Brunswick stew, a slow-cooking soup that was originally made with a variety of wild game, corn, and beans, has hotly debated origins in the 19th century South. The town of Brunswick, Georgia, claims the dish as their own, displaying a monument to the supposed first-ever preparation of Brunswick stew on July 2, 1898. Brunswick County, Virginia, also lays claim to the stew, issuing a General Assembly decree in 1988 declaring their state to have originated the dish in 1828. While some food historians have identified the stew as having German cultural roots, others have pointed to its use of North American meats and vegetables as indicative of possible Native American roots. Today, Georgian Brunswick stew is usually made in small batches and paired with barbecue, while in Virginia Brunswick stew is made in large cauldrons, sometimes stirred with boat oars, and cooked to a very thick consistency.
Recipe Servings: 8
Ingredients
- 4 lb chicken, cut into pieces
- 32 oz chicken broth or stock
- 4 lbs ground pork
- 2 cups chopped onions, divided
- 2 garlic cloves, finely chopped and divided
- 1 Tbsp chili powder
- 1 Tbsp dried thyme
- 1 Tbsp cayenne pepper
- Coarse salt and black pepper
- 1 package (10 oz) frozen lima beans
- 36 oz tomato juice
- 4 oz tomato catsup
- 3 cups fresh or frozen corn kernels
- 1 tsp Tabasco sauce, or to taste
- 1 cup red wine, preferably Rhone style
Directions
- In a large pot over medium heat, heat chicken broth or stock and simmer the chicken pieces in the liquid for 40–60 minutes, until the meat is very tender.
- Remove the chicken, and after it is cool, de-bone and finely chop the meat. Set aside.
- In a large, heavy pot or Dutch oven, cook the ground pork over medium heat, gradually adding 1 cup of chopped onions, as well as the chili powder, thyme, cayenne pepper, and half of the garlic.
- Add salt and pepper to taste and stir to completely combine. Cook until the meat is thoroughly browned. Then add the chopped chicken, continuing to stir.
- Add the lima beans, tomato juice, catsup, corn kernels, Tabasco Sauce, and red wine.
- After the soup has simmered for an additional hour and 30 minutes, add the remaining cup of chopped onions and the remaining garlic; then continue to simmer for a final 30 minutes.
- Skim the fat and discard, and season to taste.
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