Brunswick Stew

Hello brethren - it bears mention that this recipe is attributed to Edna Lewis, a goddess of southern cooking. Oh, and she wasn't from Georgia at all. Nor was Mrs. Fearnow. Having said that, I've got a batch stewing out back right now. It contains ingredients (okra and San Mineato sausage) which Edna Lewis does not mention. Next time we see her, we'll ask her if she minds.

• Savory Goodness

• Cartersville USA.

• 10/10/2021

God forbid anyone have a variation on the Brunswick stew you grew up with! Don't like it? Don't find it "authentic"? Then don't make it.

• ek

• 4/24/2018

@CHEFTOM7 FROM FORT COLLINS, CO Would you provide your recipe for Brunswick Stew

• Pmmr

• SC

• 9/8/2017

You don't make Brunswick stew with bones.

• pjcamp1

• Atlanta

• 1/28/2017

Born, raised, grew up in Brunswick, Georgia. This is just wrong, wrong, wrong. Bay leaves?? Chicken bones? No BBQ sauce or Worcestershire? Why bother. If you want an ACTUAL Brunswick Stew recipe passed down from my family's women since the 1920's, please contact me.

• martymart76

• Brunswick, GA

• 5/6/2016

For those who commented "It's missing something..." The missing ingredients are, in my opinion, BBQ Sauce (1/2 C or more) and Worcester Sauce (1/4 C or more). Granted, there are a million variations of this recipe, but I've eaten it throughout the South (and every Texas BBQ joint seems to serve a mediocre version), and I like the tang and smokiness of adding Worcester and BBQ (vinegar based - make at home with cider vinegar, ketchup, S&P, liquid smoke, hot-sauce to taste, brown sugar to taste). In my opinion, a rare Epicurious miss: there are better recipes on the 'net than this one

• pete_pisc

• St Pete FL

• 7/29/2014

4 stars as made for taste and ease of preparation. Made this with some changes based on reviews: used only boneless chicken thighs, no green pepper, substituted edamame for the limas ( not a fan), added fresh garlic and worchestshire. As suggested, I tried my crockpot- browned floured chicken and then onions in oil, added to the pot and mixed in all other ingredients- cooking on low for 8 hours. A quick shredding of the chicken in the pot, served over boiled potatoes. Quick and easy! We all really liked this- the cayenne adds an excellent kick and the flavor overall was very good. We will definitely make this again!

• debreese

• Louisville, Kentucky

• 1/10/2014

I grew up in Virginia and always heard that the recipe for Brunswick stew was 3 meats (rabbit, squirrel, & chicken), 3 vegetables from above the ground (corn, tomatoes, and lima beans), and 3 vegetables from under the ground (onion, potatoes, and carrots). This ones tastes the closest to what my mom made (she used chicken) of several recipes I've tried (minus the green pepper).

• EngineerAmy

• New Mexico

• 2/24/2013

成份:“3片精益培根丁”3表poons flour "1 teaspoon salt "1/2 teaspoon pepper "2 tblsp. Louisiana Hot Sauce "3 lbs pulled pork (barbeque) "3 medium onions,diced "3 cans (14.5 ounces each) diced tomatoes 1 32oz.can chicken broth "1 red bell pepper, chopped "1/2 teaspoon dried thyme "2 cups lima beans, fresh or frozen, cooked "2 cups corn kernels, fresh or frozen, thawed "2 cups cream style corn "2 tablespoons chopped fresh parsley "2 teaspoons Worcestershire sauce Preparation: In a large skillet, cook the diced bacon until fat is rendered. Remove the bacon bits with slotted spoon and refrigerate until stew is nearly done. Combine flour, salt, pepper and cayenne; dredge the chicken. Brown the chicken in the rendered fat with the onions, turning pieces to brown on all sides. Add 1 1/2 cups boiling water, the tomatoes, cayenne pepper and thyme to the slow cooker with chicken. Cover and cook Brunswick stew on LOW 6 to 8 hours. Add remaining ingredients, including reserved bacon; cover and cook Brunswick stew on HIGH for 30 minutes longer or until vegetables are tender.

• deand1

• Waxhaw, NC

• 1/16/2013

I made this recipe almost as written (added fresh garlic to veggie saute, and a couple tbls Worcester Sauce for 'brightness' to the liquid). Great, simple recipe - I used 6 skinned chicken thighs, and the bones slipped out easily after about 90 mins of low simmer. Good on Day 1, great on Day 2. Would work well in a Crock Pot after the meat/veggies are browned/sauteed.

• Anonymous

• St Pete FL

• 2/12/2010

Waiting while my own recipe for Brunswick stew simmered, I looked in Epicurious for a recipe -- just for fun! I guess there really are a million recipes for Brunswick stew -- and they all boil (or simmer!) down to the same thing -- some chicken -- legs and thighs are best, a couple of pork chops and squirrel if you have some.(Mine are romping in the attic as I write!) Brown the meat. Simmer with sauted onions, garlic, canned tomatoes and water (add or don't add the bay leaf) until the meat is falls off the bone when stirred. Cool. Remove bones. Chill over night for best flavor, or add canned corn (not frozen) and frozen limas. The proportions in the recipe work. But simmer, simmer simmer before removing the bones. Use the Gourmet recipe for proportions. Vary the meat to what you have in the freezer! This recipe is so close to my family recipe that I feel safe in rating it.

• charistides

• Erwinna, PA

• 1/28/2010

lima beans and bell peppers must be regional, but not in Brunswick stew I've seen-meat +corn+ tomatoes +onions=B.S.

• vecj

• Jawja

• 12/17/2009

这wasn't bad, but it didn't knock my socks off. Basically it just gave me some ideas for my own stews when I'm just using whatever is in the house. I liked the lima beans and the corn - made for a bit of a change from carrots. I wouldn't make this exact recipe again - nothing about it stood out.

• lola0706

• Mntreal

• 5/17/2009

I substituted the baby limas with edame but this stew is a bit strange. I don't know what it is. I like it the more I eat it but something is keeping me from liking it as much as I should. I think it needs more seasoning maybe some sage or oregano. I used chicken instead of rabbit and that might have been better with a more gamey taste.

• mullinsworld

• Gig Harbor, WA

• 12/24/2008

Brunswick stew, barbecue sauce,currry are really styles of cooking that cannot be con..tained in a recipe. In Georgia, frozen lima beans are a no-no from long ago and I'm not sure my ancestors knew about bay leaves. The only thing we ever did with bell pepper was stuff them with ground beef. This all being said,Punjabi curry is a very different dish from Thai curry. People in South Carolina put mustard in their BBQ sauce. A SIMPLE BRUNSWICK STEW- boil one lb. of beef, chicken, pork in a quart of chicken broth-break up chunks add 28 oz. can crushed tomatoes add 2 cups chopped onions add 1 lb. frozen corn 1 cup ketchsup,1/2 cup worchestershire lots of black pepper TAKES ABOUT THIRTY MINUTES

• vecj

• NEWNAN,GA.

• 12/20/2008