The 2010 April Daring Cooks challenge was hosted by Wolf of Wolf’s Den. She chose to challenge Daring Cooks to make Brunswick Stew. Wolf chose recipes for her challenge from The Lee Bros. Southern Cookbook by Matt Lee and Ted Lee, and from the Callaway, Virginia Ruritan Club.
Brunswick, Georgia claims the first Brunswick Stew was created there in 1898. Brunswick, Virginia claims the first Brunswick Stew was created there. Every year, there is an Annual Brunswick Stew Cookoff that pits ‘Stewmasters’ from Virgina and Georgia. The rivalry of the two Brunswicks helped make this dish as popular as it is today, and it quickly became a pan-Southern classic.
Some recipe call for the original addition of squirrel, but most allow for chicken, turkey, ham, or pork, even beef on occasion. Rabbit is also used. The vegetables can vary widely from variation to variation, however, the Brunswick Stewmasters recipe says *exactly* what is used in competition stews, and states that “Adding any additional ingredient(s) will disqualify the stew from being an original Brunswick Stew.” However, most agree that, Brunswick stew is not done properly “until the paddle stands up in the middle.”
We were given a choice of two recipes and I chose to make the first one which was the longer version. I used chicken, pork and bacon as my meats. I cooked it over two days because the day I wanted to serve it was so busy. In the end I was in such a hurray to get it on the table, I forgot to add the vinegar and lemon juice to the completed stew.
It was fun to try this Southern classic and I thought it was okay, but my family didn’t care for it very much. Even though I only added half the onions called for in the recipe, my daughter picked most of the onions out of her stew. I think they may have liked it better if I had made it more spicy. My version reminded me of a ham and bean soup.
Although we didn’t love this recipe, many Daring Cooks did. Visit the Daring Kitchen Recipe Achieve for the recipes and the Daring Cooks Blogroll to see other delicious versions of this stew.
I am co-hosting the May Daring Cooks challenge with Bunnee of Anna + Food. I can’t wait for the Daring Cooks to see it. I hope you love it as much as we do.
Anonymous
I can't imagine eating squirrel.
Michelle
I didn't know Brunswick Stew was a southern dish! Looks delicious!
Cathy
Your Brunswick stew looks delicious, Barbara. Sometimes recipes disappoint, but it is still fun to try new things. I've never made this dish before.
Jo
Great job on your challenge and the paddle is really, really standing up.
vickys
I've been hopping around many Daring Cooks' blogs and love seeing all the paddles standing proud in the stew! 🙂 Yours is no exception!
isu.alum
YUM! I could eat the whole POT!
That's where Kelly's from (Brunswick, GA)…But we prefer the LOW COUNTRY BOIL over the stew any day! But the stew is yummy too.
Kerry
Kim
Love your picture of the spoon sticking up! I've never had brunswick stew, but it definitely looks hearty and thick. Sorry to hear that you didn't love it.
Cinnamon-Girl
This looks really good Barbara! Very hearty! Love the spoon sticking up. Too bad your family didn't like it – sure looks like it made a truck load!
Megan
Too bad the family didnt care for it, It sure looks good!
I cant wait to see what is up your sleeve for the next challenge. No hints?
teresa
bummer that it didn't meet your expectations, but it looks great. i also learned something! happy thursday!
Cookin' Canuck
Even though this wasn't your family's favorite, I think it looks absolutely delicious! Thank goodness squirrel isn't an essential ingredient.
Monkeyshines in the Kitchen
That is one good looking pot of stew… we forgot the vinegar and lemon juice too, and it seemed to come out fine. Looking forward to the May challenge!
Gera @ SweetsFoodsBlog
Sometimes happen that the family doesn't approve the food…anyway the stew deserve a big spoon!
Cheers,
Gera