Brunswick Stew Recipes

When the cold November winds begin to blow and snow threatens, stew recipes are just what the doctor ordered to keep away the chill. Thick and robust Brunswick stew recipes hit the spot every time.

While many Brunswick locations claim this hardy, one-pot meal as their own, most historians believe the truly authentic Brunswick stew recipes hail from Brunswick County, Virginia. Originally, wild game was used when cooking this stew. Today, rather than using squirrel meat, most folks prefer to add a plump chicken.

This delicious stew is still served in many restaurants across the country with wild game rather than chicken. Generally it can be found in the gourmet section of the menu.
 
Brunswick Stew Recipes

Ingredients You Will Need:
1 whole roasting chicken
4 celery stalks
1 medium onion
2 quarts tomatoes, canned or fresh (discard skins if fresh)
4 potatoes, peeled and cut in half
1 quart butter beans, drained
1 quart corn, drained
5 tablespoons sugar
Red cayenne pepper
Sea salt
Freshly ground black pepper

Cook the chicken with the potato, celery and onion. When the chicken is done, remove the chicken and remove the bones. Using a potato masher, mash the potatoes in the pot. Return the chicken to the pot and add the tomatoes.

Add the butter beans and corn. Stir well. Add salt and pepper to taste and cover the pot. Simmer over low heat for about three hours.

Experiment With Brunswick Stew Ingredients
Brunswick stew is also great when you add ingredients like pork or beef, lima beans, okra, kohlrabi or cabbage. Some people like to use rabbit meat and some truly authentic recipes still use squirrel meat.

This stew is very adaptable to the crockpot. In fact, it's easier to make in a crockpot as you don't have to worry so much about the ingredients sticking to the bottom of the pot.