Brunswick stew

Brunswick stew

Brunswick stew made with chicken
Type	Stew
Place of origin	United States
Main ingredients	Tomatoes, lima beans or butter beans, corn, okra, other vegetables, meat

Brunswick stew is a traditional dish, popular in the American South. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century. The states of Virginia and Georgia both make claims for originating the stew, in addition to claims of a German origin.

Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Claims of authenticity call for squirrel, rabbit or opossum meat, but chicken is most commonly used in modern versions. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.

The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.

The main differences between the Georgia and Virginia versions have been the types of meat used. Tradition favors squirrel in early versions of both. The Virginia version tends to favor chicken as the primary meat, along with rabbit. The Georgia version tends to favor pork and beef. As there is no "official" recipe for Brunswick stew, it is possible to find chicken, pork, beef, and other types of meat included in the same recipe. North Carolina natives have been known for their unique concoction, similarly thick and tomato based, using chicken-breast chunks and pulled Eastern North Carolina–style barbecue (pork) as the meat.