How do you make your brunswick stew? When I was growing up I remember it being an all day process. We cooked the meat, deboned the meat, prepared the vegetables and simmered the stew until done. Of course, we made enough to feed and army and canned most of it at the end of the day. My recipe calls for chicken, beef and pork. It also calls for a quart each of corn, butter beans potatoes and 2 quarts of tomatoes. What's in yours?