Nobody really knows the origin of Brunswick Stew. The folks from Georgia claim that it originates in Brunswick, GA. The people in Brunswick County, Virginia claim the folks in Georgia are wrong. Then, there is another group of people that claim Brunswick Stew originates in Braunschweig, Germany. Donna is from Georgia, so at least around here, this stew is from Brunswick, Georgia!
The closest dish that Brunswick Stew resembles is a thick vegetable soup, except with less vegetables and more meat (and as I say, more meat is always good).
This Memorial Day weekend, we had tropical storm Beryl come through Jacksonville. There have been worse storms, but it certainly kept is close to home. And, when we hang around the house, invariably there is some cooking that happens. So, this weekend Donna made her Aunt Opal’s (who is 94 years old) Brunswick Stew.
The video show how to make the dish. For your reference, the ingredients list is also included below.
- 3 lb Fresh Picnic or Boston Butt
- 2-3 lbs Chicken
- 2 Cups Water
- 2 Cups Vinegar
- 1/2 lb Butter
- 2 Tbsp Worcestershire Sauce
- Cayenne Pepper Hot Sauce To Taste (1 to 4 Tbsp) – we like to use Swamp Gator Hot Sauce in this recipe
- 1 Tbsp Chili Powder
- 2 Tbsp Paprika
- 3 Tbsp Black Pepper
- 3 Tbsp Salt
2 Cups Ketchup
- 1/4 Mustard Based BBQ Sauce – we like to use Rumboggies Mustard BBQ Sauce
- 2 – 28 oz Can Tomatoes
- 16 oz Bag Baby Green Lima Beans (frozen)
- 16 oz Can Corn
Brunswick Stew has layer upon layer of flavor complexity. Underneath it all is a vinegar base, but then flavors build on top of that. Although this was my first Brunswick Stew experience, I sure hope Donna plans on making this one again.