Brunswick Feast

From the Low Country of Georgia comes this incredible, ever-changing, amazingly creative, always different celebration stew of the country where the land and the sky and the sea lovingly come together in fond embrace.


Olive oil, 2 to 4 TBS (30 to 60 ml)

Onion, 1 white, large, chopped

Garlic, 2 to 4 cloves, chopped

Carrots, 2, chopped into 1/4 to 1/2 inch (1 to 2mm) rounds

Potatoes, 2 or 3 small Irish, white, baking.  Cut into chunks       aprox. 1/2 to 1 inch (1.5 to 3 mm) square

Garden veggies such as zucchini, summer squash, parsnips, turnips, etc., chopped into 1/4 (1mm) inch rounds or 1/2 to 1 inch (1.5 to 3mm) squares.

1 can 14 oz (400ml) of chopped tomatoes

1 can 10 oz (280g) of Rotel  Mild tomatoes

2 to 3 TBS (30-45ml) each of Worcestershire, molasses,  vinegar and barbecue sauce

1/3 to 2/3 cup (80-160ml) each of frozen green beans, corn,   green peas, lima beans, etc., etc.

Brunswick Stew is a constantly changing    masterpiece.  It is suitable for any time of   the year but really shines in the autumn  after the first cool breezes have entered  your part of the world. 

It has long been famous for its meat.  Traditionally it contains a little bit (more or less) of almost anything that once walked, swam or flew:  fish, shellfish, shrimp, pork, beef, chicken, turkey, game and so on.     My version published here is meatless  although you could easily toss in a bit of  sausage or kielbasa, bacon or left-over meat of almost any kind.

I cook this meal in four phases:

Phase, 1 the Essence:  I begin by gently frying on low heat an entire white onion chopped along with two or three cloves of garlic, also chopped, in about 2 to 4 TBS (30-60ml) of olive oil.  While this is in progress I will chop potatoes, carrots, summer squash, zucchini, parsnips, turnips, or any other kind of root vegetable.

Phase 2, the Root of the Stew:  Add the chopped veggies, beginning with the carrots.  Let the carrots take part in the last stage of the onions and garlic,  then add the chopped potatoes, carrots, summer squash, zucchini, parsnips, turnips along with chopped tomatoes (either fresh or canned - I often add one can of chopped tomatoes and one of Rotel Mild). 

Phase 3, the Anointment:  Add about two cups of stock or broth, and a cup of red wine.  Bring to a simmer for at least 30 minutes.  Add one to two TBS each of molasses, vinegar, Worcestershire Sauce, molasses and barbecue sauce.  Add Tobasco or other hot sauce to taste.

Phase 4, the Decoration:  Add the veggies.  I often use frozen veggies.  Probably about one to two thirds cup each of green beans, corn, green peas, lima beans, and whatnot.  Let cook, or simmer, for another 10 minutes to an hour or two.

Serve with garden salad, sliced and toasted baguette, and red wine.