Brunswick Stew

Even though we’ve warmed back up in south Florida, most of the rest of the country hasn’t. So, I thought a nice pot of Brunswick Stew would be good. Not to mention the fact that Ian has been asking for it for the last couple of weeks!

brunswick stew in a black bowl on a marble slab

Nanny always made the best Brunswick Stew. I remember coming home from college one weekend and asking Nanny for the recipe. She opened The Pick of the Crop to page 33 and handed it to me. She said her recipe and Coalla’s were nearly identical, and she had written her notes in the margin.

I have to tell you that Coalla King was one of my favorite people in the world. She was always so encouraging to me and so supportive. When Craig and I had the cafe on Main St., she called me to her house one day and gave me some of her cookie cutters. I still have them, and they still get used regularly.

brunswick stew in a black bowl on a marble slab

In addition to the recipe being Coalla’s, I have my own special memories attached to this Brunswick Stew. This stew is the catalyst that brought Craig and me together!

It was November, cold and rainy as usual in the Delta. I decided to make a pot of Brunswick Stew, so I went to the grocery store to pick up the ingredients. Craig was the assistant manager at the grocery store; and when I got to the checkout, he came down out of the office to sack my groceries. (It was only later that I realized how often he did that.) He asked what I was making, and I told him. He said, “Sounds great! I’ll see you tonight!”

So, he showed up at my house for dinner, and we sat up all night talking. That was the beginning of (what I consider to be) one of the world’s great love stories. We married a few months later. And the rest is history!

brunswick stew in a black bowl on a wood board

I have adapted this recipe like I have so many others in this book to the way we cook and eat now. Upon Nanny’s recommendation, I changed out the round steak for chuck roast.

I had to ask for translations for a no. 2 can of corn and a number 3 can of tomatoes when I first started making this! Now I’ve changed corn over to fresh, but I still have to use canned tomatoes.

The fresh tomatoes in south Florida really have no flavor. Once you grow up eating tomatoes grown in the Delta, nothing else compares! I’ve also increased the amount of garlic, and I use homemade stock!

This recipe is truly a favorite in this family, not the least because it comes with so many wonderful memories! I hope you enjoy it as much as we do. And I hope you create your own memories to go with it!

What is brunswick stew?

Brunswick stew is a very popular dish in the South! Every region has their own take on it. There are meat-focused stews and vegetable-focused stews. Some only use one kind of meat, while others use a variety! We use a mix of beef and chicken with tomatoes, corn, and potatoes. It’s super simple but very tasty!

brunswick stew in a black bowl on a wood board

How to make brunswick stew

The most important thing is to cook the meats in advance. They need time to cool before you start breaking them apart. You could also easily do that one or two days before you’re ready to make the stew.

Once that part is done, the rest is easy! Sweat the chopped onions, dump all the rest of the ingredients in, add some stock, and cook it until it comes together which is usually 2 or 3 hours.

Expert Tips:

  • Don’t forget to stir occasionally! You don’t want the stew to stick and burn.
  • Like most stews and sauces, this is much better the next day!
  • This stew freezes well! Just make sure to add a pack of our Homemade Chicken Stock when you reheat it!

Let us know what you think about this recipe in the comments section. When you make it, make sure you tag us of Instagram @msdeltahospitality or on Facebook at Mississippi Delta Hospitality.

brunswick stew in a black bowl on a marble board.

Brunswick Stew

Traci
Warm and filling. This Brunswick Stew is perfect for cold weather!
5 from 1 vote
Prep Time 2 hrs
Cook Time 3 hrs
Total Time 5 hrs
Course Main Course
Cuisine Southern
Servings 7 quarts
Calories 279 kcal

Ingredients
 

  • 1 whole chicken
  • 3 pound chuck roast
  • 8 large potatoes cubed
  • 2 Tablespoons olive oil
  • 8 cups chopped onion
  • 1 Tablespoon crushed garlic
  • 3 ears fresh corn cut off the cob
  • 3 cups chopped tomatoes
  • 1 quart [beef stock]
  • 1 quart [chicken stock]

Instructions

  • Boil chicken and chuck roast seasoned with salt and pepper, separately.
  • Allow to cool.
  • Chop meats and set aside.
  • Peel, cube, and cook potatoes in salted water. Drain and set aside.
  • In large pot, sauté onion and garlic in olive oil until tender.
  • Add corn and tomatoes.
  • Stir in chopped meats.
  • Add stock.
  • Stir in potatoes.
  • Cook over low heat, adding stock as needed, for 2-3 hours.

Notes

  • Don’t forget to stir occasionally! You don’t want the stew to stick and burn.
  • Like most stews and sauces, this is much better the next day!
  • This stew freezes well! Just make sure to add a pack of our Homemade Chicken Stock when you reheat it!

Nutrition

Serving: 1cupCalories: 279kcalCarbohydrates: 24gProtein: 21gFat: 12gSaturated Fat: 4gPolyunsaturated Fat: 7gCholesterol: 59mgSodium: 65mgFiber: 3gSugar: 3g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

When you make this recipe, remember to tag @abakers_table or hashtag it #BakersTable!

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