Roux For Brunswick Stew: Should You?

Brunswick stew is a thick stew with a tomato base, barbecue sauce, and a mixture of leftover smoked and roasted meats like pork, chicken, and beef. It typically includes corn, lima beans or butter beans, and a few simple spices to give it a touch of heat.

A roux is a thickening agent used in a variety of sauces, gravies, soups, and stews. It is made with butter and flour and cooked on a stovetop. Liquids can be added to make gravy or soup bases, or it can be added to liquids such as soups or stews to thicken them.

A standard ratio for a roux recipe is 3 parts flour to 2 parts butter. There are four types of roux: white, blond, brown, and dark brown. The different types of roux are a result of how long the roux is cooked; white is cooked for the shortest time, while dark brown cooks the longest. White and blond roux are the most common and are used to thicken sauces, soups, and chowders.

So, should you make a roux for Brunswick stew? Well, it depends. If you want a thicker stew with a richer flavour, then making a roux and adding it to your Brunswick stew could be a good option. However, it is not necessary, as Brunswick stew typically has a thinner consistency. Ultimately, it is up to your personal preference and the desired thickness of your stew.

What is a roux?

A roux is a mixture of equal parts flour and fat, cooked together over low to medium heat. It is a common thickening agent in cooking, used in soups, sauces, and casseroles. It provides creaminess and density, helps incorporate other fatty ingredients, and generally binds things together into a cohesive finished product.

The process of making a roux is straightforward: add equal parts fat and flour to a pan on medium-low heat, then stir until uniform and the desired colour has been achieved. The type of fat used can vary, but it is most commonly butter or oil. The longer the roux is cooked, the darker it gets and the more its toasty, nutty aromas and flavours will come out.

There are several types of roux, depending on how long they are cooked for: light roux (white and blonde roux), brown roux, and dark roux. White and blond roux are cooked just long enough to eliminate the raw taste of the flour, about 3 to 5 minutes. They are used to thicken sauces such as béchamel, cheese sauces, and white gravy, as well as creamy soups and chowders. Brown and dark roux are cooked longer and have more flavour, but less thickening power. The longer the roux is cooked, the darker and more flavourful it gets. Brown roux is used in gravies, while dark roux is used in Creole and Cajun cuisine, such as gumbo or jambalaya.

What ingredients are needed to make a roux?

Roux is a classic thickening agent for soups, sauces, and stews, with roots in French cuisine dating back more than 300 years. It is made by cooking equal parts flour and fat together. The most commonly used fat is butter, but you can also use oil, bacon grease, or other rendered fats. The ratio of butter to flour is typically 3 parts flour to 2 parts butter by weight, or 1 part butter to 1 part flour by weight. This means that for every 3 tablespoons of flour, you would use 2 tablespoons of butter.

To make a roux, you will need to heat butter in a saucepan over medium heat until melted. Then, whisk in the flour to form a thick paste. Continue whisking as the roux cooks, ensuring that it does not burn. The length of time you cook the roux will depend on the desired colour and aroma. For a white roux, cook for about 5 minutes until the flour loses its raw smell. For a blond roux, cook for about 20 minutes until it reaches a light golden-brown shade with an aroma resembling popcorn or toasted bread. For a brown roux, cook for about 35 minutes until it is a peanut butter-brown colour, and the aroma is sharper than the blond roux. For a dark brown roux, cook for about 45 minutes until it is the colour of melted milk chocolate, and the aroma is more mellow than the roasted flavour of the brown roux.

After cooking the roux, you can add a liquid ingredient to make a sauce. For example, milk can be added to a white roux to make a white sauce. To ensure lump-free thickening, the liquid ingredient should be slowly whisked into the hot roux, a little at a time, until smooth. Then, whisk in the remaining liquid and bring the mixture to a simmer.

How to make a roux

A roux is a mixture of equal parts flour and fat—typically butter—that acts as a thickening agent for soups, sauces, and stews. It is a classic French cooking technique with roots dating back more than 300 years.

