(The following article originally appeared on Airstream.com on Nov. 30, 2015 and aired on WSMV More at Midday on Dec. 9, 2015).
With origins dating back to the 19th century, traditional southern Bruswick Stew is a family favorite for fall, both on and off the road. While both those in Virginia and Georgia lay claim to inventing the hearty stew, still others in North Carolina assert that indeed it’s their ancestors who came up with the tasty brew. No matter its origins, this thick hearty soup, is known for not only its thickness (anything thinner and it would have to be called plain ole soup), but also its signature ingredients – lima beans, corn, tomato base, and various meats. The first Brunswick stews boasted squirrel meat as their protein of choice, but modern versions have come to adopt pork, and either chicken or turkey, for a more modern twist.
This particular Brunswick Stew recipe is quick, easy, and perfect for a crisp fall evening on the road in our Airstream. Served with warm skillet cornbread made over the campfire, this is the perfect comfort food recipe for a cozy night in.
Brunswick Stew is also a great way to use some of those Thanksgiving leftovers. Opt for shredded turkey and add in some leftover mashed potatoes for thickness, and you’ve got a recipe that does double duty.
Easy Southern Brunswick Stew
4 tablespoons butter
1 medium onion, diced
1 clove garlic, minced
1½ cups frozen lima beans
1 (14½-ounce) can diced tomatoes
1 (8-ounce) can tomato sauce
½ cup BBQ Sauce
2 cups chicken broth
1½ cups frozen corn
½ teaspoon black pepper
½ teaspoon salt
1 cup shredded turkey
1 pound pulled pork
Melt butter over medium heat. Add onion and garlic and cook 5 minutes.
Add lima beans and cook 2 minutes.
Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
Add corn, seasonings and meats and simmer 5 more minutes.
Serve with warm skillet cornbread.