Brunswick Stew Recipe (2024)

FAQs

What's the original of Brunswick stew? ›

Brunswick, Georgia, claims to be the place of origin for Brunswick stew. A twenty-five-gallon iron pot outside that coastal town bears a plaque declaring it to be the vessel in which this favorite southern food was first cooked in 1898.

For most types of stew, it takes time to develop great flavor. Stew uses collagen-rich, tough cuts of meat, which need at least two hours to break down. If you try to rush it and boil the stew, the muscle fibers will shrink and become tough. So give yourself a few hours to let it do its thing.

Just as you can do with any soup, you can add a little flour and water, mix it up and then slowly add it to your stew. This should help thicken it up if you happen to add too much liquid.

Georgians find Virginia's stew mushy and thick; theirs is more liquid, with identifiable chunks of vegetables and meat. In Georgia, Brunswick stew almost always contains peas; in Virginia, almost never.

The difference between Brunswick stew and beef stew is very simple. Beef stew consists of beef, vegetables, tomato sauce, and some seasoning, while Brunswick stew has a very spicy flavour that comes from a combination of BBQ sauce and ketchup, and is made with beef, pork, and chicken.

But if you really want to change things up, caramelize your onions before adding them to your stew. Caramelized onions bring a rich layer of roasted sweetness that deepens the essence of the stew base.

The addition of the vinegar adds subtle acidity that balances well with the soy sauce and the honey giving this otherwise super hearty beef stew a nice lightness to it.

Store any extra Brunswick stew in an airtight container in the refrigerator. It will keep for up to 3 or 4 days. Reheat before serving. Brunswick stew also freezes well.

What state is known for Brunswick stew? ›

[brənz-wik stü] The history of brunswick stew is often cast as something of a tale of two cities. Brunswick, Georgia, and Brunswick County, Virginia, have long squabbled over who has bragging rights as the birthplace of the hearty soup that's filled with meat and vegetables and thickened by hours of simmering.

Cost of this recipe.

So the cost per serving comes to around $2.25. That is a great price for a large bowl of Brunswick stew. Unfortunately, there is no great or easy way to reduce the cost of this recipe. The majority of the cost comes from the two types of meat, leftover beef roast, and leftover pork roast.

If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

If you've already made your stew and it tastes too sweet, try adding a dash of lemon juice or apple cider vinegar and a pinch of salt. The extra acidity can help round out the sweet flavor.

Add plain instant mashed potatoes (which are essentially just dehydrated potatoes) to the finished soup recipe as a thickening agent. Simple? Yes.

She began making Brunswick stew, for which she was later renowned, with chicken and local produce. In the 1920s Fearnow began selling her stew through the Woman's Exchange in downtown Richmond, where many women sold homemade goods to earn money.

Brunswick Stew has similar game meat though is now most often made with chicken and salt pork, and also often includes okra. Mulligan Stew is made with beef and additional herbs, such as oregano and dill.

Brunswick stew is a classic southern stew filled with local vegetables and meats. Brunswick stew ingredients originally comprised of gamier cuts of meat such as squirrel, rabbit, and opossum, but today is made with chicken or smoked pork.