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Brunswick Stew

Brunswick StewBrunswick StewBrunswick StewBrunswick Stew

This is an amalgam of many recipes for Brunswick stew dating back to the 1870s. Generally speaking this is a Virginia version, not a Georgia version. My recipe is "deluxe" in that it has all the optional ingredients, but you can use whatever you have on hand, skipping what you don't. Meats are variable, too.

Recipe by Hank Shaw on January 3, 2022

Prep time: PT30M

Cook time: PT240M

Total time: PT270M

Rating

4.91 stars (10 reviews)

Ingredients

Categories

Cuisine

Steps

  1. Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
  2. Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
  3. Add all the tomatoes and the potatoes and simmer 30 minutes.
  4. Add the beans, corn and okra and simmer another 30 minutes.
  5. Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.

Nutitrion

  1. Serving Size: 1 serving
  2. Calories: 264 kcal
  3. Carbohydrates: 28 g
  4. Protein: 22 g
  5. Fat: 8 g
  6. Saturated Fat: 4 g
  7. Trans Fat: 1 g
  8. Cholesterol: 75 mg
  9. Sodium: 385 mg
  10. Sugar: 7 g
  11. Unsaturated Fat: 4 g

Reviews