The Many Faces of Brunswick Stew. . .

The origins are hotly debated and recipes differ greatly from place to place, but one thing is certain--however you do it, Brunswick Stew is an American staple.  Brunswick County, Virginia holds the oldest claim to the stew's origin, dating back to 1828 when a man by the name of Jimmy Matthews simmered squirrels "with butter, onions, stale bread, and seasoning".  From those simplistic origins came a host of recipes that, over time, added vegetables and changed proteins, sometimes using pork, or chicken, or even rabbit.  The further south you go in these United States, pork and beef become more prevalent, and the stew becomes more tomato-based.

However you sling it, though, Brunswick Stew is a favorable meal for both cold, winter nights and summer evenings around the campfire.  Some recipes leave it as a soup, while others cook it down to a stew-like thickness.  Still others very nearly resemble a Kentucky Burgoo, in that the stew is reduced to the point that stirring implements will stand up, unassisted.  Most of these recipes also use some form of barbecue sauce to flavor the broth.

I've made mine several different ways.  In "Cooking for Adventurers", I laid out the recipe just as my mother used to make it, with a couple of small changes (my kids hate lima beans, and I added more cayenne).  I've also made the stew more traditionally, incorporating wild game and pork into the mix and reducing the consistency to something you can scoop with a biscuit.  Let's take a look at both:

MAMA'S WAY:

One whole chicken
One ham hock or shank
32 oz. diced tomatoes
8 oz. frozen lima beans (OR substitute green beans if the kids find limas revolting)
8 oz frozen corn
2 large onions, chopped
1 Tbsp. butter
4-5 slices of bread, torn apart
Salt, pepper, thyme, and cayenne to taste
8-12 oz. egg noodles

Cover chicken with water in a large stock pot and boil slowly until completely cooked.  When done, remove from pot to cool and add all other ingredients.  Bring to a simmer over low heat and begin to debone the chicken, tearing it into manageable chunks.  Add chicken to the pot and return to a gentle simmer, cooking slowly for about 2-3 hours.

In the last half-hour of cooking, boil egg noodles until done, drain, then stir into the stew.

As I said, this method tends to make more of a soup than a stew, but it does tend to be a lot easier than most.  If you want a thicker consistency, a little extra time and a little less juice will help things along.  For a more traditional stew, take a list to the grocery store and maybe a trip to the woods for this one:

SUNRUNNER BRUNSWICK STEW

• 1/2 stick unsalted butter
• 2 Lbs. of EITHER:  Chicken, pork, beef, rabbit, squirrel, deer, or any combination you'd like to try
• 8 oz. frozen corn
• 8 oz. frozen lima beans
• 1 green bell pepper, chopped
• 2 stalks celery, chopped
• 2-3 cloves minced garlic
• 2 large onions, chopped
• 15 oz canned tomatoes (do not drain)
• 1 quart chicken stock
• 1-2 cups barbecue sauce
• 1 Tbsp. brown sugar
• 1 Tbsp. Worcestershire Sauce
• Salt, Pepper, and Cayenne to taste

Melt butter in a large stock pot or dutch oven and saute onions and garlic until tender.  Stir in everything else, bring it to a boil, then reduce it to a slow simmer.  1 ½-2 hours will reduce things down to a stew-like consistency, while tenderizing the meats very well.  Serve with cathead biscuits and maybe some hot sauce.

Whatever you cook in your kitchen, you can cook outdoors.  We first experimented with cooking soup over a campfire eleven years ago and have been doing it ever since.  This is an excellent recipe for a large gathering of family and friends, as it can be increased with just a few adjustments.  It is also a recipe the kids can help out with, regardless of your location, and usually inspires the sharing of stories and, most importantly, a little family togetherness.

Good night, everyone!