Brunswick Stew Recipe (2024)

FAQs

What was original Brunswick stew made of? ›

Brunswick stew is a Southern dish that features beans, vegetables, and meat in a tomato base. Early Brunswick stews were often made with squirrel, rabbit, and even opossum. The thinking was to use whatever was local and easily available (much like today).

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.

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.

According to the anthropologist Charles Hudson, Southeastern Indians made a stew from hominy and groundhog or squirrel, and also boiled bear and deer meat with fresh corn kernels and squash. Brunswick stew belongs to a family of southern stews, its closest relative perhaps being Kentucky burgoo.

Origin. The stew's specific origin is unknown. Brunswick County, Virginia, and the city of Brunswick, Georgia, both named after the German Duchy of Brunswick-Lüneburg, then home to the House of Hanover which ruled the British throne, claim to have created it.

Mix in potatoes.

Potato starch naturally thickens soups and stews and can be a gluten-free option if you're looking to make a gluten-free stew. Add cubed potatoes to the stew to absorb excess liquid, or add potato flakes, mashed potatoes, or a potato purée to thicken your stew.

In February 1988, the Glynn County Commission approved its own resolution declaring Brunswick, Georgia, to be the place of origin of the famous stew.

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. There have been cauldron-topped monuments and state decrees, festivals and dedicated stew-masters.

Bumble Bee Foods acquired Castleberry/Snow Brands in December 2005, and Castleberry was shut down by the FDA in 2008. Bost Distributing Company bought the Mrs. Fearnow's Brunswick Stew brand from Bumble Bee in 2007, according to its website.

How many days is Brunswick stew good for? ›

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.

It's preferable to use fresh corn and butter beans when they are in season. The stew can be refrigerated in an airtight container for up to 5 days or frozen for up to 4 months.

In many ways, burgoo is similar to Brunswick stew, another one-pot, slow-cooked dish popular in the south. But unlike Brunswick stew, which has been embraced by epicures, burgoo is just a generation removed from its roots as a roadkill-and-veggie ragout.

Stew is always best re-heated, and overnight shouldn't cause any major issues. I quite often leave that sort of thing overnight because it is too hot to go in the fridge the night I make it.

One theory about the dish's origins is that it was originally made with goat meat, which was readily available in Ireland at the time. However, as the popularity of the dish spread, it evolved to include lamb or mutton, which was more commonly consumed by the wealthy.

There were no potatoes or tomatoes yet, so their main vegetable crops were turnips, parsnips, leeks, onions, and cabbage. They would chop all these vegetables into a big cauldron and boil them in whatever broth they could make from stray bones and vegetable scraps.

Packed full of okra, corn, potatoes, barbecue, chicken, and tomatoes, Brunswick stew is a delicious showcase for locally grown ingredients. For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world.

Mrs. Fearnow's Brunswick Stew® | Boone Brands.