From the kitchen of One Perfect Bite...Except to say it's a traditional Southern dish, little is known about the origins of Brunswick stew. Both Virginia and Georgia claim it to be their own, but proof to support either claim is missing or contradicted. In Virginia, the stew is made with chicken and sundry vegetables. In Georgia, pork and squirrel reign supreme. I couldn't find a squirrel, but I had a sufficient quantity of slow-roasted pork to attempt my first Georgia-style version of the stew. Several months ago, the Daring Cook's challenged their members to give Brunswick stew a try. The recipe to be used for that challenge can be found at the Wolf's Den. I took a pass at the time, because the recipe made a huge quantity of food. I always feel guilty when I don't participate in these challenges, so I never quite put the idea of the stew to rest. A large quantity of left-over pork and the need for something to carry to a covered-dish supper led to the creation of my first ever Brunswick stew. Diana Rattray, whose recipe can be found here, developed an easy version of the stew that I decided to use as the base for my own. This is very basic food. It also happens to be delicious, especially if your sweet tooth encompasses main courses as well as desserts. If fairness, this is no sweeter than barbecued beef or pork but I was a bit surprised when I took my first bite. This was well received by my tasters this evening, so I think you might enjoy it as well. Here's the recipe.
Georgia-Style Brunswick Stew...from the kitchen of One Perfect Bite, inspired by Diana Rattay
Ingredients:
2 pounds pork, cooked and cut in 3/4-inch dice
1/2 teaspoon ground black pepper
1 teaspoon hot sauce, or to taste
2 tablespoons Worcestershire sauce
1 teaspoon liquid smoke
1/2 cup barbecue sauce, your favorite
1-1/2 cups ketchup
3 cups potatoes, cooked and cut in 3/4-inch dice
Optional: 1 cup cooked lima beans or edamame
2 to 3 (15.5-oz.) cans cream-style corn
Salt and pepper
Directions:
Place all ingredients in a stockpot or Dutch oven. Cover and simmer until hot and bubbly. Thin if desired with water or stock. Taste and adjust seasonings with more salt and hot sauce, as desired. Yield: 8 servings.
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54 comments :
Good Eve Mary Sweetie...
Oh my, I don't think I could do the squirrel stew, but I do love pork. The recipe sounds so wonderful and I have got to tell you the weather may be cooling down soon.
With the storm yesterday, and cloudy today, they are calling for the 90s next week, so maybe soon I can make stew. DH doesn't care for it unless the weather is cold. I guess I could turn the air down real low so he would think that it was cold. Ha! Ha!
Thanks for the wonderful share sweetie. I so love it when you do.
Many hugs and SO much love, Sherry
hi mary,
yummy blog you have and the recipe looks so yummy. i hope to taste and try one of your recipe. cheers!
The old favorite Brunswick stew and I've never made it!!! But yours looks good -- of course, everything you do looks good!
This is very interesting info about Brunswick Stew. I thought it was made the same everywhere. It's made a lot in this area, but always with chicken and lots of corn.
I've never even tried Brunswick stew before...and I wouldn't have even known what is was before your post! Not only do I have a yummy new recipe to take with me, but I also learned a bit too! All that ketchup has to make this taste sweet and flavorful. Thanks for sharing!
this stew is new to me, but it sound good!
love the colour of the stew, seems really good...have a nice day mary,take care
wow looks delicious
I made this with rabbit and pork meat.... delish!
I feel just a little slighted being from Virginia--we put squirrel in our Brunswick Stew every time we get one of the coon dogs to bring one in!! And, the story handed down is that it cannot be eaten the day it is made. The flavors need to develop (and I think it tenderizes the squirrel). No matter, your stew looks delicious and I'd sit down for a bowl any day sans squirrel.
Best,
Bonnie
I've never heard of Brunswick stew before, but it certainly looks wonderfully hearty.
Don't know about "Brunswick stew"...looks so saucy and delish!
Well, trying it out with squirrel must be quite interesting, but I'll have to admit I'd be more inclined to enjoy it without squirrel at least the first time around! This looks like a wonderfully comforting dish.
hello mary :), lovely looking stew, even though i dont eat pork, the rest of the ingrediants are always found in the kitchen Maybe I can try with beef or chicken Have a nice day
This is so different than the Brunswick stew I would get in a favorite southern Florida restaurant when I was a small girl. It's funny how something changes from region to region, state to state. But yours looks so luscious and rich and flavorful and perfect for this rainy autumn season.
Looks very delicious. Love the colour of the sauce. This dish would be very good with rice for me....mmmm. Hope you have a great day.
Never had this stew but it looks really good!
