Where Brunswick stew originated causes heated discussions in the South. Depending on which story you accept, it was created either in Brunswick County, Virginia, in 1828, or on St. Simons Island, Georgia, in 1898. Supporters on both sides hotly dispute which state possesses bragging rights. In Virginia, the basic ingredients are boiled chicken, potatoes, onions, butter beans, corn, and tomatoes. Huge batches simmer for hours, resulting in a thick stew that’s eaten with a fork. Virginians serve it as a main dish with bread on the side. In Georgia, the stew is more tomato- and barbecue-based, and usually includes barbecued pork and chicken. There, it’s a prized side dish of the best barbecue joints, and real aficionados order it by the bowlful. Most Georgians laugh at the Virginia version that adds butter beans.Our version of Brunswick stew is the best of both worlds, incorporating both pork and chicken like the Georgia version, and adding lima beans in Virginian style. Packed with protein and lots of veggies, this stick-to-your bones stew is ideal for the colder months.
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.