Brunswick Stew - New Georgia Encyclopedia (2024)

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Brunswick Stew - New Georgia Encyclopedia? ›

Brunswick, Georgia, claims to be the place of origin for Brunswick stew. A twenty-five-gallon iron pot outside that coastal town bears a plaque declaring it to be the vessel in which this favorite southern food was first cooked in 1898.

The exact origin of the stew is disputed. The states of Virginia and Georgia both claim its birth, with Brunswick County in Virginia and the city of Brunswick in Georgia claiming it was developed there.

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.

In South Alabama, it is called 'Camp Stew'. The origin is debated between Virginia and Georgia, but most people believe it to be from Brunswick, GA, hence the (other) name 'Brunswick Stew'. The name 'Alabama Stew' is because today, most of the places you will find it will be in South Alabama.

She began making Brunswick stew, for which she was later renowned, with chicken and local produce. In the 1920s Fearnow began selling her stew through the Woman's Exchange in downtown Richmond, where many women sold homemade goods to earn money.

Each stew has its own flair and flavors depending on its origins. In general, Burgoo uses game meat and has lima beans and corn added along with hot sauce and Worcestershire. Brunswick Stew has similar game meat though is now most often made with chicken and salt pork, and also often includes okra.

Add salt, onions, potatoes and squash to the pot, cooking until tender. Add frozen corn, lima beans, okra and tomatoes. Skin, de-bone, and dice chicken. Add to the pot with pepper.

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.

noun. (= food) ragoût m.

Is Brunswick stew a Southern thing? ›

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.

A lady in a grocery store gave me her husband's secret to thickening Brunswick stew. At the end of the cook he adds enough instant mashed potato flakes to thicken the stew.

Brunswick stew contains 3 g of saturated fat and 90 mg of cholesterol per serving.

Perpetual stews are speculated to have been common in medieval cuisine, often as pottage or pot-au-feu: Bread, water or ale, and a companaticum ('that which goes with the bread') from the cauldron, the original stockpot or pot-au-feu that provided an ever-changing broth enriched daily with whatever was available.

Mulligan stew, also known as hobo stew, is a type of stew said to have been prepared by American hobos in camps in the early 1900s. Another variation of mulligan stew is "community stew", a stew put together by several homeless people by combining whatever food they have or can collect.