Brunswick stew and burgoo, distinguished by their regional differences, vie for serving rights alongside barbecue.

By Cynthia Ann Briscoe
September 03, 2008
Recipe:Chicken-and-Brisket Brunswick StewYou won't be able to get enough of this hearty stew! And with a price that won't hurt your wallet, you may want to make extra for the freezer.How To Freeze and Store Soup
Photo: Iain Bagwell

Brunswick Stew and Burgoo Recipes:

Burgoo (ber-GOO), native to Kentucky, is a thick stew flavored with chicken, vegetables, and mutton (lamb aged more than two years). In contrast, Brunswick stew contains no mutton. Both Brunswick County, Virginia, and St. Simons Island, Georgia, claim to be the home of hearty Brunswick stew. Seasoned with barbecue pork, chicken, and sometimes ground beef, Georgia's stew is more tomatoey than Virginia's. Brunswick stew also shows up on barbecue menus in North Carolina and other spots in the Southeast. Wherever you are and whatever stew you prefer, our versions will satisfy your hankering.

Bring on the Burgoo
Like Brunswick stew, burgoo often features corn and other chopped vegetables such as potatoes, onions, and cabbage. But the mutton in this stew provides its distinctive gamey flavor.