Georgia's Delicious Brunswick Stew + Classic Recipe

By Doc Lawrence

Brunswick Stew Recipes are Carefully Guarded. Original Painting by Georgia Folk Artist Olivia Thomason.Photo byOlivia Thomason

Each January for the past 13 years the annual Brunswick Rockin' Stewbilee has been held at Mary Ross Waterfront Park in Georgia’s charming coastal city of Brunswick. Cooking teams compete to see who has the best stew. Not just any stew but Brunswick Stew, described on a historical monument in the city as a dish created there. The weekend event features live music, a parade, a classic car show, and “sampling the ‘Best Brunswick Stew’ in the nation.”

Cooking Brunswick Stew the Traditional Way.Photo byDown South Today

Brunswick Stew is a serious subject in Georgia. Cooks can be quite protective of their recipes. Don’t even think about prying recipes from the more reluctant. I’ve tried and failed, fortunate to survive with only wounds from angry words.

Dr. Dwight R. Weathers, my ideal Southern renaissance man, told me that while legendary Fresh Air Barbecue in Jackson, Georgia served some of the best Brunswick Stew anywhere, “I believe my wife Jean’s is better.”

Dr. Weathers, who likes to be addressed as Ronnie, knows his way around Southern dining traditions and I took him up on his offer to sample Miss Jean’s creation. It was not only delicious but had a uniform consistentcy with a remakable balance of flavors.

And, Jean Weathers enthuiastically shares her recipe.

Brunswick Stew remains immensly popular in the Deep South with origins that can be traced back to a combination of German, African American and Native American cooking. Hearty ingredients like pork, beef and chicken plus slow-cooking enhance the flavors particularly with the inclusion of vegetables like corn and potatoes, which add richness and texture to the dish.

Like barbecue, our stew has a long history. In 1825, Revolutionary War hero Marquis de Lafayette was the guest of honor for a barbecue gala at the then Georgia State Capitol in Milledgeville. Frank Spence, the late Southern food expert confirmed that “Brunswick Stew was also enjoyed at the event.”

Brunswick Stew Monument.Photo byDown South Today

What sets Brunswick Stew apart is its exceptional flavor profile. The combination of smoky, savory, and slightly sweet flavors creates a harmonious blend that tantalizes the taste buds. It's a stew that warms the soul and brings people together.

The slow-cooking method used in preparing Brunswick Stew allows the flavors to meld together, creating a mouthwatering experience. The use of hearty ingredients like pork, beef and chicken, combined with the addition of vegetables like corn works magic.

Brunswick Stew, whether enjoyed at the dinner table, on the outdoor patio or tailgating before the big foootball game, is a festive dish that has a way of bringing people together. It is a tribute to our rich culinary heritage and an example of the unique fusion that defines Southern cuisine.

Jean and Ronnnie Weathers are outstanding home entertainers, gourmets with a Southern touch. Dr. Weathers maintains a brilliantly stocked home wine cellar and navigates the world of fine wine in the tradition of Thomas Jefferson.

His advice about what to drink with Brunswick Stew:

“A wine has a big job to do up against a Brunswick Stew,” he observed. “It must challenge the stew’s acidity and spiciness. For my palate, I need an assertive, zesty red such as a Zinfandel or Shiraz.” He added that “sometimes with foods, there is a job that only a beer can do and some might find a beer to pleasantly augment the stew.”

Jean Weathers Proudly Shares Her Outstanding Brunswick Stew Recipe.Photo byDown South Today

Georgia Brunswick Stew by Jean Weathers

Note: This transcendant recipe serves 20.

Ingredients:

3 pounds whole chicken

3 pounds lean beef roast

3 pounds lean pork roast

3 medium onions-chopped

64 ounces diced tomatoes-(4 cans)

5 tablespoons worcestershire sauce

21 ounces ketchup-(1 1/2 bottle)

1 tablespoon pepper sauce

2 bay leaves

6 ounces chili sauce-1/2 bottle

1/2 teaspoon dry mustard

1/2 stick butter

6 tablespoons vinegar

32 ounces creamed corn

15 ounces english peas-(1 can)

Preparation:

In large heavy pot, place meat seasoned with salt and pepper.

Add onions, cover with water. Cook until meat falls off bone (several hours).

Remove from heat. Allow to cool. Tear meat into shreds and return to stock.

Add next 8 ingredients. Cook 1 hour, stirring occasionally to prevent sticking.

Add last 3 ingredients. Cook until thick.

Ladle into bowls. Serve hot.

“Created in Brunswick, Georgia. Enjoyed all over the world. Traditionally served with barbecue or local seafood. My family’s favorite.” Jean Weathers