How to Make Your Own Version of Bobby's Famous Brunswick Stew (2024)

FAQs

What was the original Brunswick stew made of? ›

Brunswick stew is a tomato-based stew generally involving local beans, vegetables, and originally small game meat such as squirrel or rabbit, though today often chicken.

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.

How do you make Brunswick stew less sweet? Choose a BBQ sauce that doesn't have added sugar for a less sweet stew. If you've already made your stew and it tastes too sweet, try adding a dash of lemon juice or apple cider vinegar and a pinch of salt. The extra acidity can help round out the sweet flavor.

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.

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.

Paprika. Use regular or hot paprika if you want a little warmth and Smoked Paprika if you're after more of a barbeque style smoky flavour. Chilli and paprika work well with tomato based dishes where as herbs work best with gravy based stews.

Yes. Incredibly effective? You bet. This trick works because the instant mashed potatoes are naturally starchy and therefore are similar in form to other commonly used thickeners, such as cornstarch, only without the clumps.

The three main thickening agents for gravies are flour, cornflour and arrowroot. The first two are normally used in savoury dishes while arrowroot tends to be used in sweet dishes – that said, arrowroot will work in a savoury dish as it has no flavour.

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.

Is stew better in crockpot or stove? ›

Slow Cooker vs.

While high heat may cook the potatoes and meat quickly, only low, slow cooking can create the tender morsels of meat and flavorful broth that we seek. The stove (hob) will create a thicker broth/gravy for the stew because more liquid will escape during cooking in the form of steam.

The flour helps to thicken a stew as it cooks. Whisk a teaspoon of flour in a little cold water to make a slurry, then stir into the stew as it's cooking. Don't add dry flour directly to the stew as it may clump. After adding the slurry, bring the stew to boil.

To make the stew tastier you can add a dry bay leaf. Explanation: Here they are talking about making the stew tastier than it already is so they are comparing the stew with bay leaf with stew without bay leaf.

If it tastes off-balance, add some finishing flavors to bring it to the next level. Try adding soy sauce or Worcestershire for extra savory (or umami) flavor, a touch of honey or brown sugar for sweetness, lemon zest or vinegar for brightness or chili powder or smoked paprika for spice and depth.

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.

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.

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.

Brunswick is the historical English name for the German city of Braunschweig (Low German: Brunswiek, Braunschweig dialect: Bronswiek).