Brunswick Stew: Date Night Done Right

Brunswick stew is a hearty, thick, tomato-based stew that is a staple in the southern United States. It is often served as a side dish with barbecued meats such as chicken or pork, and is typically accompanied by cornbread or saltine crackers. The dish is said to have originated in either Brunswick, Georgia, or Brunswick County, Virginia, with both locations claiming bragging rights to the recipe.

The stew is made with a combination of meat and vegetables, with the two essential ingredients being barbecue sauce and smoked meat, usually chicken or pork. It also often includes lima beans, corn, potatoes, and various spices and seasonings. Brunswick stew is a versatile dish that can be customised to suit individual tastes and is perfect for a cold winter day or when craving a taste of the south. It can be made in large batches and frozen for later, making it a convenient and comforting meal option.

Brunswick Stew's origins

The exact origin of Brunswick stew is disputed. The states of Virginia and Georgia have long been duelling over which is the home of the dish. Both Brunswick County in Virginia and the city of Brunswick in Georgia claim it was developed there. However, the origin of this Southern delicacy goes back further than either of these places, all the way back to Southeastern Native Americans.

An early version of the stew – with squirrel or groundhog meat and hominy – was cooked by Native Americans and was likely the inspiration for what would become Brunswick stew. Native Americans also boiled game meat such as bear and deer with fresh corn and squash. It is considered survival cuisine or hunters stew among early settlers in the Southern Appalachians.

In 1849, the Alexandria Gazette described Brunswick stew as "a genuine South-side dish, composed of squirrels, chicken, a little bacon, and corn and tomatoes." In 1855, the Petersburg Intelligencer explained the stew's origin, noting that "in the good old county of Brunswick" it was popular during the hot summers "to repair almost every Saturday to some spring, to spend half the day. For entertainment, the men would shoot squirrels and stew them "in a pot with a sufficient quantity of water [...] over a slow fire. In due time were added tomatoes, corn, butter-beans, potatoes, with the requisite condiments of salt and Cayenne pepper."

In 1898, Brunswick, Georgia, tried to lay claim to the origin of the Brunswick stew and displayed a 25-gallon cast-iron pot with a plaque declaring it the original cooking vessel of the Brunswick stew on St. Simon Isle. However, there is no record of the dish being cooked in colonial Georgia.

In 1988, the Virginia General Assembly proclaimed Brunswick County, Virginia, as the originator of the Brunswick Stew. A crew of Stewmasters were brought out to prepare the Brunswick stew at the State Capital for this special event. They called themselves the "Proclamation Stew Crew".

It is also theorised that the dish originated in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in today's northern Germany. Marjorie Kinnan Rawlings, in her 1942 book Cross Creek Cookery, claims that Brunswick stew may have come from this region, and that it was a favourite of Queen Victoria.

Brunswick Stew's ingredients

Brunswick stew is a hearty, flavourful Southern dish that is perfect for a cold day. It is a one-pot meal with a tomato base, packed with vegetables and meat.

Ingredients

The ingredients for Brunswick stew can vary depending on what is available locally and what is in your pantry. Early versions of the dish used small game meats such as squirrel, rabbit, and opossum. Today, it is more common to use chicken, beef, or pork.

For a classic Brunswick stew, you will need:

• Oil (extra-virgin olive oil) or butter
• Vegetables: onions, garlic, potatoes, corn, lima beans (or butter beans), and tomatoes (fresh or canned)
• Meat: chicken (boneless, skinless thighs or breasts), pulled pork (or pork shoulder), and/or beef
• Sauces and seasonings: barbecue sauce (preferably North Carolina-style vinegar-based), ketchup, Worcestershire sauce, brown sugar (optional), hot sauce, cayenne pepper, salt, and pepper

Method

Heat some oil or butter in a large pot or Dutch oven over medium heat. Add the onions and cook until soft, then add the garlic and cook for a further minute. Next, add the remaining ingredients, except for the meat, and bring to a boil. Reduce the heat and simmer for 15-20 minutes. Add the meat and simmer for an additional 5-10 minutes. Season with salt and pepper to taste, and serve with cornbread or biscuits on the side.

