I had Brunswick stew for the first time a few summers ago. Cathy vacuum-sealed the stew in bags and sent them with Blackie, all the way from Georgia to North Carolina. This hearty tomato and barbecue sauce based stew was an instant hit at the backyard family gathering even in the heat of the summer.
The origin of Brunswick stew is uncertain. Folks in Brunswick, Virginia and Brunswick, Georgia have debated over this issue for years. The first pot of the stew was said to be invented and first enjoyed on a hunting expedition with a variety of meats. In her Cross Creek Cookery (1942), Marjorie Kinnan Rawlings wrote that the stew was said to have been one of Queen Victoria’s favorites, may have come from Braunschweig, Germany.
Cathy’s Brunswick stew is unique and packed with bursting flavors as she incorporates smoked pork shoulders and homemade barbecue sauce that only Blackie can so effortlessly craft. There is no way that I can replicate this recipe fully unless I kidnap Blackie. Don’t worry. I have already made a plan to stock up as much smoked pork as I can during the Blackwell’s Thanksgiving festivities, where the smoker goes on nonstop for three days! Once you conquer the barbecue and sauce, the rest is just drop and boil away!
However, here is how I can at least try to make this delicious magic happen. See recipe featured below.
5 lbs Chicken- boiled-boned-shredded
1 lb pork butt barbecued
1 large onion
3-4 russet potatoes diced
1 1lb bag okra
1 1lb bag regular corn
1 1lb bag baby lima beans
1 16oz can cream corn
1 24oz can stew tomatoes
2 jars barbeque sauce
1 small jar Hienz 57
1 small can tomato paste
1 small bottle Worcestershire sauce
1 whole lemon halved
2-3 tablespoons brown sugar
Salt to taste
First, boil shred chicken. Save the broth and add chicken and all other ingredients in the broth. Stir occasionally to prevent scorching. Cook until vegetables are done. Taste and adjust seasonings.