Lyla Lindsey
There is no cream in Brunswick stew. The dish is a Southern classic, typically made with meat, vegetables, and a tomato base. It's thought that the dish originated in either Brunswick City, Georgia, or Brunswick County, Virginia, and was originally made with squirrel, rabbit, or other wild game. Today, it's more common to find Brunswick stew made with chicken, pork, or beef.
| Characteristics | Values |
|---|---|
| Main ingredients | Vegetables, meat, broth |
| Vegetables | Corn, lima beans, butter beans, potatoes, celery, okra, peas, tomatoes, onions, green beans, carrots, green bell peppers, baby lima beans |
| Meat | Smoked pork, chicken, beef, squirrel, rabbit, goat, lamb, veal, opossum |
| Type of broth | Savory barbecue broth |
| Other ingredients | Butter, garlic, cayenne pepper, brown sugar, Worcestershire sauce, barbecue sauce, salt, pepper, olive oil, tomato paste, chicken broth, diced tomatoes, hot sauce, ketchup, hickory-flavored barbecue sauce, green bell pepper, cream-style corn, ground pork, ground beef, shredded chicken, vinegar, mustard, Louisiana hot sauce, minced garlic |
| Canned vegetables | Whole peeled tomatoes, cream-style corn |
| Sauces and seasonings | Ketchup, hickory-flavored barbecue sauce, hot sauce, salt, pepper, barbecue sauce, cayenne pepper, brown sugar, Worcestershire sauce |
| Accompaniments | Cornbread muffins, sweet tea, coleslaw, cornbread, biscuits, pickles, salad, fried okra, hushpuppies, sautéed spinach |
What You'll Learn
What meats are in Brunswick stew?
Brunswick stew is a tomato-based Southern stew that is often made with chicken and pork. However, it was originally made with small game meats such as squirrel, rabbit, and other wild game.
Today, it is common to use a combination of meats in Brunswick stew, including chicken, pork, and beef. Some recipes also include brisket, ground beef, or ground pork. The meat is typically smoked or roasted, giving the stew a distinctive flavour.
The versatility of Brunswick stew means that it can be adapted to use whatever meat is available. For example, if you don't have any smoked brisket, you could use stew meat, ground beef, or cubed pork loin chops. Similarly, if you don't have any pulled pork, ground pork or cubed pork loin chops can be used instead.
In addition to the meat, Brunswick stew typically includes a variety of vegetables such as corn, lima beans, potatoes, celery, and onions. It is often seasoned with barbecue sauce, ketchup, hot sauce, and other spices to add a touch of heat.
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What vegetables are in Brunswick stew?
Brunswick stew is a classic Southern dish that combines meat, vegetables, and a tomato base. The specific vegetables used in Brunswick stew can vary depending on the recipe and the region, but there are several common ingredients.
Potatoes are often included in Brunswick stew. They add substance to the dish and help to thicken the stew as they cook. Another staple vegetable in Brunswick stew is corn, which brings a touch of sweetness. Lima beans or butter beans are also frequently used and provide a hearty texture.
Onions are a common addition, providing a savoury flavour to the stew. Some recipes also include okra, celery, and carrots.
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What is the best type of barbecue sauce for Brunswick stew?
The best type of barbecue sauce for Brunswick stew is one that suits your taste preferences. Some recipes suggest using a barbecue sauce that is thinner, light on sugar, and with a little kick. A Kansas City-style barbecue sauce is recommended by one source. Another recipe suggests using a tomato-based barbecue sauce that is a little on the sweet side, such as Bone Suckin' BBQ Sauce.
Some recipes also include instructions for making your own barbecue sauce. One such recipe includes the following ingredients:
- Butter
- Garlic
- Ketchup
- Mustard
- Rice vinegar
- Black pepper
- Red pepper flakes
- Worcestershire sauce
- Tabasco
- Lemon juice
- Brown sugar
You can adjust the amount of barbecue sauce you add to your Brunswick stew to suit your taste preferences. One source recommends adding quite a bit of barbecue sauce, while another suggests toning it back and adding more tomato sauce if you don't want the flavor of barbecue sauce to be too strong.
