Brunswick Stew: Meat, Veggies, And More

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. Early recipes used local meats like squirrel, rabbit, and even opossum, but today, it's more common to use pork, chicken, and beef. The stew is typically seasoned with barbecue sauce and a touch of cayenne pepper, and served with cornbread or biscuits.

Meats: chicken, pork, beef, or game

Meats used in Brunswick stew can vary depending on what is available locally. Early recipes used small game meats such as squirrel, rabbit, and even opossum. These days, it is more common to use chicken, pork, and beef.

Chicken is a versatile meat that can be used in Brunswick stew, whether it is cooked and shredded, or diced and added to the pot to cook through. Chicken adds a savoury flavour to the stew and is a leaner meat option.

Pork is a popular choice for Brunswick stew, with leftover pulled pork being a great way to add flavour and protein to the dish. Pork shoulder is also a good cut to use, and can be cooked and shredded before being added to the stew. Pork adds a rich, savoury flavour and tender texture to the dish.

Beef is also used in Brunswick stew, with ground beef being a popular choice. Beef adds a hearty, savoury flavour and tender texture to the dish.

In addition to chicken, pork, and beef, game meats can also be used in Brunswick stew. Rabbit and squirrel are traditional choices, but other wild game meats can also be used, depending on what is available locally.

Vegetables: corn, lima beans, potatoes, onions, celery

Vegetables are a key component of Brunswick stew, a traditional Southern dish. While recipes vary, corn, lima beans, potatoes, onions, and celery are common ingredients.

Corn is a staple in Brunswick stew, adding sweetness and texture to the dish. Whether fresh, frozen, or canned, corn kernels provide a burst of flavour and colour. Lima beans, also known as butter beans, are another important addition, offering a creamy texture and a mild, nutty taste. They are typically used alongside corn to create a hearty combination.

Potatoes are a versatile root vegetable that can be diced, sliced, or mashed and added to Brunswick stew. They provide a starchy, comforting element to the dish and help to thicken the stew while absorbing the surrounding flavours. Onions, a member of the allium family, bring a sharp, pungent flavour to the stew. They can be chopped, sliced, or diced and are often sautéed to develop a sweet, mellow taste, creating a flavour base for the stew.

Finally, celery is a crisp vegetable with a distinctive flavour and aroma. It is commonly used to add depth and a subtle earthy tone to the stew. Together, these vegetables form the foundation of Brunswick stew, contributing to its unique taste and texture.

Sauces: barbecue sauce, ketchup, hot sauce, Worcestershire sauce

Sauces are a key ingredient in Brunswick stew, adding flavour and texture to the dish. The most commonly used sauces are barbecue sauce, ketchup, hot sauce, and Worcestershire sauce.

Barbecue sauce is the base of the Brunswick stew, providing a tangy, sweet, and slightly spicy kick to the dish. It is typically made with a combination of ketchup, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, red pepper flakes, and garlic. The sauce is simmered for about 15 minutes to allow the flavours to meld together. For a thicker sauce, it can be simmered for a longer period. Some recipes suggest adding a small amount of liquid smoke to the sauce for an extra smoky flavour.

Ketchup is a key ingredient in barbecue sauce and can also be used as a base for the Brunswick stew if a simpler, less spicy sauce is preferred. It provides a sweet and tangy flavour to the dish.

Hot sauce is often used to add an extra kick of heat to the Brunswick stew. Popular options include Frank's Red Hot and Tabasco.

Worcestershire sauce is another essential ingredient in barbecue sauce and adds a savoury, umami flavour to the Brunswick stew. It is made with a combination of vinegar, molasses, anchovies, onions, garlic, and various spices.

Seasonings: salt, pepper, cayenne, brown sugar

Seasoning is an essential part of any dish, and Brunswick stew is no exception. The combination of salt, pepper, cayenne, and brown sugar adds depth and complexity to the flavour profile of this hearty Southern dish.

Salt is a fundamental seasoning in Brunswick stew, enhancing the natural flavours of the meat and vegetables. It also helps to balance the sweetness from the barbecue sauce and brown sugar, preventing the stew from becoming cloying. A teaspoon of salt is typically added, but the amount can be adjusted to taste.

Black pepper, or ground black pepper, brings a sharp, pungent flavour to the stew. It adds a subtle heat that complements the other spices and ingredients. A quarter to half teaspoon of black pepper is usually sufficient, but again, personal preference dictates the exact amount.

Cayenne pepper, or simply cayenne, is a key ingredient in Brunswick stew. It adds a more pronounced heat compared to black pepper, contributing to the signature "kick" of Southern cuisine. The amount of cayenne used can vary from a pinch to a quarter teaspoon or more, depending on the desired level of spiciness.

Brown sugar is an optional ingredient in Brunswick stew, but it plays a crucial role in balancing the flavours. It enhances the sweetness of the barbecue sauce and tomatoes, creating a delightful contrast with the savoury and spicy elements of the dish. A tablespoon of brown sugar is commonly used, but the amount can be adjusted to suit individual tastes.

The combination of these seasonings creates a harmonious blend of salty, sweet, and spicy flavours that define the unique character of Brunswick stew. Adjusting the amounts to personal preference allows home cooks to make the dish their own, ensuring that each pot of this Southern classic is as unique as the person who made it.

Base: tomato

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base.

The tomato base is a key component of Brunswick stew, giving it a rich, tangy flavour. Fresh or canned tomatoes can be used, depending on the season and availability. In the past, people used whatever tomatoes they had on hand, which might have included canned or fresh plum tomatoes. Today, fire-roasted diced tomatoes are sometimes used to add a unique flavour to the stew.

To prepare the tomatoes, they can be diced or chopped into small pieces. Some recipes call for blanching and peeling the tomatoes first to avoid having tomato skins floating in the stew. This involves making a small X at the bottom of each tomato, dipping it in boiling water for about 10 seconds, and then sliding off the skin.

Other Ingredients

In addition to the tomato base, Brunswick stew typically includes a variety of vegetables, beans, and meat. Common vegetables include onions, potatoes, corn, and lima beans or butter beans. Some recipes also add celery, okra, or baby lima beans.

For the meat, traditional recipes used squirrel, rabbit, or other game meat. Today, it is more common to use chicken, pork (such as pulled pork or pork shoulder), or beef. Leftover meat, such as smoked or roasted chicken or pork, can also be used, making Brunswick stew a great option for using up leftovers.

To enhance the flavour of the stew, various seasonings and sauces are added. These can include barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, cayenne pepper, and bay leaves.

Preparation

To make Brunswick stew, start by heating oil or butter in a large Dutch oven or heavy stockpot. Add the onion and cook until tender, then add the minced garlic. Next, stir in tomato paste or diced tomatoes, along with chicken broth, and other vegetables. Bring the mixture to a low boil, then reduce the heat and simmer for about 15 minutes.

Finally, add the meat and let the stew simmer for a few more minutes. Season with salt and pepper to taste, and serve with a drizzle of barbecue sauce on top.

Frequently asked questions