The Gluten-Free Delight: Exploring Brunswick Stew's Hidden Treasures

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. While traditional recipes often used squirrel, rabbit, or even opossum, chicken, pork, and beef are now more commonly used. The specific origin of the stew is disputed, with Virginia and Georgia both claiming its creation. However, it may have originated earlier in the city of Braunschweig in northern Germany.

Whether you're a fan of the traditional recipe or prefer a modern twist, one question remains: is Brunswick stew gluten-free?

Gluten-free Brunswick stew recipes

Brunswick stew is a traditional Southern dish that is typically tomato-based and involves various types of beans, vegetables, and meat. Early recipes often included squirrel, rabbit, or even opossum, but today, chicken, pork, and beef are the most common proteins. Here are four gluten-free Brunswick stew recipes:

Recipe 1: Slow Cooker Vegan Brunswick Stew

This recipe is vegan and gluten-free, making it a perfect option for those with dietary restrictions. It is also very versatile, as you can use different vegetables, beans, and even add meat if desired. The recipe calls for:

• Olive oil
• Onion
• Garlic
• Baby carrots
• Potatoes
• Diced tomatoes
• Frozen corn
• Vegetable stock
• Black beans
• Worcestershire sauce
• Tabasco sauce
• White vinegar
• Ketchup
• Molasses or brown sugar
• Salt and pepper to taste
• Cornstarch
• Scallions or chives (optional)

To make this stew, start by sautéing the carrots, onions, and garlic in olive oil. Add the potatoes, tomatoes, corn, beans, and vegetable stock to the slow cooker. In a separate bowl, mix the Worcestershire sauce, molasses, vinegar, Tabasco, ketchup, salt, and pepper until blended, then pour this mixture into the slow cooker. Cook on low heat for 6-8 hours. About 30 minutes before serving, mix cornstarch and water, then add it to the pot to thicken the stew. Sprinkle with scallions or chives before serving.

Recipe 2: Brunswick Stew with Gluten-Free Cornbread

This recipe includes both the Brunswick stew and a gluten-free cornbread to serve alongside it. The stew includes:

• Yellow onion
• Celery
• Olive oil
• Stew meat
• Shredded BBQ pork
• Rotisserie chicken, deboned and shredded
• Fire-roasted diced tomatoes
• Hickory-flavored BBQ sauce
• Chicken stock
• Salt and pepper
• Chipotle tobacco sauce
• Cream-style corn
• Frozen corn
• Frozen Lima beans
• Green bell pepper

To make the stew, brown the stew meat in a skillet with olive oil, then set aside. In the same pan, sauté the onions and celery until soft, then add the pork and beef and cook until warmed through. Transfer the mixture to a large stockpot and stir in the shredded chicken, tomatoes, chicken stock, ketchup, BBQ sauce, and seasonings. Simmer for about 2 hours, stirring occasionally, until thickened. Finally, add the corn, Lima beans, and chopped green pepper, and cook for another hour or until the desired consistency is reached.

Recipe 3: Brunswick Stew

This recipe includes a variety of meats, including shredded chicken, pulled pork, and shredded beef, along with vegetables and seasonings. The full list of ingredients is:

• Shredded chicken
• Pulled pork
• Shredded beef
• Beef stock or broth
• Diced onion
• Diced red potatoes
• Lima beans
• Cream-style white corn
• Diced tomatoes
• Brown sugar
• Apple cider vinegar
• Worcestershire sauce
• Stone House Seasoning
• Cayenne pepper

To make the stew, add the meats, beef stock, onion, potatoes, beans, corn, tomatoes, ketchup, brown sugar, vinegar, Worcestershire sauce, Stone House Seasoning, and cayenne pepper to a large stew pot. Simmer over medium-low heat for about 30 minutes, until thoroughly heated and all flavors have combined.

Recipe 4: Brunswick Stew

This recipe is naturally gluten-free and is described as an "easy go-to" option. It includes:

• Large onion, chopped
• Can of cream-style corn
• Can of whole kernel corn
• 2 cans of crushed tomatoes
• Bottle of chili sauce
• 1/4 cup Worcestershire sauce
• 1 tablespoon vinegar
• 2 teaspoons dry mustard
• 1/2 teaspoon pepper sauce
• Chicken

Place the chopped onion in the bottom of a slow cooker and set the chicken on top. Add all other ingredients, cover, and cook on high for 4 hours or until the chicken is tender. Remove the chicken to shred it, then return it to the pot.

Brunswick stew ingredients

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. Early recipes used gamier meats such as squirrel, rabbit, and opossum, but today, it is more common to use chicken, beef, or pork.

For the vegetables, you will need corn, lima beans, potatoes, and onions. You can also add in celery, okra, and butter beans.

The meat is typically cooked and shredded or chopped. For a more authentic recipe, you can use leftover meat from a smoked or roasted chicken or pork shoulder.

The tomato base is made with canned, fire-roasted, or diced tomatoes. You can also add tomato paste.

To season the stew, you will need barbecue sauce, cayenne pepper, brown sugar, Worcestershire sauce, salt, and pepper. You can also add in hot sauce, garlic, and olive oil or butter.

History of Brunswick stew

The history of Brunswick stew is a complicated one, with a longstanding rivalry between Georgia and Virginia over which state invented the dish. Both states have their own variations of the stew, and each is convinced that they are the originators.

