Southern Food: Brunswick Stew

Brunswick Stew - a favorite Low Country food

This is an old Southern food. Legend has it that this hearty stew was first made in 1898, on St. Simons Island. This Georgia barrier island is just across the bridge from Brunswick, hence the name of the concoction. This is a favorite Southern recipe, especially along the coasts of Georgia and South Carolina, which were originally favorite hunting grounds. In view of this, the first Brunswick stews were made with wild game and game birds – whatever the hunters had bagged.

In the South, Brunswick Stew often accompanies BBQ cooking.

Holle’s Spicy Brunswick Stew recipe

What you’ll need:

  • 2 cans chicken broth
  • 1 cup tomato juice
  • 1 cup ketchup
  • ½ cup butter, melted
  • 2 cups commercial barbecue sauce
  • 2 cans diced tomatoes, with liquid
  • ¼ cup cider vinegar
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons (or more) hot sauce
  • 1 tablespoon Liquid Smoke
  • 1 tablespoon lemon juice
  • 2 teaspoons black pepper
  • 2 teaspoons ground red pepper
  • 2 teaspoons garlic salt

Directions: Place all ingredients in a large pot. Simmer for 30-40 minutes, stirring occasionally. Add the following ingredients:

  • 2 teaspoons minced garlic
  • 1 pound shredded lean pork barbecue
  • 2 cups cooked chicken breast meat, shredded
  • ½ pound ground beef, cooked and drained
  • ½ pound hot bulk sausage, cooked and drained
  • 1 cup diced onions
  • ½ cup diced hot pepper
  • 3 cups cooked and diced potatoes
  • 1 small bag frozen whole kernel corn
  • 2 cans cream-style corn
  • 1 can early peas
  • 1 can small butter beans

After these ingredients have been added, place the lid on the pot and simmer for at least 2 or 3 hours. If you want a thicker soup base, simmer uncovered until desired consistency is reached. If you want a thinner soup, add more tomato juice.