Everything about Brunswick Stew totally explained
Brunswick stew is a traditional dish from the
southeastern United States. The origin of the dish is uncertain, and there are two competing claims as to the place in the South where it originated.
Ingredients
Recipes for Brunswick stew vary greatly but it's usually a
tomato-based stew containing various types of
lima beans/butter beans,
corn,
okra, and other
vegetables, and one or more types of
meat. Most recipes claiming
authenticity call for
squirrel or
rabbit meat, but
chicken,
pork, and
beef are also common ingredients. Some versions have a distinctly smoky taste.
The stew essentially resembles a very thick vegetable
soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.
The main difference between the Georgia and Virginia versions have been the types of meat used. The Virginia version tends to favor chicken as the primary meat, while the Georgia version tends to favor pork and beef. As there's no "official" recipe for Brunswick stew, it's possible to find chicken, pork, beef, and other types of meat included in the same recipe.
Debate on the Origins of Brunswick Stew
A debate currently exists as to whether Brunswick Stew was actually originally made near the town of
Brunswick, Georgia, or in
Brunswick County in southern
Virginia.
In Georgia, a plaque on a pot in Brunswick states that the first Brunswick stew was cooked in it on
July 2,
1898, on nearby
St. Simons Island. A competing story, however, claims that the dish hails from Brunswick County, Virginia. According to one legend, the camp chef of a Virginia state legislator invented the recipe in
1828 on a hunting expedition and everyone was immediately hooked. Some Georgians may be ready to concede the point; nevertheless, the dish has enjoyed great popularity there, and in many parts of the South.
Today, Brunswick stew, like
Burgoo, a famous part of
Kentucky cuisine, is most notable for being sold for
church fundraisers throughout the South.
In most areas where Brunswick Stew is being sold for fundraising it's cooked in large iron pots over open flame or gas. Unlike soup, the stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting wild meats into the stew, which would require longer cooking times to make the meat tender depending on the meat.
Brands
- Mrs. Fearnow's - A popular brand of canned Brunswick stew. In the 1920's Lillie Pearl Fearnow began making her stew on Hope Farm in Virginia. This stew is still being made using the same recipe. This brand is now owned by Castleberry's Food Company.
Further Information
Get more info on 'Brunswick Stew'.
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