Brunswick Stew: Meat, Veggies, And Spice

Brunswick stew is a classic Southern dish that combines smoked pork or chicken with vegetables and a savoury barbecue broth. The stew is typically made with a mixture of meats, including chicken, pork, beef, and even squirrel, rabbit, and other wild game. It also includes vegetables such as corn, lima beans or butter beans, potatoes, and onions. The dish is usually seasoned with barbecue sauce, ketchup, and other spices to give it a sweet and savoury flavour.

Meat: chicken, ham, squirrel, or rabbit

Brunswick stew is a tomato-based Southern dish that is usually made with chicken and pork. However, it can also be made with other meats such as squirrel, rabbit, beef, or ground meats.

The stew is typically enhanced with condiments such as barbecue sauce and ketchup, giving it a sweet and savoury flavour. It is often served with cornbread or crusty bread to soak up the juices.

If you are making Brunswick stew, you will need to add the meats towards the end of the cooking process. The chicken and pork should be shredded or diced and added to the pot with the vegetables. The meat will only need to be heated through, so it shouldn't take long to cook.

Brunswick stew is a hearty, flavourful dish that is perfect for a cold day or when you're craving a taste of the South. It is a classic Southern dish that is sure to impress.

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

Brunswick Stew is a hearty, flavourful dish that combines meat and vegetables. The vegetables used in Brunswick Stew are corn, lima beans, potatoes, onions, and tomatoes.

Corn is a staple in Brunswick Stew, adding a touch of sweetness and a burst of colour to the dish. Lima beans, also known as butter beans, are an essential ingredient, providing a creamy texture and a mild flavour that complements the other ingredients. Potatoes are often included, offering a hearty and starchy element to the stew. Onions are a must-have, adding depth of flavour and a subtle sharpness. Finally, tomatoes, whether fresh or canned, bring a tangy, juicy element to the dish.

These vegetables are slowly simmered together with the meat, creating a rich, flavourful stew. The specific vegetables used can vary depending on the cook's preference and availability, but corn, lima beans, potatoes, onions, and tomatoes form the backbone of this iconic Southern dish.

Seasoning: salt, pepper, cayenne, thyme

Seasoning is a key part of making Brunswick stew. The following seasonings are typically used: salt, pepper, cayenne, and thyme.

Salt and pepper are added to taste, and cayenne is added for a spicy kick. Dried thyme is also added, giving the stew an earthy, slightly minty flavour.

The amount of each seasoning used will depend on personal preference and the desired level of spiciness. However, a general rule of thumb is to start with a small amount and gradually add more until the desired flavour is achieved.

In addition to these seasonings, other common ingredients in Brunswick stew include:

• Vegetables: onion, garlic, potatoes, corn, okra, and lima beans (butter beans)
• Meats: chicken, pork, and/or beef
• Liquids/sauces: BBQ sauce, chicken broth, Worcestershire sauce, and hot sauce

To make Brunswick stew, start by cooking the vegetables in a large pot with olive oil. Then, add the remaining ingredients, including the seasonings, and simmer until the flavours have blended and the vegetables are tender. Finally, add the meats and heat through.

Sauce: barbecue, hot sauce, Worcestershire, ketchup

When it comes to making Brunswick stew, the sauce is a key component. The two essential characteristics of a good Brunswick stew are smokiness and sweetness, and the sauce plays a significant role in achieving both. Here are some tips and options for using barbecue sauce, hot sauce, Worcestershire sauce, and ketchup to create a delicious and balanced Brunswick stew.

Barbecue Sauce

Barbecue sauce is a must-have for Brunswick stew, providing a tangy and slightly sweet flavour that complements the other ingredients. It also adds to the smokiness of the dish, especially if you use a variety with a smoky flavour profile, such as a Kansas City-style barbecue sauce. When selecting a barbecue sauce, consider the thickness as well; a thinner sauce will blend more easily with the other ingredients, while a thicker sauce may be used in smaller quantities to achieve the desired flavour profile.

Hot Sauce

Hot sauce is a great way to add a subtle kick to your Brunswick stew. It enhances the flavour of the dish without making it too spicy. A dash of hot sauce can also brighten up the other ingredients, bringing out their unique flavours. If you want a spicier stew, you can always add more hot sauce to taste.

Worcestershire Sauce

Worcestershire sauce is a savoury and slightly tangy condiment that can enhance the flavour of your Brunswick stew. It adds depth and a subtle tanginess without being overpowering. This sauce is a great way to round out the other flavours in the dish.

Ketchup

Ketchup is another essential ingredient in Brunswick stew. It adds a sweet and tangy flavour that balances out the smokiness of the meat and other ingredients. Ketchup also has a slightly thicker consistency, which can help give your stew a richer, more indulgent mouthfeel.

When making Brunswick stew, feel free to experiment with different types and amounts of sauces to find the perfect combination for your taste preferences. Remember, the key is to achieve a balance of smokiness and sweetness, and these four sauces—barbecue sauce, hot sauce, Worcestershire sauce, and ketchup—are essential tools to help you create a delicious and authentic Brunswick stew.

Stock: chicken, ham bone

The stock forms the base of the Brunswick stew and is made with a ham bone and chicken. The ham bone is not essential but is highly recommended as it adds a smoky depth of flavour to the stew. If you don't have a ham bone, you can use a barbecue sauce with a smoky flavour.

To make the stock, put the ham bone in a large cooking pot with water. Bring to a boil, then reduce the heat, cover, and simmer for an hour. If there is any usable cooked meat on the bone, remove it and return it to the broth in the pan. Discard the ham bone.

Add the chicken to the pot along with the herbs and spices. Simmer, uncovered, until the chicken is cooked through and tender. This should take around an hour and a half. When the chicken is tender, set it aside to cool.

Remove and discard the bones and skin from the chicken. Finely shred the meat and return it to the broth.

Frequently asked questions