Make-Ahead Magic: Brunswick Stew

Brunswick stew is a traditional Southern dish that can be served as a side or a main course. It is a thick, tomato-based stew that typically includes a combination of meats and vegetables. While the exact ingredients may vary, it usually contains chicken, pork, lima beans, corn, potatoes, and a variety of seasonings.

One of the great things about Brunswick stew is that it can be made ahead of time and frozen for later. In fact, many people believe that the flavor improves after a day or two, as the ingredients have more time to mingle and develop. So, if you're planning to serve Brunswick stew for a special occasion or a large gathering, making it a day in advance can save you time and effort on the day of your event.

When storing Brunswick stew, it's important to let it cool completely before transferring it to airtight containers or freezer bags. It can be refrigerated for up to 4 days or frozen for up to 3 months. To reheat, simply thaw it in the refrigerator overnight and then warm it on the stovetop over low heat or in the microwave on medium power.

How to make Brunswick stew

Brunswick stew is a classic Southern dish that is perfect for warming up during the colder months. The stew typically features a combination of meat and vegetables in a tomato base. While the original Brunswick stew was made with squirrel, rabbit, and other wild game, modern versions commonly use pork, chicken, and beef. Here is a recipe for how to make this delicious dish:

Ingredients:

• Butter
• Onion
• Garlic
• Diced tomatoes
• Chicken broth/stock
• Barbecue sauce
• Worcestershire sauce
• Brown sugar
• Salt and pepper
• Cayenne pepper
• Smoked pulled pork and/or chicken
• Frozen corn
• Frozen lima beans

Optional Ingredients:

• Potatoes
• Butter beans
• Celery
• Okra
• Hot sauce
• Crushed red pepper

Instructions:

• Melt butter in a large Dutch oven over medium-high heat.
• Add garlic and onions and saute until soft.
• Stir in tomatoes, chicken broth, barbecue sauce, Worcestershire sauce, brown sugar, cayenne, smoked pork, lima beans, corn, and salt and pepper.
• Bring the mixture to a boil, then reduce to a simmer and cook for 1-1.5 hours, stirring occasionally.
• Serve with cornbread muffins or sweet tea for a classic Southern meal.

Tips:

• For a smokier flavour, use a barbecue sauce with a smoky taste profile, such as a North Carolina-style vinegar-based sauce.
• If using prepared pulled pork with barbecue sauce, reduce the amount of barbecue sauce added to the stew.
• Adjust the heat and sweetness to your preference.
• The stew can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

What 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 popular dish in the southern United States and is typically made with various meats, including chicken, pork, and beef, and vegetables such as corn, lima beans, and potatoes. Here are some ideas for what to serve with Brunswick stew:

• Cornbread is a must-have side dish when serving Brunswick stew. It pairs well with the stew and is perfect for soaking up all of the delicious sauce. You can keep it simple or add ingredients like jalapeños, cheddar cheese, and bacon bits to take it up a notch.
• Mashed potatoes are another classic side dish that pairs well with Brunswick stew. Russet potatoes are ideal for mashing, and you can add shredded cheese, green onions, or bacon bits for extra flavor.
• Macaroni and cheese is always a hit and pairs beautifully with the hearty flavors of the stew. You can make it with classic elbow noodles or add some lobster chunks for a gourmet touch.
• Green beans almondine is a classic side dish that will transport you to the French countryside. The beans are cooked until crispy and tender, then tossed in a buttery and almond-flavored sauce.
• Grilled buttery corn on the cob is a staple at get-togethers and parties, and it goes perfectly with Brunswick stew. Grill the corn until it has a nice char, and don't forget the salt and pepper!
• Garlic bread is a great choice for those who love carbs. Brush it with butter or oil and pop it in the oven for a warm, garlicky side dish.
• A grilled veggie platter with balsamic dressing is a simple and juicy option that adds a hint of smokiness to your meal. Grill up some red onions, bell peppers, cherry tomatoes, carrots, or other favorite veggies and enjoy!
• Saffron-blended coconut rice adds a touch of exotic flavor to your meal. The coconut rice is simple to make and pairs well with the fresh, tropical coconut flavors from the rice.
• Roasted aubergine with garlic and herbs is a versatile and mild-flavored side dish that will elevate your Brunswick stew experience.

