beans, and meats separately.
- Knives: 8-10 inch chef’s knife and paring knife
- Cutting Boards: Non-slip, easy to clean
- Prep Bowls: Various sizes, preferably stainless steel or heavy-duty plastic
These tools allow us to prepare ingredients efficiently and safely, keeping everything ready for the cooking stages.
Serving Containers
After hours of slow cooking, we serve this hearty stew in suitable containers. For a large group, large insulated soup tureens or heavy-duty serving pots keep the stew hot and accessible.
- Capacity: Matching pot size or divided into multiple containers
- Material: Insulated stainless steel or enamel-coated pots
- Extras: Ladles with long handles and heat-resistant gloves for serving
Using the right serving equipment preserves the rich flavors and warmth of the Brunswick stew, making sure every guest enjoys it at the perfect temperature.
Prep Work
Before we dive into cooking our 10 Gallon Brunswick Stew, careful preparation is key to ensure every ingredient shines and the flavors meld perfectly. Let’s break down each step to set us up for success.
Preparing the Meat
We start by handling the meats that form the rich foundation of our stew. First, dice 10 pounds of chicken thighs into bite-sized pieces for even cooking. Next, trim and cube 8 pounds of pork shoulder to ensure tenderness and flavor infusion. For added smokiness and depth, slice 5 pounds of smoked sausage into ¼-inch thick rounds. Lastly, brown 3 pounds of ground beef in a large skillet over medium heat until fully cooked; this caramelization adds a savory complexity to the stew.
As we prepare the meat, maintaining focus on uniform sizes ensures even cooking and a consistent texture throughout the stew.
Chopping Vegetables
Vegetables bring color and balance to our brunswick stew. We start with 6 large yellow onions, peeling and dicing them finely to release sweetness while cooking. Then, 4 large green bell peppers are washed, seeded, and chopped into uniform cubes for a fresh, slightly crisp bite.
Next, prepare 10 pounds of peeled and chopped tomatoes — peeling removes any bitterness and skins, which can affect texture. For the beans, we soak 8 cups each of dried lima and kidney beans overnight to soften them and reduce cooking time.
Finally, 6 cups of fresh corn kernels are cut from the cob, adding bursts of sweetness and color that brighten the stew.
Measuring Spices and Liquids
Precision in seasoning defines our stew’s robust flavor. We measure the following spices to create a harmonious blend:
| Spice | Amount |
|---|---|
| Smoked Paprika | 3 tablespoons |
| Garlic Powder | 2 tablespoons |
| Onion Powder | 2 tablespoons |
| Salt | 3 tablespoons |
| Black Pepper | 2 teaspoons |
| Thyme | 1 tablespoon |
| Cayenne Pepper | 1 teaspoon |
| Bay Leaves | 4 whole leaves |
For the liquid base, we combine a balanced volume for perfect stew consistency:
| Liquid | Volume |
|---|---|
| Chicken Broth | 5 gallons |
| Tomato Juice | 1 gallon |
| Water | 2 gallons |
| Worcestershire Sauce | 1 cup |
By carefully measuring spices and liquids, we ensure our 10 Gallon Brunswick Stew achieves that iconic deep and savory Southern taste. Let’s get everything laid out and ready to stack flavor layer upon layer.
Cooking Instructions
Cooking our 10 Gallon Brunswick Stew requires careful layering of flavors and ingredients. Following these detailed steps ensures every batch delivers that signature Southern richness and heartiness.
Cooking the Meat
- Preheat our large-capacity pot over medium-high heat using the propane burner to guarantee even cooking.
- Add the 10 pounds of diced chicken thighs first. Cook until lightly browned and cooked through, about 10 minutes. Stir occasionally to prevent sticking.
- Introduce the 8 pounds of trimmed pork shoulder next. Brown evenly on all sides to build a deep savory foundation, approximately 12-15 minutes.
- Add 5 pounds of sliced smoked sausage to the pot. Allow it to cook for 8-10 minutes, stirring occasionally to release its smoky flavor.
- Finally, brown 3 pounds of ground beef until fully cooked and crumbly, around 10 minutes. Carefully stir to combine all meat components thoroughly.
Pro Tip: Browning the meats separately ensures each protein develops distinct caramelization that enriches the stew’s taste.
