Sunday Supper: Brunswick Stew

October 13, 2013 | By | Comments (0)

Whether it’s a succulent pot roast, cheesy casserole, or warming, savory stew, we love Sunday supper. It’s a dinner party without the formality, where family and friends gather for easy conversation and good food – lots of it!

This week, make a batch of hearty Brunswick Stew. We think it’s the perfect Sunday Supper because it’s easy and inexpensive to make, plus it’s a great way to use leftover brisket or pulled pork.

Behind the simplicity of Brunswick Stew lies a rather complicated past. A longtime dispute between Brunswick, Georgia, and Brunswick County, Virginia, exists over who cooked the first batch of stew.

Traditionally, Brunswick Stew is cooked in an iron cauldron over fire for a large group of people, using whatever ingredients are on hand. Virginia’s version is thick and chock-full of pulled meat and vegetables, while Georgia’s has more broth and often a squirt of fresh lemon juice. You’ll also rarely see peas in a Virginia stew, but almost always in a Georgia stew.

We think Brunswick Stew is delicious, regardless of its actual origin, so we’ve rounded up two of our favorite recipes that celebrate each state’s version of this classic stew. To take your supper to the next level, add our Skillet Cornbread to the menu. So break out your best iron cauldron and get cookin’!

Virginia’s Version: Chicken-and-Brisket Brunswick Stew

Georgia’s Version: Summer Brunswick Stew

For more comforting meal ideas, check out our collection of hearty soup and stew recipes.

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