The Instant Pot version of Brunswick stew prompted me to find my Virginia family's old receipt. The comparison shows that Jeffrey's version is pretty darn close. The primary difference is that my family recipe required 2 days to prepare; the old hen was simmered in spices the night before, refrigerated, and the dried lima beans were soaked. We added new potatoes and okra, probably based on the vegetables available then. Another difference worth mentioning is the addition of corn dumplings. Those fluffy pieces of goodness were dropped into the stew 15 minutes before serving and that is the reason I remember Brunswick stew so well.
(09:15-Su-11/06/22) Ahhh, looks like I’m the 1st to post a Like and now a note. Been following you since 5/2020 when I bought my new Instant Pot. Will have to try this Brunswick Stew, but freeze all but a quarter as there is just me to eat, and I’m 82.
Well, if you did use pulled pork. After you cook the stew. Use a metal ladle, pack ice into the cup of the ladle and dip it into the stew. The cold with attract the grease and harden it. So dunk (not dunking too deep. Don't want the ice getting into the stew to dilute the flavor) and keep doing it till you basically skimmed off the grease. Dip and clean. Dip and clean. Lol
My husband is from Brunswick County, Virginia, where they also call this Chicken Muddle. It’s the first recipe his mom taught me 40 years ago, and also the first thing I ever made in my Instant Pot. Mine is a bit different (no canned peppers or garlic or BBQ sauce), but it’s a weekly staple at our house, especially during the cooler months. The NY Times Cooking section just had an article about Brunswick Stew…I guess it’s not a southern secret any longer.
As a kid in the early 1970s in Atlanta, GA when our dad would take us for a little vacation to Jekyll Island we'd often go to a restaurant on the northern end of the island in the town of Brunswick, we'dhave Brunswick Stew which was bbq pulled pork and brisket with corn and tomato mixed in. That's how I remember Brunswick Stew,
Made this tonight... It was delicious! (5/5) The chicken was cooked perfectly and shredded easily with a fork. I used 3 chicken breasts and sliced them in half to make them thinner. I used a high-quality BBQ sauce with no high fructose corn syrup. (Franklins BBQ Sauce if anyone is familiar)
Just made this for me and my husband and was a little leery that he wouldn't like it (because of the barbeque sauce). Wow was I wrong; this was freaking incredible!! He didn't have seconds... he had THIRDS! Excellent recipe, will make it again.
Made this last night and it was delicious (with only minor, insignificant changes--like chicken broth, sizes of canned & frozen veggies were slightly different so essentially as written). It made a LOT (got to the "max" line) and I'd call the texture a hearty soup more than stew.. I like to freeze some or have again another day, but if you have a small family or don't like to do that, I'd suggest cutting it in half. Very yummy! I'd never even heard of Brunswick stew before. Thanks Jeffrey! 🙂
Growing up, we would have Brunswick stew at Family Reunion in central Alabama. It probably had everything from rabbit to raccoon, and I never enjoyed it. Mostly, because everybody made a different batch and then mixed it into a giant kettle. It would sometimes taste gamey and I've never enjoyed wild animal meat BTW. Love the Buckee Cap 😉
My grandparents were from Eastern North Carolina. When g’ma made hers, you didn’t want to ask what she used meatwise. She was known to clean out her freezer - not only bbq pork, but squirrel, blackbird or what ever g’daddy may have hunted that she didn’t want to cook separately. My g’parents were raised during the Depression and came from big families so they never wasted anything. (She once cooked a raccoon with bbq sauce. Never knew if she put it in the stew, but it was so greasy, she told g’daddy to never bring home another. )
I’m from “up” in the Piedmont region. My stepfather’s family cooked it outdoors in big black wash pots. Yes, rabbit and squirrel were common ingredients and we were cautioned to be careful not to crack a tooth on buckshot pellets. 😂
My family in the Piedmont region of NC made Brunswick stew outdoors in huge black cast iron wash pots in late fall when the gardens were almost “done” and ready for turning. It was so satisfying and family squabbles were put aside.
Okay, Jeffrey. This looks yummy. Thank you for another winner! Also...do you think you might post Richard's cornbread recipe, if he would be willing to part with it? 😁 ❤
Thanks for the recipe. It looks delicious. We need more soup in cold weather. Please make ucranian kharcho soup in an instant pot!! It is the tastiest and heartiest soup ever!!!
Hi Jeffery, not only do I learn about delicious recipes from you but also some great tips. I never would have thought to use a mixer to shred chicken plus I open both ends of a can of tomato paste to get all the paste out of the can now. Thanks Jeffery, we made carbonara again tonight lol. Wish you and your family the best.
I always made my Brunswick Stew with chicken, and I think most other Brunswick Stews I ever had (in N.C.) were made with chicken, so I think you are right about the grease factor, Jeff. A handy tip: if you want the liquid a bit thicker, cook some lima beans separately, then mash them up and stir in at the end. It looks delicious, and Richard’s approval is enough for me to want to make this!
Had Brunswick Stew in southern Georgia many times. Looks good! I might try this recipe. I will probably add some diced ham at the end of the cook to get some pork in there with the chicken.
I know what’s for dinner! Looks delicious 👍 I was thinking that would go well with cornbread and then you said it. Wonderful! Thank you, but I think you’re going to need another bowl. Yours seems to have disappeared 😊
I tried it and it was good. One problem I had was that I only have a 6 quart pot and I had to remove 2 cups of broth in order to get everything to fit.
Hey Jeffrey and BANJO!! Question... if you wanted to add already cooked pulled pork or pulled chicken at the end to stir in, do you still pressure cook for 8 minutes or for less time?