I would love to try this very much. Looks very delicious and warming:)
Looks like a good recipe Mary. As a BBQer and reader of BBQ info, I see lots of recipes for this tradional side dish for BBQ in the South. As many recipes as I've read, I've yet to try it, so I think I'll start with yours.
Love the pic Mary and it does sound like a good down' home southern dish!
What? no squirrel. My husband ordered squirrel stew once when we were in Prague. I am not as adventuresome as he is . . . I stick with chicken.
Fondly,
Glenda
Even thought I used to live in Georgia never heard of this dish. What an interesting combination.
Thanks for the recipe.
Mely
So hearty and comforting. Stew is one of those go to meals when there is nothing else to cook. Thanks Mary!
Mary, one of my former clients hosts an annual Brunswick Stew party. They start it the day before and have HUGE cauldrons bubbling when the guesta arrive with sides. Everyone goes home with several quarts to freeze! I believe theirs would be the Georgia version
xoxo Pattie
It would be interesting to find outr where the name came from. Living in Canada I first thought of our province New Brunswick which was named after the British Royal House of Brunswick after the American Revolution. The name also has German history in honour of German lands, the Duchy of Brunswick-Lunenberg. Are their German or British roots in Georgia?:D
Looks good and I always thought it orginated in New Brunswick, one of our Canadian provinces. Live and learn.
Uhmmm... I must admit, I'm glad that you couldn't find any squirrel!! :) The pork sounds much more appetizing!!
Your meals always look so good! I've never had brunswick stew before, but it looks great. It seems like a very thick stew. I think I would use the leftovers on a sandwich. :)
It looks like our warm weather is coming to an end and we can expect more typical October days. This is just the kind of meal I love on a crisp fall day.
The stew sounds great! With the weekend in the 70s I should be able to grill out which will be nice for a change!
Slow roasting is sooooo the way to go when cooking pork. It brings out such wonderful flavors. So I am sure this dish tastes amazing; it sure looks like it does.
Usually see it with okra where I'm from. I love recipes with cool stories, especially the ones that are in dispute. Cheers!
I was wondering when the title popped up in my google reader if you were going to mention the squirrel! The one and only time I had this was in Georgia and to be honest, I don't know if the squirrel was included then either!
I'd have trouble coming up with squirrel too, in fact I don't think I've seen one in the 8 years we've lived here. LOL The pork version looks delicious!
I know I'm going to love this....my uncle used to make it years ago. It's going to bee my first stew for the cold weather. Love it!
I stick to old meats but else love the recipe!!
Sounds very delicious gurl!!
I've been wanting to try making a Brunswick stew for awhile... thanks for the tasty looking recipe.
It looks great, Mary! Nothing says fall like Brunswick Stew!
I could easily send you some squirrels.
I've been wanting to make this since I saw it in Trisha Yearwood's cookbook!
Sweet stew is not something that you come across all that often but I have one serious sweet tooth so I'm sure I would adore this! Good old hearty comfort food.
oh goodness! I'm in love with all your recipes. I look forward to learning from you!
Blessings!
I cook @ http://adorkablerecipes.blogspot.com/
This looks so thick and hearty! I think I would really enjoy the sweetness of it. Thanks for sharing, Mary!
I suppose I could put a squirrel in my pot - if the world ended and I had to feed my family. But the pork will do! I am sheltered and never heard of Brunswick Stew but it does sound like a grand, pleasing dish for a crowd.
I love that you made this with pulled pork, Mary. :-) Though I'd LOVE to try it with squirrel or other wild game. :-)
I LOVE Brunswick stew!!!! Can this recipe be made with chicken or beef? I'm sooooo excited you posted this. If I get to eat it at all, it's from a can. And my normal grocer doesn't even carry it...
This is one comfort food recipe for sure. It looks delicious.
Great photo!
This sounds so simple but look so tasty. I have never tried using bottled smoke in my cooking. Perhaps I should try it soon.
This recipe sounds pretty simple and flavourful. I love the way it looks. Simply divine! Thanks again and have a great day.
Kristy
Lovely stew! Squirrel?? I heard it tastes like chicken?
ARGH, I just saw three things I cannot have, maybe more...Oh well I can come over here and look can't I!
LOL, hope all is well, your dishes are wonderful as always!
I've never heard of this stew, but will have to give it a try. Stew is a favorite Sunday meal - because I can take to work for lunch (to make me feel better) on Monday, that most difficult day of the week.
This VA gal loves Brunswick Stew! When I was growing up we had it with chicken, squirrel or rabbit- whatever was available. I usually use only chicken now. Your recipe looks delicious!
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