|Place of origin||United States|
|Main ingredients||Tomatoes, lima beans or butter beans, corn, okra, other vegetables, meat|
|Cookbook: Brunswick stew Media: Brunswick stew|
Brunswick stew is a traditional dish, popular in the American South, associated with squirrel meat. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century by a plantation cook named Danny Mears.[where?] Two states compete for originating it, in addition to claims of a German origin.
Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Claims of authenticity call for squirrel, opossum or rabbit meat, but chicken is most commonly used in modern versions. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.
The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.
The main differences between the Georgia and Virginia versions have been the types of meat used. Tradition favors squirrel in early versions of both. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe. North Carolina natives have been known for their unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina–style barbecue (pork) as the meat.
Debate on origins
A plaque on an old iron pot in Brunswick, Georgia, says the first Brunswick stew was made in it on July 2, 1898, on nearby St. Simons Island. A competing story claims a Virginia state legislator's chef invented the recipe in 1828 on a hunting expedition.
Marjorie Kinnan Rawlings, in her Cross Creek Cookery (1942), wrote that the stew, said to have been one of Queen Victoria's favorites, may have come from the original Brunswick: Braunschweig, Germany.
In areas where Brunswick stew is prepared and sold at fundraising, it is made in large iron pots over open flame or gas. The stew is usually allowed to simmer and cook for long periods of time. This may be attributed to the older tradition of putting game meats into the stew, which might require a longer cooking time to ensure that the meats were tender.
Debate on consumption seasons
Though most soups and stews are often served during winter, Brunswick stew is traditionally enjoyed during the heat of summer.
- Mrs. Fearnow's is a popular brand of canned Brunswick stew. In the 1920s, Lillie Pearl Fearnow began making her stew on Hope Farm in Virginia.
- Mulligan stew
- Booyah, a social stew popular in parts of Minnesota and Wisconsin
- List of stews
- Harris, Ann Pringle (24 October 1993). "FARE OF THE COUNTRY; Who Invented Brunswick Stew? Hush Up and Eat.". The New York Times. Retrieved 24 October 2015.
- "Bob Garner's Guide to North Carolina Barbecue". google.co.uk. p. 35.
- Tennis, Joe (1 September 2007). Beach to Bluegrass: Places to Brake on Virginia's Longest Road. The Overmountain Press. p. 46. ISBN 978-1-57072-323-0. Retrieved 4 December 2010.
- "Brunswick County, Virginia website". tourbrunswick.org.
- "Brunswick Stew". New Georgia Encyclopedia.
- Rawlings, Marjorie Kinnan (20 March 1996). Cross Creek Cookery. Simon and Schuster. p. 115. ISBN 978-0-684-81878-8. Retrieved 4 December 2010.
- Mrs. Fearnow's Brunswick Stew official website