Brunswick Stew: Georgia's Iconic Dish

Brunswick stew is a Southern dish that is said to have originated in Brunswick, Georgia, although its exact origins are unknown. It is a thick, tomato-based stew made with a combination of meats, including pulled pork, chicken, and ham, and vegetables such as corn, lima beans, and potatoes. The dish is flavoured with barbecue sauce and spices, and is often served as a side dish alongside barbecued meats, with cornbread or other Southern staples. It is a hearty and comforting meal, perfect for chilly nights and get-togethers.

Ingredients

Brunswick stew is a thick, tomato-based stew with a variety of ingredients. The dish features a combination of meats, vegetables, and spices, creating a hearty and flavourful meal. Here is a list of ingredients commonly used in Brunswick stew:

Meats

Brunswick stew typically includes a mix of two or more types of meat. Commonly used meats include:

• Pulled pork
• Pulled or shredded chicken
• Beef brisket
• Ground beef
• Rabbit
• Squirrel
• Opossum
• Game meat, such as venison or other wild game

Vegetables

A variety of vegetables are used in Brunswick stew, including:

• Corn
• Lima beans or butter beans
• Tomatoes (fresh or canned)
• Onion
• Garlic
• Okra
• Potatoes

Seasonings and Sauces

To enhance the flavour of the stew, various seasonings and sauces are added:

• Barbecue sauce (preferably a vinegar-based variety, such as North Carolina-style)
• Worcestershire sauce
• Brown sugar
• Cayenne pepper
• Hot sauce
• Black pepper
• Salt
• Liquid smoke
• Allspice
• Garlic

Other Ingredients

In addition to the main ingredients, Brunswick stew also includes:

• Chicken stock or broth
• Butter or oil
• Chicken drippings (optional)

The specific ingredients and quantities may vary depending on personal preference and availability, as the dish is known for its versatility and ability to utilise local and seasonal ingredients.

Recipe

Georgia Brunswick Stew Recipe

Ingredients:

• Olive oil
• Yellow onion, diced
• Fresh garlic, minced
• Worcestershire sauce
• Ground allspice
• Salt
• Liquid smoke
• Hot sauce (e.g. Tabasco)
• Carolina vinegar-style tangy BBQ sauce
• Carolina mustard-style BBQ sauce
• Pulled chicken, fresh or frozen
• Pulled pork, fresh or frozen
• Low-sodium chicken stock
• Chicken drippings from roasted chickens, fat removed (or substitute with additional chicken stock)
• Canned crushed tomatoes, no salt added
• Vine-ripe tomatoes
• Yellow corn kernels, fresh or frozen (optional)
• Baby butter beans, fresh or frozen
• Black pepper

Method:

• Heat olive oil in a large stock pot over medium-high heat until shimmering.
• Sauté onions until soft, then add garlic and cook until fragrant.
• Reduce heat to medium-low and add spices, liquid smoke, Worcestershire sauce, and hot sauce. Cook for 3 minutes, stirring occasionally.
• Pour in both types of BBQ sauce.
• Add pulled chicken and pulled pork. Stir well to coat the meat.
• Cover and cook for 10 minutes on medium-low heat, stirring occasionally.
• Pour in chicken drippings and chicken stock.
• Stir in canned and fresh tomatoes.
• Mix in corn and butter beans. Cover and bring to a boil over medium-high heat, stirring frequently to prevent burning.
• Once boiling, reduce heat to medium-low and uncover. Simmer for at least 1 hour, stirring every 10 minutes. Taste and adjust seasonings as needed.
• Serve hot with cornbread on the side.

Tips:

• For a thicker stew, reduce the amount of chicken stock or simmer uncovered for longer to evaporate excess liquid.
• For a sweeter stew, add a bit of sugar.
• For a spicier stew, increase the amount of hot sauce and add some crushed red pepper flakes.
• Other vegetables such as sliced okra or diced potatoes can also be added.
• To lower the sodium content, use unsalted chicken broth and low-sodium BBQ sauce.

History

The exact origin of Brunswick stew is disputed. The states of Virginia and Georgia both claim its birth, with Brunswick County in Virginia and the city of Brunswick in Georgia arguing that it was developed there. The city of Brunswick, Georgia, claims that the first Brunswick stew was made on 2 July 1898 on nearby St. Simons Island, as indicated by a plaque on an old iron pot. However, there is also a second iron pot in Brunswick, Georgia, with a plaque that claims the stew was made there in the early colonial days.

Virginia also has a long-standing claim to the origin of Brunswick stew. There are written accounts from before the Civil War that describe a dish called Brunswick stew being cooked in Virginia. For example, in 1849, the Alexandria Gazette referred to 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 in Brunswick County, Virginia, where it was popular during the hot summers to shoot squirrels and stew them with vegetables.

Over time, the Virginia origin story gained more details, with accounts from the 1880s attributing the recipe to a noted hunter and cook named James or Jimmy Matthews from the Red Oak neighbourhood in Brunswick County. These stories were recorded many years after the supposed creation of the first stew, so they should be taken with a grain of salt.

Despite the competing claims, it is generally agreed that Brunswick stew, regardless of its origin, was originally made with small game meat such as squirrel or rabbit, along with vegetables and a tomato-based broth. Today, chicken and pork are more commonly used in the dish.

The debate over the origin of Brunswick stew has led to a friendly rivalry between Georgia and Virginia, with each state holding stew competitions and cook-offs to showcase their versions of the dish. While Virginia may have a stronger historical claim, many people agree that Georgia has perfected the recipe.

Accompaniments

Brunswick stew is typically served as a side dish alongside barbecue meats, such as chicken or pork. In Georgia, it is often served with cornbread, while in other Southern states, it may be accompanied by hush puppies, coleslaw, pickles, or white mountain bread.

Brunswick stew is a hearty dish, so it can also be served as a main course. If serving as a main, it goes well with a fresh salad on the side.

How to serve

Georgia Brunswick stew is a hearty dish that can be served in a few different ways. Here are some tips on how to serve it:

As a Main Dish

If you're serving Georgia Brunswick stew as the main course, it's best to have some side dishes to accompany it. Freshly baked cornbread or corn muffins are classic choices, and a tossed salad can help round out the meal. You could also serve it with white mountain bread or cornbread on the side.

As a Side Dish

Georgia Brunswick stew is often served as a side dish at barbecues or alongside other Southern dishes. It pairs well with barbecued chicken or pork, baked beans, coleslaw, and potato salad. It can also be served with hush puppies, pickles, or saltine crackers.

For a Crowd or Special Occasion

If you're serving a large group or want to make the meal feel extra special, here are some ideas:

• Slow cooker or crockpot: Prepare the stew in a slow cooker or crockpot to keep it warm and allow guests to serve themselves.
• Stew sales or fundraisers: Georgia Brunswick stew is commonly sold at community fundraisers or stew sales, so you could package it into individual servings and offer it to neighbours or friends.
• Bowelfuls: In Georgia, it's traditional for aficionados to order bowlfuls of the stew at barbecue joints.
• Freezing: Georgia Brunswick stew freezes well, so you can make a large batch and save some for later. Simply store it in airtight containers or freezer bags and thaw it overnight before reheating and serving.

Frequently asked questions