There is a controversy surrounding Brunswick Stew: did it originate in Brunswick County VA or in Brunswick GA? I choose to believe the latter since I spent several years growing up near there. What is not controversial is my dear friend Judi’s Brunswick Stew. I have been lucky enough to have it several times, and it is delicious. And it is so satisfying year-round. Here is how I make it.
Heat 2 tablespoons of olive oil in a Dutch oven and add 1 large, chopped onion. Sauté for about 5 minutes then stir in 2 tablespoons of tomato paste and 2 minced garlic cloves. Cook for 2 minutes then deglaze the pan with a big splash of chicken stock, being sure to scrape up any brown bits in the bottom of the pot. Next add 2 cups of chicken stock, 1 can of fire roasted diced tomatoes, 1 ½ cups of frozen corn, 1 ½ cups of frozen lima beans, ¾ cup of your favorite barbecue sauce, 2 tablespoons of brown sugar, 1 tablespoon (or slightly more) of Worcestershire sauce, a dash of hot sauce and a sprinkling of salt and pepper. Bring to a boil, reduce to a simmer, and cook for 15 minutes. Test the lima beans for doneness and cook 5 more minutes if necessary.
Next the meat. You can use pulled pork or diced chicken or a combination of both. I like shredded chicken from rotisserie chicken. Granny Clampet used squirrel. Whichever you use, add 4 heaping cups of cooked meat. Add additional stock with a little more barbecue sauce – in increments of ½ cup and ¼ cup respectively – to make the stew your preferred consistency. Simmer for about 5 more minutes until the meat is warmed through.
And that is it! This is so good – I hope you will try it. It is just as good in July as it is in January. Enjoy!