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How long does it take to make Brunswick stew?
The time it takes to make Brunswick stew varies depending on the recipe and method of cooking. Here is a breakdown of the steps involved and the time required for each:
Preparation
Before starting to cook, you will need to gather and prepare all the ingredients. This includes chopping vegetables such as onions, garlic, celery, and potatoes, as well as measuring out the required amounts of canned goods, spices, and sauces. This step should not take longer than 20-30 minutes, depending on your knife skills and the number of ingredients you need to prepare.
Cooking
Once you have all your ingredients ready, it's time to start cooking. The first step is usually to sauté or cook the aromatics (onion, garlic, and celery) in butter or oil until they are soft and translucent. This step should take around 5 minutes.
Next, you will add the remaining ingredients, including the meats, vegetables, and liquids, to the pot. Bring the mixture to a boil and then reduce the heat to a simmer. This is where the cooking time can vary significantly between recipes. Some recipes call for a shorter simmer time of around 15 minutes, while others recommend cooking the stew for up to 2 hours or more to allow the flavors to develop and the sauce to thicken.
Total Time
Taking into account the preparation and cooking times, you can expect to spend anywhere from 45 minutes to 2.5 hours making Brunswick stew, depending on the specific recipe and your level of cooking experience. It's important to note that some recipes may also require additional time for the stew to cool before serving or storing.
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What should you serve with Brunswick stew?
Brunswick stew is a hearty, comforting dish known for its rich flavours and thick consistency. It's perfect for chilly evenings and is usually served with some kind of bread on the side. Here are some ideas for what to serve with Brunswick stew:
Bread
Bread is a classic side to serve with Brunswick stew, as it can be used to soak up the stew's juices and broth. Here are some types of bread that would go well with the stew:
- Potato bread rolls
- Buttermilk biscuits
- Cornbread
- Crusty no-knead bread
- Gluten-free bread
- Sourdough bread
- Honey whole wheat bread
- Homemade biscuits
- Jalapeño cheddar cornbread
- No-knead buttermilk bread
- Yeast rolls
Salads
A fresh and crunchy salad can provide a nice contrast to the hearty and rich Brunswick stew. Here are some salad options:
- Apple-cranberry salad
- Chopped kale Caesar salad
- Garden salad
- Quinoa salad
- Sweet kale salad
- Easy spinach salad
Starchy Sides
Some starchy sides can also complement the Brunswick stew:
- Mashed potatoes
- Potato wedges
- Basmati rice
- Brown rice
- Quinoa
- Garlic bread
- Hush puppies
Vegetables
Some simple vegetable sides can also be a good addition to the meal:
- Green beans
- Roasted Brussels sprouts
- Cucumber salad
- Coleslaw
- Zucchini fritters
Meat
If you're looking for a heartier option, you could also serve the Brunswick stew with some meat:
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So, there you have it! Whether you're looking for a classic bread side or something a little more adventurous, there are plenty of options to choose from to accompany your Brunswick stew.
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Frequently asked questions
Brunswick stew is a tomato-based Southern stew made with meat and vegetables. It was originally made with small game meats like squirrel, rabbit, and even opossum, but now it is often made with chicken and pork.
You will need oil, fresh vegetables (onions, celery, and a green bell pepper), canned vegetables (whole peeled tomatoes and cream-style corn), meat (ground pork, ground beef, and cooked chicken), and sauces and seasonings (ketchup, hickory-flavored barbecue sauce, hot sauce, salt, and pepper).
First, cook the onion and celery, and mix in the ground meat until brown and crumbly. Then, add the chicken, tomatoes, sauces, seasonings, and the whole green pepper. Cook on low until thickened, stir in the corn, and continue cooking until thicker. Finally, remove the green pepper and either chop it or return it to the stew.
