FARE OF THE COUNTRY; Who Invented Brunswick Stew? Hush Up and Eat. (Published 1993) (2024)

FAQs

Who invented Brunswick stew? ›

There, according to an entrenched local tradition supported by a 1988 Virginia General Assembly proclamation, Jimmy Matthews, an African American hunting-camp cook, concocted a squirrel stew for his enslaver, Creed Haskins, in 1828, the stew being named for its home county.

In Georgia, Brunswick stew is commonly made in small batches and served as a side at barbecue joints. In Virginia, Brunswick stew takes center stage as the main dish served with bread on the side. Virginians even pegged the title “stewmaster” for the folks who make it at events and fundraisers.

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.

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.

The world's oldest known evidence of stew was found in Japan, dating to the Jōmon period. Amazonian tribes used the shells of turtles as vessels, boiling the entrails of the turtle and various other ingredients in them.

Bumble Bee Foods purchased Castleberry/Snow Brands in December 2005, and Bost Distributing Company bought the Mrs. Fearnow's Brunswick Stew brand from Bumble Bee in 2007 and it is still being distributed in 2021.

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.

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.

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).

If your dish is a little too sweet, try rounding out the sweetness by adding flavors or ingredients that are sour, bitter, or spicy. It may be obvious not to add more sweet ingredients, but you should also stay away from salty ones since they actually bring out the sweetness in food.

What is the most tender meat for stew? ›

Chuck. Chuck is one of the leaner types of beef, making it perfect for stews because it melts into delicious pieces as it cooks. A chuck roast has a large amount of connective tissue, which allows it to retain its moisture during the cooking process.

Russets are often the suggested potato for stew because their starch can help thicken the broth, but they also break down too easily, whereas Yukons have some thickening power of their own while still retaining a hearty, solid bite.

Maconochie was a British stew of sliced turnips, carrots, potatoes, onions, haricot beans, and beef in a thin broth, named after the Aberdeen-based Maconochie Company that produced it. It gained recognition as a widely-issued military ration for British soldiers during the Boer War and World War I.

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.

town and former imperial province of northern Germany, an Anglicization of German Braunschweig, literally "Bruno's settlement," from Bruno + Old Saxon wik "village," which is from Latin (see wick (n. 2)).

Irish stew (Irish: Stobhach Gaelach) or Stobhach is a stew from Ireland that is traditionally made with root vegetables and lamb or mutton, but also commonly with beef. As in all traditional folk dishes, the exact recipe is not consistent from time to time or place to place.