The Beloved Southern-Style Stew With Mysterious Origins

Every country has its version of a comforting stew, from Hungary's paprika-scented goulash to France's wine-enriched beef bourguignon. For the American South, the iconic dish is definitely Brunswick stew, which has a mysterious origin but a delicious flavor.

Along with cornbread and gumbo, Brunswick stew is just one of the many classic foods invented in the South that made use of cheap ingredients, like potatoes, lima beans, and crushed tomatoes. The difference between Brunswick stew and beef stew is that the former is prepared with a variety of simmered meats, like chicken, pork, or even squirrel, whereas the latter is made with beef alone. While the exact origins of this dish are contentious, they can be whittled down to two locations, which both claim to be its namesake: Brunswick County, Virginia, and the coastal city of Brunswick, Georgia.

In Virginia, the story goes that the stew was invented in 1828 on a hunting expedition when camp cook Jimmy Matthews cooked squirrel and onions together in a pot to and added stale bread as a thickener. Meanwhile, in Georgia, there's a 25-gallon black iron pot displayed in Mary Ross Waterfront Park with an inscription on the base that reads "In this pot the first Brunswick Stew was made on St. Simon Isle July 2 1898." Having said all that, the ingredients and cooking techniques used to prepare Brunswick stew can also be traced back to Native Americans, who made similar stews with squirrel and game meats, so it's tricky to pinpoint its true source.

Brunswick stew has brought the residents of Southern communities together over the years. For instance, in a Reddit thread discussing the dish, one commenter said, "in my area it's common to cook a huge batch of [Brunswick stew] in a cast iron cauldron outside. You stir it with a wooden boat oar lol." Meanwhile, another Redditor replied, "My family did this for huge family reunions when I was a kid, 60 years ago. Giant black cauldrons stirred with a boat paddle. Everybody took home quart Mason jars for later." Even today, the stew is prepared at political rallies and reunions in Georgia, drawing in locals with its aroma and inviting flavor.

Many varieties of Brunswick stew have appeared since its original inception, which feature ingredients like apple cider vinegar for tang and okra for fiber (the okra also thickens up the stew, reducing the need for potatoes). A secret canned ingredient you should add to Brunswick stew is Rotel tomatoes because it imbues the dish with a dose of spicy smokiness and an herby aroma. However, the forgiving recipe can be elevated with anything from bell peppers and sweetcorn to barbecue sauce and Worcestershire sauce.