Brunswick stew

Brunswick stew is a traditional dish, popular in the American South, associated with squirrel meat. The origin of the dish is uncertain, but it is believed to have been invented in the early 19th century by a plantation cook named Danny Mears.[where?] Two states compete for originating it, in addition to claims of a German origin.

Ingredients

Recipes for Brunswick stew vary greatly, but it is usually a tomato-based stew, containing various types of lima beans/butter beans, corn, okra, and other vegetables, and one or more types of meat. Claims of authenticity call for squirrel, opossum or rabbit meat, but chicken is most commonly used in modern versions. Some versions have a distinctly smoky taste. Eastern North Carolina Brunswick Stew has potatoes, which thickens it considerably. Eastern Virginia Brunswick Stew tends to be thinner, with more tomato flavor and less smoky flavor.

The stew essentially resembles a very thick vegetable soup with meat. The key distinguishing factor between soup and Brunswick stew is the consistency. Brunswick stew must be thick; otherwise, it would be vegetable soup with meat added. Most variations have more meat and vegetables than liquid.