Old Fashioned Brunswick Stew

Jimmy and Pat Matthews still make a big iron pot of Brunswick stew, much like their ancestors did. Jimmy cooks it in his workshop, using a huge wrought iron pot set in a homemade propane heating unit made with a tobacco barn burner.

He starts with thick strips of pork side meat, and cooks it for almost 2 hours, squeezing out the grease with his long wooden paddle as it cooks. He continues adding chicken broth or water and stirring, as needed, throughout the day. He adds the vegetables in stages, with what needs longer to cook going in first. Today's order was butter beans, corn, garden peas, onions, potatoes, cooked chicken pieces, and stewed tomatoes. He seasons all this with black and red pepper and salt to taste. The whole process takes about 6 hours. He makes this huge batch, gives some to friends and family, and freezes the rest to use later.

Brunswick stew is thought to have originated early in the South. Both Brunswick County, Georgia, and Brunswick County, Virginia, claim to be the original site. Of course, North Carolina also has a Brunswick County that was formed in 1764.The first stews likely used squirrel, rabbit, 'possum or other wild game. Today's stews are more likely to use chicken, especially in the Virginia area or beef or pork, more favored in the Georgia area. Of course you can use any meat or vegetables you prefer. The traditional stew used limas or butter beans, corn, okra, potatoes, and tomatoes.

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