Both Georgia and Virginia claim Brunswick stew.
We’re not taking sides, but we do want a bowl.
This version of Brunswick stew is a classic.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
It’s bright, subtly sweet, and wonderfully aromatic.
For vegetables, we call for potatoes, lima beans, diced tomatoes, and frozen corn.
Some might argue okra is a requirement, and if you’re one of those, add it in.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
you could’t go wrong.
This stew is made for making it your own.
We’ll show you how.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
What Is Brunswick Stew?
Like manyiconic Southern dishes, Brunswick stew was likely born of out ingenuity and need.
Early versions of the dish include game meats, such as squirrel and rabbit.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Both Virginia and Georgia claim Brunswick stew as their original creation, and each has a very convincing story.
In those places, it may just be called camp stew.
But beyond the necessity factor, it’s just plain good.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
you’re able to reheat on low heat on the stove.
you could also reheat in the microwave.
For longer storage, it freezes well, too.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Freeze the stew in bags, placed flat so they’re easy to stack.
They’ll last a few months in the freezer.
Thaw overnight in the fridge before warming and serving.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
This is really a freezer clean-out punch in meal.
Green beans or okra would be great.
you’re free to also toss in whatever cooked meat you have on hand too.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
Beef or turkey would be great, and if you have the game meats, use those, too.
)unsalted butter
1large(12 oz.
1/2tsp.crushed red pepper
1(6-oz.
Credit:Morgan Hunt Glaze; Food Stylist: Margaret Monroe Dickey; Prop Stylist: Julia Bayless
)can tomato paste
8cupschicken broth
3medium(6 oz.
)Yukon Gold potatoes, scrubbed and chopped (about 3 cups)
1(15-oz.)pkg.
frozen baby lima beans
1(14.5-oz.
)can fire-roasted diced tomatoes, undrained
1(10-oz.)pkg.
frozen corn
6(4-in.
)fresh thyme sprigs
2freshbay leaves(optional)
3cups(12 oz.
)shredded rotisserie chicken(from 1 chicken)
2cups(8 oz.
Add garlic and crushed red pepper; cook, stirring constantly, until fragrant, about 1 minute.
Add tomato paste; cook, stirring often, until darkened in color, about 3 minutes.
Remove from heat and stir in vinegar.
Remove and discard thyme sprigs and bay leaves.
