Name: Brunswick Stew
Yield: Serves 8-10
Cuisine: Georgian
Ingredients: 1 cup diced potatoes; 2 cups fresh corn, scraped from the cob, or equivalent in canned whole-kernel corn; 2 packages frozen sliced okra; 2 packages frozen Fordhook lima beans; ½ cup chopped parsley (optional); ½ lb. fresh green beans, cut in 2-inch lengths (if fresh beans are not available, leave them out); 2 large (1½-lb. size) cans Italian plum or plain tomatoes; 3 Tbsp. salt; freshly ground black pepper; 1 tsp. dried thyme (or 2 sprigs fresh); 1 whole dried red pepper pod, crushed; 1 lb. raw or leftover baked ham; 3 quarts cold water; 1 5-lb. stewing hen; 2 lbs. shin beef (bone in); 2 Tbsp. bacon fat; ½ lb. onions, sliced

Preparation info

Serves
8-10

Difficulty
Easy

Appears in

Good Cheap Food

By Miriam Ungerer

Published 1973

About

I always thought Georgia was the cradle of the one, true Brunswick Stew—that’s what my Georgia relatives told me—but there are rumblings in some counties of North Carolina and Virginia that lay claim to its creation. Only one thing about this rich potpourri of meats and vegetables is certain: it is pure Southern roccoco. This humble country stew replaced the lavish barbecues of ante-bellum days—politicians ladled it out to skeptical voters at rallies from Reconstruction on. Since it can’t b