Brunswick Stew: A Tasty Tangy Treat

Brunswick stew is a thick, tomato-based stew that originated in the Southern United States. It typically includes beans, vegetables, and meat, with early recipes featuring squirrel, rabbit, and opossum. Today, it is more common to use chicken, beef, or pork. The dish is often served with cornbread or biscuits and can be frozen for later consumption. The exact origin of the stew is disputed, with both Brunswick County, Virginia, and Brunswick, Georgia, claiming to be its birthplace.

The stew's core ingredients

Brunswick stew is a tomato-based dish that usually contains beans, vegetables, and meat. The exact ingredients vary depending on the region and the cook, but there are several core ingredients that are commonly used.

One of the defining features of Brunswick stew is the use of multiple types of meat. Early versions of the dish often included small game meats such as squirrel, rabbit, and opossum. These days, it is more common to use chicken, pork, or beef. The meat is typically cooked and shredded or pulled before being added to the stew.

In addition to meat, Brunswick stew also includes a variety of vegetables. Common choices include corn, lima beans or butter beans, onions, potatoes, celery, okra, and carrots. Some recipes also include peas or other types of beans.

To add flavour to the stew, cooks often use barbecue sauce, ketchup, and cayenne pepper. Other spices and seasonings, such as garlic, black pepper, salt, and hot sauce, are also commonly added to taste.

The specific quantities and combinations of ingredients can vary widely, and part of the appeal of Brunswick stew is its versatility. It is a dish that can be adapted to use whatever local ingredients are available, making each batch unique.

The variety of meats used

Brunswick stew is a Southern dish that traditionally uses a variety of meats. The type of meat used depends on what is local and easily available. Early recipes from the 1800s used small game meats such as squirrel, rabbit, and opossum.

Over time, the recipe evolved and chicken became the most common meat used, followed by pork and beef. In Virginia, chicken and rabbit are more common, while in Georgia, pork is preferred.

Some recipes also include sausages, while others use ground beef and ground pork as more affordable options. For those with access to hunted meat, squirrel, rabbit, and other game meats can be used.

Brunswick stew is versatile, and cooks can vary the type of meat and vegetables used according to their preferences.

The dish's versatility

Brunswick stew is a versatile dish that can be adapted to suit different tastes and dietary preferences. The dish's versatility is evident in the variety of ingredients that can be used and the flexibility in preparation and serving methods.

Variety of Ingredients

Brunswick stew typically includes meat, vegetables, and a tomato-based sauce. However, the specific types of meat and vegetables used can vary widely. For meat, early versions of the dish used small game meats such as squirrel, rabbit, and opossum, while modern versions often feature chicken, pork, or beef. It is not uncommon to use multiple types of meat in the same stew. For vegetables, common choices include corn, lima beans or butter beans, okra, potatoes, carrots, and onion. The tomato-based sauce can be enhanced with barbecue sauce, ketchup, and spices like cayenne pepper, giving the dish a rich, smoky flavour.

Flexibility in Preparation and Serving

Brunswick stew can be prepared in large batches, making it ideal for feeding a crowd or enjoying leftovers. It can be cooked on the stove, in a slow cooker, or an Instant Pot, and can also be frozen for later consumption. The dish is often served with cornbread or biscuits, and may be accompanied by sides such as coleslaw, pickles, or a salad.

Adaptability to Different Tastes and Dietary Preferences

The versatility of Brunswick stew extends to its ability to cater to different tastes and dietary preferences. The dish can be made spicier or milder by adjusting the amount of barbecue sauce, cayenne pepper, and other spices used. For those who prefer a sweeter stew, a bit of sugar can be added. Additionally, the dish can be made vegetarian by omitting the meat and using vegetable broth instead of chicken broth.

How to make it

Brunswick stew is a tomato-based dish that features beans, vegetables, and meat. It is a Southern dish that was originally made with squirrel, rabbit, or opossum meat, but today, it commonly includes chicken, beef, or pork.

