Riverview Recipe: Brunswick Stew





1 Boston Butt Roast, 3 ½ – 4 lbs.

2 lbs. ground beef

2 16 oz. cans tomatoes

2 17 oz. cans cream style corn

1 32 oz. bottle ketchup

4 large onions, coarsely chopped

1 tsp. or more cayenne pepper

Salt and pepper to taste

3 Tbsp. hot sauce (less if Tabasco)

½ small bottle Worcestershire

Garlic and seasoning salt

¾ lemon squeezed, drop in rind




Cook roast until tender and juice is low (about 3 hours). Remove roast and save 1 ½ cups of liquid. Add ground beef to liquid and cook until gray. Add onions and cook 5-8 minutes. Then add ketchup, tomatoes and all seasonings. Simmer approximately 1 hour. Chop Boston Butt into small pieces and drop in. Simmer another hour. Add corn and simmer one hour. Stir often after adding corn.