Brunswick Stew

The origins of Brunswick Stew are a subject of debate, with both Brunswick County, Virginia, and Brunswick, Georgia, laying claim to the creation of this hearty dish. Here are the key points from each perspective:

Brunswick County, Virginia:

• According to the Virginia claim, Brunswick Stew was first prepared in 1828 by a camp cook named Jimmy Matthews. He reportedly made the stew for a hunting party using squirrel meat, onions, stale bread, and seasonings.
• This version of the story emphasizes the stew’s humble beginnings as a meal prepared in the wilderness, utilizing available ingredients to create a filling and flavorful dish.

Brunswick, Georgia:

• The Georgia claim states that Brunswick Stew originated in the town of Brunswick in Glynn County. A plaque on a pot in Brunswick, Georgia, asserts that the first Brunswick Stew was cooked in 1898 on St. Simons Island.
• This version often highlights the use of various meats, such as chicken, rabbit, or even pork, reflecting the ingredients that were readily available in the coastal and agricultural regions of Georgia.

Common Themes and Evolution:

• Despite the competing claims, both versions agree on the basic concept of the stew: a thick, hearty concoction made with a variety of meats and vegetables, cooked slowly to blend the flavors.
• Over time, Brunswick Stew has evolved to include ingredients like tomatoes, corn, lima beans, potatoes, and okra. The meat used can vary widely, including squirrel, rabbit, chicken, pork, or beef, depending on local availability and personal preference.
• Brunswick Stew is traditionally cooked in large quantities, making it a popular dish for gatherings, community events, and celebrations.

Cultural Significance:

• The stew is a staple of Southern cuisine, known for its rich, comforting flavor and versatility. It represents the resourcefulness and creativity of early American cooks who made use of whatever ingredients were at hand.
• Today, Brunswick Stew is celebrated in both Brunswick County, Virginia, and Brunswick, Georgia, with festivals and cook-offs that honor the dish’s heritage and showcase regional variations.

In summary, while the exact origins of Brunswick Stew may never be definitively settled, the dish remains a beloved part of Southern culinary tradition, symbolizing community, ingenuity, and the shared history of the American South.

Brunswick Stew with Squirrel: A Traditional Recipe

Ingredients:

• 2-3 squirrels, cleaned and cut into pieces
• 4 cups chicken broth
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups diced tomatoes (canned or fresh)
• 1 cup lima beans (fresh or frozen)
• 1 cup corn kernels (fresh, frozen, or canned)
• 2 large potatoes, peeled and diced
• 1 cup sliced carrots
• 1 green bell pepper, chopped
• 1 cup okra, sliced
• 1/4 cup Worcestershire sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons tomato paste
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional for heat)
• 1 bay leaf
• 2 tablespoons butter
• 2 tablespoons flour

Instructions:

1. Prepare the Squirrel: Rinse the squirrel pieces under cold water and pat them dry. In a large pot or Dutch oven, add the squirrel pieces and cover with chicken broth. Bring to a boil, then reduce heat and simmer for about 1 hour, or until the meat is tender and easily separates from the bones. Remove the squirrel pieces from the pot, let them cool, then shred the meat, discarding the bones. Reserve the broth.
2. Sauté the Vegetables: In the same pot, add the vegetable oil and heat over medium-high heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.
3. Add the Vegetables and Broth: Add the diced tomatoes, lima beans, corn, potatoes, carrots, bell pepper, and okra to the pot. Pour in the reserved chicken broth.
4. Season the Stew: Stir in the Worcestershire sauce, apple cider vinegar, tomato paste, salt, black pepper, smoked paprika, cayenne pepper (if using), and the bay leaf. Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 45 minutes, or until the vegetables are tender.
5. Thicken the Stew: In a small pan, melt the butter over medium heat. Stir in the flour and cook, stirring constantly, until the mixture is golden brown and bubbly, about 2-3 minutes. Gradually whisk this roux into the stew to thicken it.
6. Add the Squirrel Meat: Return the shredded squirrel meat to the pot. Simmer for an additional 15-20 minutes, allowing the flavors to meld together.
7. Adjust Seasoning and Serve: Taste the stew and adjust the seasoning as needed. Remove the bay leaf before serving. Serve hot, ideally with cornbread or crusty bread on the side.

Enjoy this hearty and traditional Brunswick Stew, a delicious way to use squirrel meat and savor a bit of Southern culinary heritage!