To make a roux, follow these steps:

• Measure out your ingredients. The standard ratio is 3 parts flour to 2 parts butter by weight. For a small batch, you can use 2 tablespoons of butter and 3 tablespoons of flour.
• Melt the butter in a large saucepan over medium-low heat.
• Add the flour to the melted butter and whisk to combine.
• Continue whisking the mixture over low heat until it reaches the desired colour and consistency. The longer you cook the roux, the darker it will become and the more flavourful it will be.

There are four types of roux, each with a different colour and use:

• White roux: Cooked for about 5 minutes, or until the flour loses its raw smell. Used to thicken chowders and milk-based sauces like béchamel.
• Blond roux: Cooked for about 20 minutes, until it reaches a light golden-brown colour and has a nutty aroma. This is the most common type of roux and is used to thicken gravy, sauces, soups, and stews.
• Brown roux: Cooked for about 35 minutes, until it reaches a peanut butter-brown colour. It has a sharper, more pronounced aroma than the blond roux.
• Dark brown roux: Cooked for about 45 minutes, until it is the colour of melted milk chocolate. Its aroma is mellow and may smell slightly like chocolate. This type of roux is primarily used in Cajun and Creole dishes like gumbo and jambalaya.

Once your roux is ready, you can add a liquid ingredient to make a sauce. For example, adding milk to a white roux creates a white sauce. Be sure to slowly whisk in the liquid to prevent lumps from forming.

A batch of roux will last up to 90 days in the refrigerator and can be frozen for later use.

What is Brunswick stew?

Brunswick stew is a classic Southern dish, a thick stew that every great Southern cook knows how to make. It is a tomato-based stew made with barbecue sauce and a mixture of leftover smoked and roasted meats like pork, chicken, and beef. It typically includes vegetables such as corn, lima beans or butter beans, and a few simple spices to add a touch of heat.

The stew is believed to have originated either in Brunswick City, Georgia, or Brunswick County, Virginia, hence its name. It was originally made with squirrel meat, rabbit meat, and other wild game.

Brunswick stew is a hearty, flavorful, and bold dish that can be frozen and enjoyed later. It is a popular dish for families and is often served with coleslaw, cornbread, and Southern fried apples.

The key to a good Brunswick stew is in the preparation of the meat, which is typically smoked or roasted beforehand, adding a unique flavor to the dish. The use of leftover meat also makes it an economical and convenient option for feeding a large group.

The dish is also quite versatile, allowing for the addition of other vegetables like potatoes, butter beans, celery, and okra. The type of barbecue sauce used can also be adjusted to suit personal preferences, with a Kansas City-style sauce being a popular choice due to its thinner consistency and mild sweetness.

Overall, Brunswick stew is a delicious and comforting meal that showcases the rich culinary traditions of the Southern United States.

Should I add roux to Brunswick stew?

A roux is a thickening agent used in a variety of sauces, gravies, soups, and stews. It is made with a blend of fat and flour and serves as a flavor enhancer. It gives food a rich, buttery flavor and a nice consistency.

Brunswick stew is a thick stew that is a classic southern dish. It is a tomato-based stew made with barbecue sauce and a mixture of leftover smoked and roasted meats like pork, chicken, and beef. It also has corn, lima beans or butter beans, and a few simple spices to give it a touch of heat.

Adding roux to Brunswick stew is a great way to make it even thicker and richer. You can use a blond roux, which is cooked for about 10-20 minutes to a light, golden-brown shade and has an aroma resembling popcorn or toasted bread. This type of roux is commonly used to thicken gravies, sauces, soups, and stews.

Alternatively, you can use a brown roux, which is cooked for about 35 minutes until it reaches a peanut butter-brown color. This type of roux has a deeper, nutty flavor and is commonly used in gumbos and stews.

When adding roux to Brunswick stew, simply make the roux first and then stir it into the stew a little at a time until you reach your desired consistency. You can also add a liquid to the roux to make a sauce or gravy, which can then be added to the stew.

Frequently asked questions