How to store Brunswick stew

Brunswick stew is a hearty meal that can be stored in an airtight container in the refrigerator for up to four days. It can also be frozen for up to three months. Here are some detailed instructions on how to store your Brunswick stew:

Storing in the Refrigerator

Allow the stew to cool down to room temperature. Then, transfer it to an airtight container and store it in the refrigerator. It will stay fresh for up to four days.

Freezing Brunswick Stew

You can also freeze Brunswick stew! Again, let the stew cool down, and then transfer it to freezer-safe containers or bags. Make sure to leave some space at the top of the container to account for expansion. It will stay good in the freezer for up to three months.

Reheating

When you're ready to enjoy your Brunswick stew again, simply thaw it in the refrigerator overnight and reheat it on the stovetop or in the microwave until warmed through. Do not reheat the stew in a plastic bag.

The history of Brunswick stew

Brunswick stew is a thick, tomato-based concoction with a variety of vegetables that might include potatoes, tomatoes, butter beans, corn, and okra. It is a distinctly Southern dish and is typically served in the fall and winter.

The debate over the stew's origin appears to have begun in 1946, when a letter arrived at the Brunswick, Georgia, Board of Trade asking about the history of the dish. The board's managing secretary, Mrs K.G. Berrie, was stumped and turned to the local newspaper for help. This prompted a flood of letters, and in April 1946 the Brunswick News reported that "the Board of Trade is in more of a stew than ever, since it has not one but several indisputable accounts of the origin of the famed concoction."

One claimed it was a favourite of Queen Victoria and must, therefore, have come from Brunswick in Germany. Another asserted that the writer was the direct descendant of the owner of the Georgia plantation on which it originated. A third claimed that the stew was invented in Brunswick, Georgia, during the Spanish-American War and that they had "the original pot in which the first stew was stewed".

However, the earliest written records of Brunswick stew come from Virginia, predating the Georgia claims by about 70 years. 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 Brunswick County, Virginia, it was popular to spend Saturdays by a spring, shooting squirrels and stewing them with vegetables "over a slow fire".

Over time, more details were added to the Virginia origin tale. Accounts from the 1880s attributed the recipe to a noted hunter and cook named James (or Jimmy) Matthews from the Red Oak neighbourhood in Brunswick County, Virginia. These stories were recorded about 70 years after the supposed creation of the first stew, but all signs point to Virginia as the place of origin.

Today, Brunswick stew is served in barbecue joints all over Tennessee, North Carolina, and Virginia, but it's in classic Georgia restaurants like Fresh Air in Jackson and Old Brick Pit in Atlanta that you'll find the best versions, according to Robert F Moss, a food, drink and travel writer based in Charleston, South Carolina.

How to adapt Brunswick stew to your taste

Brunswick stew is a classic Southern dish that combines smoked meats, vegetables, and a savoury barbecue broth. The best part about this stew is that you can adapt it to your taste preferences. Here are some ways you can make it your own:

• Meat: While the traditional Brunswick stew features smoked pork and chicken, you can use any combination of meats that you like. If you're feeling adventurous, you can even use squirrel, rabbit, or other game meat as it was originally made with. You can also use ground beef or ground pork as more affordable options.
• Vegetables: The core vegetables in Brunswick stew are corn and lima beans or butter beans. However, you can add or substitute with other vegetables such as potatoes, celery, okra, onions, and garlic to give it your own twist.
• Flavourings: To enhance the flavour of your stew, you can experiment with different types of barbecue sauce, hot sauce, and spices. You can also add apple cider vinegar, liquid smoke, or Worcestershire sauce to give it a unique tang.
• Consistency: If you prefer a thicker stew, you can add more shredded meat, potatoes, or butter beans. On the other hand, if your stew is too thick, you can stir in some water or stock to adjust the consistency.
• Heat: If you like your food spicy, you can add a couple of tablespoons of hot pepper sauce or increase the amount of cayenne pepper, crushed red pepper, or black pepper used in the recipe.

Frequently asked questions