A Hearty and Healthy Brunswick Stew

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Hearty Brunswick Stew
Hearty Brunswick Stew

Brunswick County, Virginia, and the town of Brunswick, Georgia, both claim to be the origin of Brunswick Stew.  I had never heard of Brunswick Stew  until a few years ago (and every winter since then) I heard my friend Joan say, “I made up a big pot of Brunswick Stew!”

A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island.  A competing story claims a Virginia state legislator’s chef invented the recipe in 1828 on a hunting expedition.  Some say it originated in Germany and since Joan’s husband is of German decent, I’m going with that!  But then Joan is from Georgia … oh well, whoever, wherever Brunswick Stew came from I can tell you this – it is a hearty meal and fabulously delicious.

Crock Pot Brunswick Stew
Crock Pot Brunswick Stew

The first time I had made it I had some pulled pork leftover from a BBQ dinner party and decided to freeze it until suitably cool weather for stew.  I used the smokey pulled pork and a recipe  Jamie Deen shared on The Food Network.  Since the pork was already cooked I simply placed all the ingredients in the Crock Pot, left it on low for 8 hours and wow did the house smell good come dinner time!


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The second time I made it I used leftover pork from this recipe.  One recipe I looked at called for 1 pound smoked pulled pork,  1/2 pound smoked pulled chicken,  1/2 pound smoked pulled turkey and
1 pound smoked chopped beef brisket.  That is just too much “meat-gathering” for me!

The surprise in this stew is the BBQ saucy flavor that you don’t usually find in a soup or stew.  Corn and lima beans really add to the depth of flavors.  BTW – if you can’t stand lima beans (you know who you are) just leave them out and add more corn!

I served the stew with corn bread made in my waffle iron.  That produces a crispy, tasty cornbread that is handheld!  If you haven’t ever tried cornbread in a waffle iron you must give it a go!

Here’s to winter soup nights!  Happy Stewing!
~Catherine

A Hearty and Healthy Brunswick Stew
 
Prep time
Cook time
Total time
 
Let this hearty, healthy, tasty stew warm up your family on soup night this winter!
Author:
Recipe type: Soups and Stews
Cuisine: <g class="gr_ gr_87 gr-alert gr_spell undefined ContextualSpelling ins-del multiReplace" id="87" data-gr-id="87">American South
Serves: 8 servings
Ingredients
  • 4 tablespoons (1/2 stick) butter
  • 3 cloves garlic, minced
  • 1 large Vidalia onion, finely chopped
  • One 15-ounce can fire roasted tomatoes (with their juices)
  • 4 cups chicken stock
  • 1½ cups barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon light brown sugar
  • ¼ teaspoon cayenne pepper
  • 1½ pounds smoked pulled pork
  • 10 ounces frozen corn
  • 10 ounces frozen baby lima beans
  • Pinch salt and ground pepper
  • Hot sauce, for serving
  • Cornbread or soda crackers, for serving
Instructions
  1. Melt the butter in a large Dutch oven over medium-high heat.
  2. Once melted and foamy, add the garlic and onions and saute until soft, about 4 minutes.
  3. Stir in the tomatoes, chicken stock, barbecue sauce, Worcestershire, brown sugar, cayenne, smoked pork, lima beans, corn and a big pinch of salt and pepper.
  4. Bring the mixture to a boil, reduce to a simmer and cook over medium-low until thick and ContextualSpelling ins-del multiReplace" id="93" data-gr-id="93">stewey, about 1½ hours, stirring on occasion.*
  5. Serve with hot sauce, cornbread or soda crackers.
Notes
* All ingredients can be added to Crock Pot and cooked on low for 6 to 8 hours.

Recipe courtesy of Jamie Deen, The Food Network.

 

 

 

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