The Virginia Claim

Virginia's claim to the invention of Brunswick stew dates back to 1828. According to an entrenched local tradition, the stew was first made by Jimmy Matthews, an African American hunting-camp cook, for his enslaver, Creed Haskins. Matthews concocted a squirrel stew, simmering the meat with butter, onions, stale bread, and seasoning, and the dish was named for its home county. This story is supported by a 1988 Virginia General Assembly proclamation, which declared Brunswick County, Virginia as the originator of the stew. There are also written accounts of a dish called Brunswick stew being cooked in Virginia prior to the Civil War, including an 1849 description in the Alexandria Gazette and an 1855 explanation of the stew's origin in the Petersburg Intelligencer.

The Georgia Claim

Georgia's claim to the invention of Brunswick stew centres around a 25-gallon iron pot on display in the state. This pot is said to be the vessel in which the first Brunswick stew was cooked in 1898. However, there is some discrepancy in the stories surrounding this pot, as there are actually two pots in Georgia that claim to be the original. One pot is located in Mary Ross Waterfront Park in downtown Brunswick, and the other is at a rest stop on Interstate 95. Despite the conflicting stories, Georgians maintain that their state is the true birthplace of the stew.

The Native American Influence

While the rivalry between Georgia and Virginia is good-natured, it is important to acknowledge that the origins of Brunswick stew may go back even further. It is believed that Southeastern Native Americans were making stews from squirrels, groundhogs, and hominy, as well as boiling game meat such as bear and deer with fresh corn and squash. When European settlers arrived, Native Americans shared their foodways, and many classic American dishes, including Brunswick stew, have Native American roots.

Nutritional information for Brunswick stew

Brunswick stew is a traditional Southern dish that features beans, vegetables, and meat in a tomato base. It is a hearty and flavourful dish that can be made with a variety of ingredients, but typically includes corn, lima beans or butter beans, and a variety of meats. While it traditionally used small game meats like squirrel, rabbit, or opossum, today, it more commonly includes chicken, beef, or pork.

Ingredients:

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 cups chicken broth, low-sodium
• 2 cups chicken or turkey (cooked, diced, and boned)
• 2 cups tomatoes, canned or cooked (low sodium)
• 2 cups lima beans, cooked or canned (low-sodium)
• 2 cups whole kernel corn, canned or cooked (low-sodium)

Directions:

• Heat oil in a large pan. Add onion and cook in oil until tender.
• Add all remaining ingredients. Bring to a simmer for 30 minutes at medium-low heat.

This recipe can be modified to include additional vegetables, such as celery, potatoes, or okra, and can be served with cornbread or biscuits on the side.

• Calories: 289-347
• Total Fat: 12 g
• Saturated Fat: 3 g
• Cholesterol: 90 mg
• Sodium: 1430 mg
• Total Carbohydrate: 17-18 g
• Sugar: 2.5 g
• Dietary Fiber: 2.9 g
• Protein: 27 g
• Vitamin A: 17.01 mcg
• Vitamin C: 8.7 mg
• Vitamin D: 0.24 mcg
• Iron: 1.77 mg
• Calcium: 41.31 mg
• Potassium: 625 mg

Brunswick stew is a gluten-free dish, but it is important to check the labels of all ingredients used to ensure they are gluten-free as well.

Side dishes to serve with Brunswick stew

Brunswick stew is a hearty and flavourful dish that can be served as a meal on its own or as a side dish. It is a Southern dish that features beans, vegetables, and meat in a tomato base.

• Mashed potatoes: This classic side dish pairs well with the Brunswick stew, adding a creamy texture to the meal.
• Cornbread: Cornbread is a must-have side dish to soak up all the delicious sauce of the Brunswick stew. It can be kept simple or spiced up with jalapeños, cheddar cheese, or bacon bits.
• Green beans almondine: This classic French side dish complements the heartiness of the Brunswick stew, adding a delicate, buttery, and almond-flavoured touch.
• Grilled corn on the cob: Grilled corn on the cob is a perfect pairing with Brunswick stew, especially during summer barbeques or potlucks.
• Jasmine rice: This versatile side dish reheats well and adds a touch of elegance to the Brunswick stew, pairing perfectly with its earthy flavours.
• Macaroni and cheese: Macaroni and cheese is a crowd-pleaser and pairs beautifully with the hearty flavours of the Brunswick stew.
• Coleslaw: A fresh, crunchy, and creamy coleslaw is a perfect pairing for Brunswick stew, adding a touch of colour and a refreshing contrast to the hearty dish.
• Garlic bread: Garlic bread adds a delicious, buttery, and garlicky flavour to the meal, and is perfect for soaking up the Brunswick stew's juices.
• Basmati rice: Aromatic and slightly nutty, basmati rice serves as a gentle contrast to the Brunswick stew, providing a mild yet satisfying addition to the meal.
• Potato wedges: Potato wedges add a rustic touch to the meal, and their crunchy exterior and soft interior make them perfect for dipping into the Brunswick stew.
• Zucchini fritters: Light and tasty, zucchini fritters bring a crispy texture to the meal, contrasting nicely with the heartiness of the Brunswick stew.

Frequently asked questions