Adding Vegetables and Beans
- Once the meats are well-browned, add 6 large diced yellow onions and 4 large diced green bell peppers. Sauté for 8 minutes until softened and aromatic.
- Incorporate 10 pounds of peeled and chopped tomatoes. Stir them into the mixture to begin breaking down and integrating.
- Add 6 cups of fresh corn kernels along with 8 cups each of soaked lima and kidney beans. These vegetables and beans create a satisfying texture and balanced sweetness.
- Sprinkle in the spice blend carefully measured earlier, including smoked paprika, garlic powder, onion powder, thyme, bay leaves, salt, black pepper, and a dash of cayenne pepper. Stir well to evenly distribute the seasonings.
| Ingredient | Quantity | Notes |
|---|---|---|
| Yellow onions | 6 large | Diced finely |
| Green bell peppers | 4 large | Diced finely |
| Peeled & chopped tomatoes | 10 pounds | Fresh for best flavor |
| Fresh corn kernels | 6 cups | Cut off fresh ears |
| Lima beans (soaked) | 8 cups | Soaked overnight |
| Kidney beans (soaked) | 8 cups | Soaked overnight |
Simmering and Flavor Development
- Pour in 5 gallons of chicken broth, 1 gallon of tomato juice, and 2 gallons of water carefully into the pot. Follow with 1 cup of Worcestershire sauce.
- Stir the stew thoroughly to combine all elements.
- Bring the stew to a rolling boil. Immediately reduce heat to low and cover the pot.
- Let the stew simmer gently for 4 to 6 hours, stirring every 30 minutes to prevent scorching.
- Remove the bay leaves after 3 hours to avoid bitterness.
- Continue simmering until the stew thickens naturally and the flavors meld into a rich, hearty blend.
“Slow simmering is essential to achieve the classic depth and luscious consistency that defines our 10 Gallon Brunswick Stew.”
Using this stepwise approach in our large 10-gallon pot, each scoop will deliver that authentic Southern comfort with expertly balanced meat richness, vegetable sweetness, and a spicy-savory kick.
Directions for Serving
Serving our 10 Gallon Brunswick Stew requires thoughtful portioning and pairing to maximize its rich, hearty flavors. Let’s explore how to present this Southern classic perfectly for your gathering.
Portioning the Stew
To serve the 10 Gallon Brunswick Stew efficiently, we recommend portioning by ladlefuls using a soup ladle sized between 6 to 8 ounces. This ensures each guest receives a generous helping of the stew’s savory meats, vegetables, and broth.
| Total Quantity | Serving Size (oz) | Number of Servings |
|---|---|---|
| 10 gallons | 6 | 213 |
| 10 gallons | 8 | 160 |
- For a crowd of 100 to 150 people, ladle out 6 to 8 ounce portions.
- Use insulated serving vessels to keep the stew hot and flavorful throughout the event.
- Stir the stew gently before each serving to evenly distribute meats, beans, and vegetables.
By maintaining consistent portion sizes, we ensure every guest enjoys the authentic Southern comfort of our stew without running short.
Suggested Side Dishes and Garnishes
Pairing our 10 Gallon Brunswick Stew with complementary sides and garnishes elevates the overall dining experience. Here are our top recommendations:
- Cornbread: Serve warm, buttery slices or muffins to soak up the rich tomato and meat juices.
- Collard Greens: Lightly sautéed with garlic and vinegar for a tangy, fresh contrast.
- Pickled Green Tomatoes or Okra: Add a crisp, tart bite that cuts through the stew’s richness.
- Chopped Fresh Parsley or Green Onions: Sprinkle on top for a vibrant pop of color and freshness.
- Hot Sauce: Offer on the side for guests wanting to add an extra kick of spice.
Consider this plating example for a balanced Southern feast:
Plate Composition
- 1 large bowl (8 oz portion) of 10 Gallon Brunswick Stew
- 1 slice of warm cornbread
- Small side of collard greens
- Garnish with chopped parsley and green onions
- Optional dash of hot sauce
This combination promises a rich and satisfying meal honoring the true spirit of traditional Brunswick stew.
Make-Ahead Tips and Storage
Preparing the 10 Gallon Brunswick Stew ahead of time is a smart way to deepen flavors and simplify event-day logistics. Proper cooling, refrigeration, and reheating will keep the stew safe and delicious.