Tips

• If desired, add other vegetables such as celery, okra, or butter beans.
• For a spicier stew, use a barbecue sauce with a kick, or add extra cayenne pepper.
• For a sweeter stew, adjust the level of sugar in the barbecue sauce or add brown sugar.
• To make it a complete meal, serve with pickles, coleslaw, a side salad, or Southern Fried Apples.

How to make Brunswick Stew

Brunswick stew is a tomato-based Southern dish that is typically made with meat and vegetables. The dish is often enhanced with condiments such as barbecue sauce and ketchup, giving it a sweet and savoury flavour. Here is a recipe for a classic Brunswick stew:

Ingredients:

• 1-2 tablespoons of oil or butter
• 1 large onion, finely chopped
• 2-3 cloves of garlic, minced
• 1-2 cups of chicken stock
• 1-2 tablespoons of tomato paste
• 1 can (14.5-15 ounces) of fire-roasted diced tomatoes
• 1-2 cups of barbecue sauce
• 1-2 tablespoons of Worcestershire sauce
• 1-2 tablespoons of brown sugar (optional)
• 1/4-1/2 teaspoon of cayenne pepper
• 2-3 cups of pulled smoked pork or cooked chicken, diced or shredded
• 1-2 cups of frozen corn
• 1-2 cups of frozen lima beans or butter beans
• Salt and pepper, to taste

Method:

• Heat oil or butter in a large Dutch oven or heavy stock pot over medium heat.
• Add the onion and cook until tender, about 5-10 minutes.
• Reduce the heat and add the minced garlic, cooking for 1 minute while stirring constantly.
• In a small bowl, stir the tomato paste with 1/4 cup of chicken broth, then add it to the pot.
• Add the remaining chicken stock, diced tomatoes, barbecue sauce, Worcestershire sauce, brown sugar, cayenne pepper, and smoked pork or chicken to the pot.
• Bring the mixture to a low boil, then reduce the heat and simmer for 15-20 minutes, stirring occasionally.
• Add the frozen corn and lima beans or butter beans, and continue to simmer for 5-10 minutes, or until the vegetables are tender.
• Season with salt and pepper to taste, and serve warm.

Tips:

• For a smokier flavour, use smoked meats such as pulled pork or add smoked paprika.
• You can also add other vegetables like potatoes, celery, or okra.
• For a spicier stew, increase the amount of cayenne pepper or add hot sauce.
• The stew can be frozen for up to 3-4 months and reheated on the stove or in the microwave.

What to serve with Brunswick Stew

Brunswick Stew is a hearty meal in itself, but if you're serving it to company, you might want to pair it with some side dishes. Here are some suggestions:

• Bread: Cornbread, biscuits, crusty bread, or saltine crackers are all good options to serve with Brunswick Stew. They're perfect for soaking up all those delicious juices!
• Salads: A crisp salad like coleslaw or a lettuce salad with tomatoes can provide a refreshing contrast to the hearty stew.
• Vegetable Sides: Grilled or roasted vegetables like green beans, corn on the cob, or aubergine/eggplant are great choices. You could also serve fried okra or spinach as a side.
• Rice: Plain rice, coconut rice, or even a rice dish like jasmine rice or bacon-wrapped hotdogs (a type of Korean rice dish) can accompany Brunswick Stew.
• Polenta: Fry or sear leftover polenta in chili oil for a crispy and soft side dish.
• Sandwiches: A simple garlic bread sandwich or a garlic butter baguette sandwich can be a great, easy-to-make side.

How to store Brunswick Stew

Brunswick stew is a hearty dish, perfect for a family supper or a side at a barbecue. But how do you store it?

Leftover Brunswick stew should be allowed to cool, and then transferred to an airtight container. It can be kept in the refrigerator for up to four days.

If you want to freeze Brunswick stew, it's best to use freezer-safe zip-top bags and it will keep for up to three months. When you're ready to enjoy your frozen stew, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave.

Brunswick stew is a versatile dish that can be adapted to your taste and stored conveniently, making it a great choice for any occasion.

Frequently asked questions