For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world. To celebrate, every month this year, we’re paying tribute to the readers who inspire us, offering a taste of our earliest recipes, and revisiting old stories with new insights. Follow along to find out how our past has shaped our present.
November 10, 1951 • Originally prepared with onions and squirrel meat and cooked over a campfire after a day of hunting, Brunswick stew has evolved into a beloved barbecue dish (squirrel now optional). This recipe comes from Mary Scott, wife of Gov. William Kerr Scott, and originally called for “1 hen.”
1 whole chicken, approximately 5 pounds
2 cups corn, frozen
1 (28-ounce) can diced tomatoes
2 cups lima beans, frozen
2 cups sweet onion, chopped
1 large russet potato, peeled and cut into small cubes
1 pound chopped barbecue
2 cups cut okra, frozen
½ teaspoon crushed red pepper flakes
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon Worcestershire sauce
Saltine crackers (optional)
Place whole chicken in a large soup pot or Dutch oven. Add 8 cups cold water or enough to just cover chicken. Bring to a boil and reduce heat to medium. Cook chicken until bones can be easily removed, approximately 45 minutes. Remove chicken from stock and place in a large bowl to cool. Reserve stock.
Remove bones from chicken and discard. Pull or chop chicken into bite-size pieces and return to stock.
Add corn, tomatoes, lima beans, onion, and potato to stock. Cook on medium heat for 20 to 30 minutes. Add barbecue, okra, red pepper flakes, salt, black pepper, and Worcestershire sauce. Continue cooking for another 10 to 15 minutes or until stew thickens. Add more water if stew is too thick. Serve with saltine crackers.
— Recipe adapted by Lynn Wells
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FAQs
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. It may have originated earlier in some form in the city of Braunschweig (English: Brunswick) in the Duchy of Brunswick-Lüneburg in today's northern Germany.
What is the difference between Virginia and Georgia Brunswick stew? ›
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.
What stew was invented in Brunswick? ›
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.
What is another name for Brunswick stew? ›
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.
Where did stew originate from? ›
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.
Where was the original Brunswick? ›
Brunswick is the historical English name for the German city of Braunschweig (Low German: Brunswiek, Braunschweig dialect: Bronswiek).
Is Brunswick stew the same as Burgoo? ›
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.
Does Brunswick stew contain okra? ›
Packed full of okra, corn, potatoes, barbecue, chicken, and tomatoes, Brunswick stew is a delicious showcase for locally grown ingredients. For nine decades, Our State has made its way into homes across North Carolina, the United States, and the world.
How many people will a gallon of Brunswick stew feed? ›
Let Us Cater Your Next Party!
| Item: | Serving Size : | 1 Gal.Feeds: |
|---|
| Brunswick Stew: | 6 oz. | 20 people |
| Cole Slaw: | 4 oz. | 30 people |
| Baked Beans: | 6 oz. | 20 people |
| Tea | 1 gal. | 10 people |
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.
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.
What is the history of Mrs Fearnow's Brunswick stew? ›
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.
What do the French call a stew? ›
noun. (= food) ragoût m.
What is stew meat called at the store? ›
Chuck: Chuck meat is taken from the shoulder and is one of the most popular choices for stew meat due to its high toughness and medium fat content. Beef chucks are usually large cuts of meat and are only a little more expensive than a round roast.
What is a fancy name for beef stew? ›
Boeuf Bourguignon: The Beef Stew of Beef Stews.
Who owns Mrs Fearnow's Brunswick stew? ›
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.
Where does lobby stew come from? ›
Background. Lobby is a traditional North Staffordshire stew eaten by poorly-paid potters who could not afford freshly prepared food every day. It consists of minced or diced beef or lamb, diced potatoes, onions, carrots, leeks, and root vegetables bulked up with pearl barley and seasoned.
Where did lamb stew originate? ›
One theory about the dish's origins is that it was originally made with goat meat, which was readily available in Ireland at the time. However, as the popularity of the dish spread, it evolved to include lamb or mutton, which was more commonly consumed by the wealthy.
Where did Mulligan stew originate? ›
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.
