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Georgia Brunswick Stew

Updated on August 17, 2012

Georgia Brunswick Stew

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A Southern Tradition

Brunswick Stew is considered a southern tradition. The origin of Brunswick stew is argued. One arguement says that Brunswick Stew originated in the American South. Another view attributes its origins to Germany. Generally Brunswick stew is a tomato based stew that usually contains various vegetables such as okra, corn, potatoes, lima beans, or butter beans plus various other vegetables. It also typically includes more than one type of meat. Traditional Brunswick stews have included wild game such as squirrel, rabbit, and turtle in addition to chicken, pork, and beef which is typically in this dish today. Many Brunswick stews have a smoky taste. There are two kinds of Brunswick Stew-- Eastern Virginia Brunswick stew and Eastern North Carolina Brunswick stew. Eastern Virginia Brunswick stew is less smoky, thinner, and tends to have more of a tomato flavor. Traditional Georgia Brunswick stew today is made with pork and beef as the primary meats. Traditional Georgia versions added squirrel also. Eastern North Carolina stew typically has potatoes, which thickens up the stew. There are numerous variations on Brunswick stew. This is a thinner recipe without the potatoes, but it is absolutely delicious. Serve it alone or over white rice. Also good served in a bread bowl.

Cook Time

Prep time: 40 min
Cook time: 7 hours
Ready in: 7 hours 40 min
Yields: Several Servings


  • 2 lb fresh pork
  • 2 lb chicken
  • 2 gallons tomatoes, canned, cut into small pieces
  • 1 gallon cream style corn
  • 1 12 oz can tomato paste
  • To taste salt
  • To taste black pepper
  • To taste red pepper
  • 2 lb fresh beef


  1. Boil the fresh pork and chicken in salted water until it separates from bones.
  2. Drain, cool, and remove from the bone.
  3. Grind meat, tomatoes, and corn (or process in food processor).
  4. Combine with the tomato paste, salt, and pepper. Cook it in a large double boiler (a large pot that has been set in a larger pot with boiling water). Cook for about 6 - 8 hours.
  5. Note: Can be cooked without the double boiler but must be stirred frequently to prevent scorching. Temperature must be low.
  6. Serve over rice or in a bread bowl.
  7. Extra can be frozen for later.


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