Brunswick Stew
Brunswick stew is a thick meat stew that originates from Brunswick, Virginia. In 1828, "Uncle" Jimmy Matthews created a tasty SQUIRREL stew for the hunting party of Dr. Creed Haskings of Mount Donum on the Nottoway Rive who was a member of the Virginia State Legislature. For a number of years, Dr. Haskings took several friends on hunting expeditions. While the group hunted, Jimmy Matthews, Dr. Haskin’s camp cook, hunted squirrel for the evening meal. Matthews slowly stewed the squirrels with butter, onions, stale bread and seasoning in a large iron pot.
Over the years the meat choice has changed but the popularity of the stew lives on. This recipe makes a very large amount suitable for a tailgate party or a family reunion. If you do not have either of these events to attend, you can still make the stew for a family because it freezes well and you will have a quite a few meals tucked away for a cold day this fall.
Brunswick Stew
4 pounds boneless chicken (about 8 cups cooked, chopped)
2 pounds boneless beef (about 6 cups cooked, chopped)
2 pounds boneless pork (about 5 cups cooked, chopped)
5 14-1/2 ounce cans diced tomatoes
4 14-1/2 ounce cans creamed corn
2 1-pound cans lima beans, drained
1 14-ounce can catsup (plus one catsup bottle of water)
1/4 cup cider vinegar
4 medium onions chopped (about 4 cups)
1/2 cup Worcestershire sauce
1 1/2 teaspoons salt (or more to taste)
pepper and sugar as to taste preference
Cook meats and chill overnight. Chop meats when cold. In a large stockpot stir together all ingredients. Simmer for 1 1/2 hours. Serve with cornbread. Note: You can also add a bottle of prepared barbeque sauce to the stew. I personally don't like the liquid smoke taste of prepared barbeque sauces but if you like a stronger flavor to the stew, then barbeque sauce is a good option.
Step 1: This is not a difficult recipe but it does require some time to roast the three meats, allow them to chill and then chop them all. I have made the stew the same day as roasting the meats but they are a little harder to cut when they are not chilled.

Step 2: Find a big pot and start adding the ingredients. (You will need a REALLY big pot. Sometimes I have divided the ingredients into two portions to fit the medium sized stock pots that I own. It is a little easier to manage for me.)

Sometimes Brunswick stew recipes call for English peas or potatoes. Do not be fooled. I have eaten many a bowl of Brunswick stew and authentic Brunswick stew does not contain English peas or potatoes. Limas and corn are the hands-down favorites in the stew.
Here is a "snowy mountain" of Vidalia onions.

Step 3: Simmer for about an hour and a half. The onions will release moisture and the stew will become a little thinner. You can adjust the amount of liquid you like in the stew by adding more water or barbeque sauce/catsup, or to thicken, you can crumble cornbread in the stew.

Step 5: Adjust the seasonings and enjoy!

Over the years the meat choice has changed but the popularity of the stew lives on. This recipe makes a very large amount suitable for a tailgate party or a family reunion. If you do not have either of these events to attend, you can still make the stew for a family because it freezes well and you will have a quite a few meals tucked away for a cold day this fall.
Brunswick Stew
4 pounds boneless chicken (about 8 cups cooked, chopped)
2 pounds boneless beef (about 6 cups cooked, chopped)
2 pounds boneless pork (about 5 cups cooked, chopped)
5 14-1/2 ounce cans diced tomatoes
4 14-1/2 ounce cans creamed corn
2 1-pound cans lima beans, drained
1 14-ounce can catsup (plus one catsup bottle of water)
1/4 cup cider vinegar
4 medium onions chopped (about 4 cups)
1/2 cup Worcestershire sauce
1 1/2 teaspoons salt (or more to taste)
pepper and sugar as to taste preference
Cook meats and chill overnight. Chop meats when cold. In a large stockpot stir together all ingredients. Simmer for 1 1/2 hours. Serve with cornbread. Note: You can also add a bottle of prepared barbeque sauce to the stew. I personally don't like the liquid smoke taste of prepared barbeque sauces but if you like a stronger flavor to the stew, then barbeque sauce is a good option.
Step 1: This is not a difficult recipe but it does require some time to roast the three meats, allow them to chill and then chop them all. I have made the stew the same day as roasting the meats but they are a little harder to cut when they are not chilled.

Step 2: Find a big pot and start adding the ingredients. (You will need a REALLY big pot. Sometimes I have divided the ingredients into two portions to fit the medium sized stock pots that I own. It is a little easier to manage for me.)

Sometimes Brunswick stew recipes call for English peas or potatoes. Do not be fooled. I have eaten many a bowl of Brunswick stew and authentic Brunswick stew does not contain English peas or potatoes. Limas and corn are the hands-down favorites in the stew.
Here is a "snowy mountain" of Vidalia onions.

Step 3: Simmer for about an hour and a half. The onions will release moisture and the stew will become a little thinner. You can adjust the amount of liquid you like in the stew by adding more water or barbeque sauce/catsup, or to thicken, you can crumble cornbread in the stew.

Step 5: Adjust the seasonings and enjoy!






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