Try out this recipe for Old Hickory House Brunswick stew if you are looking for the ideal meal for a Sunday supper or if you find yourself with some extra time on your hands.
It is essential to the preparation of a meal that will excite your palate. Since this is not a recipe for a single-plate dinner, the more people you have, the better.
Debatable history of Brunswick stew
The Brunswick stew has historically been prepared with wild game meat, particularly the smaller species like rabbits and squirrels.
The stew’s ingredients might not be as exciting today, but there is still debate over where the dish originated.
The inhabitants of Brunswick County, Virginia, and Brunswick, Georgia both assert that they invented the hearty stew.
Both groups claim they invented Brunswick stew.
This debate is so entrenched that Brunswick, Georgia, residents placed a huge iron pot on top of a town memorial.
This was the first pot to make the delicious stew on July 2, 1898. The Virginia General Assembly declared Brunswick County the home of Brunswick stew, citing 1928 proof. Brunswick, Georgia’s stew is given as a barbecue side dish in small portions.
However, Virginia Brunswick stew is always thick and given as a main dish with bread. Despite the friendly turf war, Brunswickers no longer make the stew with wild meat, but with pork and poultry. Most chefs use corn, lima beans, or butter beans.
Since the 1950s, the Old Hickory House has served Brunswick stew and barbecue. We all agree that the stew is rich like its tale.
Ingredients
- One Pound of Prepared Poultry or Turkey (453.5g)
- 1 lb. of shredded, roasted pork (453.5g)
- Lima legumes, frozen, 1 1/2 cups
- Half a cup of frozen maize
- Add 4 tbsp. of butter
- 2-3 Tablespoons of Garlic Mince
- Tomato paste, 1 tablespoon
- 1 tsp. of finely minced thyme
- One medium onion (diced)
- Chicken broth, about 2 cups
- Diced tomatoes, one can
- Worcestershire sauce, 1 tablespoon
- Creole spice, 1 teaspoon
- 1/2 to -3/4 cup bbq sauce
- Cayenne pepper, 1/2 tsp. (or more, depending on your preference)
- Pepper and Salt
Instructions
- In a large cooking saucepan set over medium-high heat, melt the butter (or oil, if you prefer). After adding the onions, thyme, and garlic, continue to sauté the mixture for another three to four minutes, or until the onions have become caramelized.
- Keep the heating going for another 4 minutes after adding the tomato paste, tomatoes, Worcestershire sauce, and creole seasoning. After adding the barbecue sauce and chicken stock, bring the pot to a boil for 7–10 minutes.
- Add some salt and cayenne pepper before serving.
- After approximately 20 minutes, add the pork and poultry that has been chopped and continue to cook.
- Add the maize and lima beans to the cooking pot and continue to cook for approximately ten minutes, or until the dish has reached the flavor and consistency you prefer.
- Serve at a moderate temperature.
Stew in the fridge
The Brunswick stew can be stored in the fridge for five to seven days.
The stew must first be brought to room temperature before being poured into a glass receptacle with a tight-fitting lid and placed in the fridge.
Glass containers are suggested for effective fridge storage because they keep food fresher for longer than plastic ones.
In Freezer
When properly stored, Brunswick stew can stay frozen for about three months. Pour the stew into Ziploc bags that are suitable for freezing, leaving a small room for expansion.
For ease later, attach freezer tapes to the bag and write the freeze dates there before putting it in the freezer.
Conclusion
If you enjoy meat, do not pass up this delicious southern-style dinner. Make a meal so delicious you won’t want to share it with others by using the Old Hickory House Brunswick stew recipe. Invite your family and friends over, and serve with your preferred bread.
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Old Hickory House Brunswick Stew Recipe
Ingredients
- One Pound of Prepared Poultry or Turkey (453.5g)
- 1 lb. of shredded, roasted pork (453.5g)
- Lima legumes, frozen, 1 1/2 cups
- Half a cup of frozen maize
- Add 4 tbsp. of butter
- 2-3 Tablespoons of Garlic Mince
- Tomato paste, 1 tablespoon
- 1 tsp. of finely minced thyme
- One medium onion (diced)
- Chicken broth, about 2 cups
- Diced tomatoes, one can
- Worcestershire sauce, 1 tablespoon
- Creole spice, 1 teaspoon
- 1/2 to -3/4 cup bbq sauce
- Cayenne pepper, 1/2 tsp. (or more, depending on your preference)
- Pepper and Salt
Instructions
- In a large cooking saucepan set over medium-high heat, melt the butter (or oil, if you prefer). After adding the onions, thyme, and garlic, continue to sauté the mixture for another three to four minutes, or until the onions have become caramelized.
- Keep the heating going for another 4 minutes after adding the tomato paste, tomatoes, Worcestershire sauce, and creole seasoning. After adding the barbecue sauce and chicken stock, bring the pot to a boil for 7–10 minutes.
- Add some salt and cayenne pepper before serving.
- After approximately 20 minutes, add the pork and poultry that has been chopped and continue to cook.
- Add the maize and lima beans to the cooking pot and continue to cook for approximately ten minutes, or until the dish has reached the flavor and consistency you prefer.
- Serve at a moderate temperature.
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