Brunswick Stew
User Reviews
5
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Prep Time
30 mins
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Cook Time
4 hrs
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Total Time
4 hrs 30 mins
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Servings
12 servings
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Calories
264 kcal
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Course
Main Course, Appetizer, Lunch
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Cuisine
American
Brunswick Stew
Description
This Brunswick Stew recipe starts with simmering meat such as squirrel, chicken, or other game with onion and broth to create a rich base as the meat becomes tender. Removing the bones after cooking streamlines the eating experience. Subsequent addition of crushed tomatoes, potatoes, and various vegetables like lima beans, corn, and optionally okra contribute to the stew's chunky texture and layered flavors.
The stew simmers further to blend the ingredients, with butter, Worcestershire sauce, black pepper, and optional hot sauces like Tabasco enhancing depth, seasoning, and slight heat. The resulting dish is thick and filling, with tender meat intertwined with softened vegetables in a savory tomato broth.
Brunswick Stew is traditionally served alongside cornbread, complementing the hearty flavors. Variations in meats allow flexibility depending on availability; users are encouraged to adjust simmer times according to meat type for tenderness. Spiciness can be adjusted to taste, and longer cooking times help achieve the preferred thick consistency.
Leftovers can be reheated well and may further deepen the stew's flavor. This recipe offers a framework adaptable to different proteins and spice preferences while maintaining its classic vegetable medley and tomato base.
Ingredients
- 3 pounds squirrel meat see below for options, cut into serving pieces
- 1 onion chopped, large
- 2 quarts chicken broth
- 1 28- ounce crushed tomatoes can
- salt
- 2 cups diced tomato (optional)
- 1 pound potato cut into chunks
- 1 pound baby lima bean or fresh, frozen
- 1 pound corn kernel fresh or frozen
- ½ pound okra sliced (optional
- 1/3 cup parsley fresh, minced
- 1/4 cup butter
- ¼ cup Worcestershire sauce or to taste
- Tabasco sauce to taste, or other hot sauce
- black pepper to taste
Instructions
- Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
- Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
- Add all the tomatoes and the potatoes and simmer 30 minutes.
- Add the beans, corn and okra and simmer another 30 minutes.
- Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.
Notes
- Adjust simmer times as needed depending on your choice of meat, with chicken needing less time and game meats requiring longer cooking to become tender.
- If squirrel is unavailable, substitute with chicken, rabbit, pork shoulder, beef, venison shank, or poultry legs like duck or turkey.
- Enhance flavor with additional spices such as cayenne or fresh chiles for a spicier stew, following historical practices if desired.
- Cook stew longer to achieve a thick consistency characteristic of Brunswick Stew.
- Traditional accompaniments like cornbread complement the stew well at serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 264 kcal
% Daily Value*
| Calories | 264kcal | 13% |
| Carbohydrates | 28g | 9% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 75mg | 25% |
| Sodium | 385mg | 16% |
| Potassium | 927mg | 20% |
| Fiber | 6g | 24% |
| Sugar | 7g | 14% |
| Vitamin A | 697IU | 14% |
| Vitamin C | 22mg | 24% |
| Calcium | 90mg | 9% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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