Ingredients:

• 1 ½ tablespoons canola oil
• 1 large onion, finely chopped
• 2 cloves of garlic, minced
• 2 ¼ cup low-sodium chicken broth
• 2 tablespoons tomato paste
• 1 can (14.5 ounces) fire-roasted diced tomatoes
• 1 ½ cups frozen corn
• 1 ½ cups frozen lima beans
• ¾ cup barbecue sauce, plus more for drizzling
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce
• 1 ½ teaspoons hot sauce
• ¼ teaspoon fresh ground black pepper
• ⅛ teaspoon crushed red pepper
• 1-2 pinches of cayenne pepper
• 2 ½ cups pulled smoked pork
• 1 ½ cups cooked diced chicken breast or chicken thighs, smoked or roasted

Instructions:

• Heat the oil in a Dutch oven or heavy stock pot over medium heat.
• Add the onion and cook until tender (about 5-6 minutes).
• Reduce the heat and add the garlic. Cook for 1 minute, stirring constantly.
• In a small bowl, stir the tomato paste with 1/4 cup of chicken broth, then pour it into the pot.
• Add the remaining chicken broth, diced tomatoes, frozen corn, lima beans, barbecue sauce, brown sugar, Worcestershire sauce, hot sauce, ground black pepper, crushed red pepper, and cayenne pepper. Bring to a low boil.
• Reduce the heat and simmer for 15 minutes.
• Add the smoked pork and chicken, and let it simmer for about 5 more minutes.
• Season with salt and pepper to taste.
• Spoon into bowls and drizzle with a little extra barbecue sauce.

This recipe is perfect for using leftover smoked pork and roasted chicken. You can also add other vegetables, such as potatoes, butter beans, celery, or okra.

The best sides to serve with it

Brunswick stew is a hearty, comforting, and flavourful dish with a thick consistency. It is a Southern dish that features beans, vegetables, and meat in a tomato base.

Mashed Potatoes

Mashed potatoes are a classic side dish that pairs well with the thick consistency of Brunswick stew. The creamy texture of the potatoes creates a comforting and filling combination. Adding garlic or shredded cheese to the mashed potatoes can enhance their flavour and make them even more enjoyable.

Cornbread

Cornbread, with its slightly sweet and crumbly texture, is another excellent choice. It goes well with the savoury depth of the stew and can be used to soak up its juices. Adding ingredients like jalapeños or corn kernels to the cornbread can give it a spicy kick or extra texture.

Green Beans

For a lighter and healthier option, green beans are a fantastic side dish. They add a fresh and crisp element to the meal, balancing out the heartiness of the stew. Sautéed green beans with garlic and butter or tossed with almonds can add a crunchy twist to the dish.

Quinoa

Quinoa is a healthy alternative to other side dishes. It is light yet filling and can be flavoured in various ways to complement the stew. Cooking quinoa in chicken or vegetable broth and adding herbs like parsley or cilantro can enhance its flavour and make it a tasty accompaniment to the stew.

Basmati Rice

Basmati rice, with its aromatic and nutty flavour, is a great side dish. Its light and fluffy texture makes it an ideal canvas for the robust flavours of the stew. Cooking the rice in broth or adding a bay leaf can further enhance its aroma and make it a delightful contrast to the Brunswick stew.

Potato Wedges

Potato wedges are a heartier and rustic option. Roasting them with herbs and sea salt gives them a crispy and flavorful exterior while keeping the interior soft. They are perfect for dipping into the stew and adding a satisfying crunch to the meal.

Coleslaw

Coleslaw provides a cool and crisp contrast to the warmth of the stew. The tangy and creamy dressing, along with the crunch of fresh cabbage and carrots, creates a refreshing balance to the richness of the stew.

Garlic Bread

Garlic bread is a wonderful addition to Brunswick stew. The buttery and garlicky flavour complements the savoury taste of the stew. The crispy crust of the bread is perfect for soaking up the delicious broth. Sprinkling Parmesan cheese on top before baking can add an extra touch of flavour.

Cucumber Salad

A cucumber salad is a fresh and light option to serve with Brunswick stew. It helps to cut through the richness of the stew with its crisp texture and refreshing taste. Combining sliced cucumbers with a simple dressing of vinegar, oil, and herbs creates a cooling element to the meal.

Gluten-Free Bread

For those with gluten intolerance or sensitivity, gluten-free bread is an excellent choice. It serves the same purpose as traditional bread, providing a soft and absorbent side for scooping up the stew. Toasting it with butter can add a bit of flavour and make it a satisfying accompaniment to the meal.

Brown Rice and Vegetables

Brown rice with vegetables is a wholesome and colourful side dish. The nutty flavour of brown rice pairs well with the stew, while the added vegetables bring freshness and variety. Including peas, carrots, or bell peppers can enhance the nutritional value and taste of this side dish.

Frequently asked questions