A Hearty and Healthy 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

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!

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

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Prep time

35 mins

Cook time

90 mins

Total time

2 hours 5 mins

Let this hearty, healthy, tasty stew warm up your family on soup night this winter!

Author: Jamie Deen

Recipe type: Soups and Stews

Cuisine: 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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