Cooling and Refrigerating Leftovers
After cooking, cool the Brunswick stew quickly to prevent bacterial growth. Follow these steps:
- Divide the stew into smaller portions using shallow containers to speed up cooling.
- Allow containers to cool uncovered at room temperature for no more than 1 hour.
- Cover tightly with lids or plastic wrap once cooled.
- Place containers in the refrigerator immediately, ideally below 40°F (4°C).
- Store leftovers for up to 4 days for optimal freshness and safety.
| Step | Action | Time/Temperature |
|---|---|---|
| Divide stew | Use shallow containers | Immediately after cooking |
| Cool at room temperature | Uncovered | Up to 1 hour |
| Cover and refrigerate | Lids or plastic wrap | Below 40°F (4°C) |
| Storage duration | Refrigerate | Up to 4 days |
Tip: If planning to store longer, freeze the stew in airtight containers and consume within 3 months.
Reheating Instructions
To maintain the rich and hearty texture of our 10 Gallon Brunswick Stew while reheating, adhere to these best practices:
- Thaw frozen stew overnight in the refrigerator before reheating.
- Reheat in a large pot over medium heat, stirring occasionally to avoid scorching.
- Bring the stew to a rolling simmer and maintain for at least 10 minutes to ensure it is evenly heated.
- Alternatively, reheat single servings in the microwave, covering the container, stirring halfway through heating.
- Check the internal temperature reaches at least 165°F (74°C) before serving.
| Method | Instructions | Time | Temperature Target |
|---|---|---|---|
| Stove-top | Heat on medium stirring occasionally | About 15-20 minutes | 165°F (74°C) |
| Microwave | Heat in covered container, stir halfway | 2-3 minutes per serving | 165°F (74°C) |
Quote: “Reheating slowly and evenly preserves the stew’s complex Southern flavors and tender textures, ensuring every spoonful tastes just like fresh.”
Using these make-ahead tips and storage guidelines guarantees that our Brunswick stew remains a comforting centerpiece that tastes as good on day two as the day it’s cooked.
Conclusion
Preparing a 10-gallon Brunswick stew is a rewarding experience that brings people together around a hearty, flavorful meal. With the right ingredients, equipment, and careful attention to detail, this classic Southern dish can easily become the highlight of any gathering.
Whether you’re cooking for a crowd or planning ahead for an event, this recipe offers a perfect balance of tradition and convenience. Let’s embrace the slow-cooked goodness and share the warmth that Brunswick stew brings to every table.
Frequently Asked Questions
What is Brunswick stew?
Brunswick stew is a traditional Southern dish made with a mix of meats, vegetables, beans, and a tomato base. It’s slow-cooked to develop deep, hearty flavors and is commonly served at gatherings and special occasions.
Where does Brunswick stew originate?
Brunswick stew originates from the Southern United States, particularly from Georgia and Virginia.
What meats are used in a 10-gallon Brunswick stew?
Typical meats include diced chicken thighs, trimmed pork shoulder, sliced smoked sausage, and browned ground beef for a rich, robust flavor.
What vegetables are in Brunswick stew?
Common vegetables include yellow onions, green bell peppers, corn kernels, peeled and chopped tomatoes, and soaked lima and kidney beans.
What spices enhance Brunswick stew?
A mix of smoked paprika, garlic powder, onion powder, salt, black pepper, thyme, cayenne pepper, and bay leaves are used to add depth and warmth.
What is the liquid base for Brunswick stew?
The stew uses a combination of chicken broth, tomato juice, water, and Worcestershire sauce to achieve a thick, savory consistency.
What equipment is needed to make a 10-gallon Brunswick stew?
You need a heavy-duty pot or kettle (10 gallons or more), a propane burner, long-handled stirring utensils, sharp knives, prep bowls, and insulated serving containers.
How long should Brunswick stew be cooked?
It should be simmered slowly for 4 to 6 hours to develop the full blend of flavors and achieve the right texture.
How should Brunswick stew be served?
Serve in 6 to 8-ounce ladlefuls, ideally from insulated containers to keep it hot, and pair with sides like cornbread, collard greens, or pickled vegetables.
Can Brunswick stew be made ahead of time?
Yes, it can be made ahead, cooled properly, refrigerated in smaller portions, and reheated thoroughly while maintaining its rich flavor and texture.