MALLARD CREEK BRUNSWICK STEW 
Version I:

6 lbs. chuck or shoulder beef
5 lb. hen
1 lb. rice
2 cans cream style corn
2 cans limas
3 lg. cans stewed tomatoes
1 lb. butter (optional)
1 tbsp. pepper
1/4 c. salt
6 chopped onions

Follow directions for version below.

Version II (smaller quantities):

4 pounds beef, chuck
1 pound Boston butt
1 (5 pound) hen
1/4 pound (1 stick) butter
salt and pepper, to taste
3 quarts canned tomatoes, crushed
3/4 pound long-grain rice, uncooked
1 (15 oz.) can creamed corn

BOIL pork, chicken and beef until tender, either separately or together. Reserve broth. Cool; remove bones. Remove skin from chicken.

GRIND all meat in a food processor or meat grinder. Refrigerate overnight. The next day, strain broth.

ADD rice, butter, salt and pepper; cook until rice is tender, about 30 minutes, stirring constantly. Add tomatoes and vegetables; cook for about 20 minutes after liquid returns to a simmer.

Add meat and cook for 10 minutes.

Stir often and add hot water if needed to keep it from sticking.

Makes 16 pints.

recipe reviews
Mallard Creek Brunswick Stew
 #176815
 Janet (North Carolina) says:
The original recipe by Mrs. McLaughlin does NOT have lima beans or chopped onions. It also includes chopped pork BBQ. Mrs. McLaughlin's recipe first appeared in the Extension Homemaker's Cookbook in the 1970's but has been used at Mallard Creek Presbyterian Church since the BBQ began. Her mother was in charge of the stew and that responsibility has been handed down through her descendants.
 #178162
 Lane Seaford III (Washington) replies:
Not true. I grew up in Mallard Cheek church. The recipe has been kept secret and still is.
 #185518
 Isabella (United States) replies:
The exact recipe should be made public since they have now cancelled the BBQ for the second year in a row. So sad to hear again.
 #185548
 Coradele Teague (North Carolina) replies:
A FEW YEARS BACK THE CHARLOTTE OBSERVER PRINTED A COPY OF THE BRUNSWICK STEW RECIPE FROM MALLARD CREEK CHURCH. I HAVE LOST MY COPY... ANY WAY I COULD GET A COPY? MY DAD TOOK US CHILDREN AND FAMILY EVERY YEAR TO THE BBQ WHEN THEY COOKED THE PORK IN THE GROUND... IT WAS SO COLD WE SAT IN THE OLD BUILDING WITH A POT BELLY STOVE TO STAY WARM. I'M 85. OH YES, STEW HAD NO BUTTER BEANS IN IT.. DON'T KNOW ABOUT ONIONS. THANKS. CORADELE TEAGUE

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