Brunswick Stew

Old fashioned cooking, Old Recipes Family, Heritage Grandma Recipe | Nothing like a small batch run of Brunswick Stew | Facebook

Beneficial - I’m from north Georgia but I now live in Maine. One thing I miss about the South is good BBQ and Brunswick stew, which are rare up here. Here is a recipe I’ve used for about 25 years. I’ve seen people also use snapping turtle, raccoon, or possum instead of pork and chicken. I stick to tradition on this one although I do love turtle stew. Yes, I realize Brunswick stew originates more so from Gullah heritage cooking along coastal Georgia and South Carolina, instead of Appalachia, but BBQ and Brunswick stew are inseparable in my mind! Edit: Looks like the origin is more controversial than I was aware. Whether Virginia, Georgia or South Carolina, it looks like there are lots of variations. Let’s just agree that it’s good food no matter its roots! Brunswick Stew Servings: 12 Ingredients: Sauce 0.5 pound unsalted butter 1 large diced white onion 3.5 cups ketchup 0.5 cup yellow mustard 0.5 cup white vinegar 1 tbs minced garlic 2 tsp black pepper 1 tsp crushed red pepper 4 oz liquid smoke 2 oz Worcestershire sauce 1 oz Tabasco sauce (original) or more to your liking 0.5 cup dark brown sugar Stew (3) 15 oz cans diced potatoes (drained) 2 cans chicken broth 1 can early peas, like Leseur 2 cans of diced tomatoes including liquid 1 can Lima beans (drained) 1 can creamed corn 1 lb pulled chicken 1 lb pulled pork Directions: In a large heavy bottomed pot or large Dutch oven, melt your butter and then sauté onion. Add the rest of the sauce ingredients, whisking in slowly. Simmer about 10 minutes, then add stew ingredients. Simmer on low heat for 1.5 hours, stirring occasionally. Serve with cornbread, saltines, oyster crackers, or biscuits. | Facebook

Virginia Brunswick Stew Recipe

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