All About Authentic Southern Brunswick Stew... History of... recipes for...
All About Brunswick Stew
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Recipes & History of Brunswick Stew
Brunswick Stew is a traditional favorite with Southern barbecue. It has very deep Southern roots, and you'll find it almost always served with barbecue in Virginia, North Carolina, South Carolina and Georgia. Whether you like yours with chicken, squirrel, rabbit, or pork, you'll find several fine recipes here to choose from.
What Are The Origins of Southern Brunswick Stew?
According to one account, Brunswick stew was named for Brunswick County, Virginia ( needless to say, this is the historic account that I believe to be most plausible). In 1828, Dr. Creed Haskins, a member of the Virginia legislature, asked for a special squirrel stew from "Uncle Jimmy" Matthews to feed folks attending his political rally for reelection. Our good friends in Brunswick, Georgia and Brunswick County North Carolina both claim their stew is the original Brunswick Stew. Perhasps so, for it is very similar to the Virginia version. The original ingredients were usually squirrel and corn, slowly simmered over an open fire (typical of many early Southern dishes).
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See: Southern Pork Barbeque, Brunswick County Virginia. History of Brunswick stew and recipes for brunswick stew. Traditional Southern Foods and BBQ meats. Colonial recipes for hickory-smoked pork and traditional African-American foods from the South. Virginia barbecue and North Carolina barbecue, free recipes for pork loin roasts and hickory smoked pork shoulder, gourmet barbeque, barbecue, and Low-Carb foods for Atkins' diet, the zone diet and the south beach diet. Aunt Pat's Stuffed pork tenderloin and pork loin roasts for Black History Month and authentic African-American cuisine, shopping online for gourmet pork roasts and real southern barbecue. The world's best southern barbecue from Gardner's Barbecue is a great low carb (carbohydrate) and zero carb choice for weight-loss on the Atkins Diet Plan. Tenderloin recipes, southern recipes for beaten biscuits, pecan pies, the history of Brunswick Stew and recipes for Virginia Brunswick Stew, Ordering Barbecue online has never been easier for bbq fundraising, bbq parties, tailgate foods and barbecue party foods. Virginia's finest barbecue online features authentic smoked pork shoulders, pork loin roasts, stuffed tenderloins, bacon loin roasts of pork, barbecue sauce basted real southern barbecue. Order authentic southern and African-American foods online for great LOW CARB Diet choices. Also, please see: Pulled Pork, Chopped Barbeque sandwich, minced barbecue and sliced bbq for wedding receptions and civic fundraising events. This page also offers links to Brunswick County, North Carolina, Brunswick County Virginia and to Georgia's Brunswick County websites.
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Brunswick stew is now most commonly made with chicken, or a combination of several meats, which may include rabbit, squirrel, beef, and pork. Onions, corn, and tomatoes are usually included, and many recipes call for lima beans, peas, and/or okra.
My personal opinion is that an authentic Virginia Brunswick stew must include lima beans and okra.
Brunswick Stew Recipe # 1
2 pounds pork or chicken, cooked, chopped
1/2 teaspoon black pepper
1 teaspoon hot sauce
2 tablespoons Worcestershire sauce
1/3 cup drippings, pork or bacon
1/2 cup barbecue sauce
1 1/2 cups catsup
2 cups diced potatoes, cooked
3 cans (16oz) cream-style corn
Place all ingredients in pan, cover and heat slowly. Salt and more hot sauce may be needed according to taste preferred.
Makes about 2 quarts.
Brunswick Stew Recipe # 2
1 (3 pound) broiler chicken
1 1/2 teaspoons salt
1 cup red potatoes, peeled, chopped
1 can (15oz) tomato sauce
1 3/4 cups lima beans, frozen or fresh
2/3 cup chopped onion
1 3/4 cups whole kernel corn, frozen
1 teaspoon sugar
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon ground red pepper
1/8 teaspoon dried oregano
1/8 teaspoon poultry seasoning
Place chicken and 1 1/2 teaspoons of salt in a large Dutch oven; add water to cover. Bring to a boil; cover, reduce heat, and simmer 2 to 2 1/2 hours or until done. Drain, reserving broth. Remove and discard skin from chicken. Bone chicken; chop meat. Set aside.
Skim fat from reserved broth. Return broth to Dutch oven; bring to a boil. Reduce heat, and simmer, uncovered, until broth is reduced to 2 cups. Add potato, and simmer 10 minutes. Add tomato sauce, lima beans, and onion, and simmer an additional 20 minutes. Stir in reserved chicken, corn, and remaining ingredients, and simmer an additional 10 to 15 minutes or until vegetables are tender.
Makes 8 1/2 cups.
Brunswick Stew Recipe # 3
Origin Unknown
1 pound chicken
3 quarts water
1 large onion
1/2 pound lean ham, lean, diced
2 pints tomatoes
1 pint lima beans
4 large Irish potatoes, diced
1 pint corn, frozen or fresh
1 tablespoon salt
1/4 teaspoon pepper
1 red pepper
3 ounces butter
Cut up a pound of Chicken and put it in a large pan with three quarts of water, one large onion, one half pound of lean ham, and simmer gently for two hours. Add two pints of tomatoes, one pint of lima beans, four large Irish potatoes diced, one pint of corn, one tablespoon of salt, one fourth teaspoon pepper, a small pod of red pepper. Cover and simmer gently for one more hour stirring frequently to prevent scorching. Add three onces of butter and serve hot.
Crockpot Brunswick Stew Recipe # 4
1 can tomatoes, undrained, cut up (16 oz.)
1 can tomato paste, (6 oz.)
3 cups chicken, cooked & cubed
1 package frozen succotash OR 1 package frozen okra, sliced (10oz)
1 cup onions, chopped
1 bay leaf
1 teaspoon salt
1/2 teaspoon dried rosemary, crushed
1/2 teaspoon pepper
1 dash ground cloves
2 1/2 cups chicken stock
In Crockpot, stir together tomatoes and tomato paste. Add chicken, frozen succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well.
Makes 6 servings.
"I sure hope Ma
has pork for supper.
I ain't had pork
but four times in
four years...
on Christmas day!"
Henry Fonda
As Tom Joad
John Steinbeck's
Grapes of Wrath
