Healthy and Hearty
Brunswick Stew is a southern thing. Even so, my mother never made it. I was introduced to the stew by Debra, my Virginia-reared daughter-in-law.
If you’ve even cooked the meat and vegetable combo, you know it’s most often includes shredded pork and chicken, baby limas, corn, potatoes, and tomatoes. Some versions are thick enough to eat with a fork.
Years ago when settlers had to hunt much of what they cooked, Brunswick Stew “benefited” from the inclusion of a fresh squirrel, possum, or rabbit. Today we happily settle for pulled pork and chicken.
Who Put the Brunswick in Brunswick Stew?
We all know “Who Threw the Overalls in Mrs. Murphy’s Chowder?” But “Who Put the Brunswick in Brunswick Stew?” There’s much debate on the question. Some say it was named after Brunswick County in Virginia. Others give credit to the town of Brunswick, Georgia. The British favor a hamlet in England and claim it was a favorite of Queen Victoria.
Believe what you will. This recipe from Southern Living for Smokey Mountain Brunswick Stew is much like what Debra remembers her grandmother making. You can’t go wrong with a Virginia grandma’s version.