Although depending on where you’re from, there may be a lot of controversy over where Brunswick Stew originated, it’s a people-pleaser meal wherever you are. While Georgia, Virginia, and North Carolina are the main sources for the background of the history of this dish, and the differences between the 3 remain a point of contention… the ingredients may differ as well as whether it should be an entree or a side dish. However, growing up in Georgia, Brunswick stew has always been a favorite of mine and I’ve eaten it as both an entree and a side dish! It’s simply delicious! If you haven’t had it, you must – and if you have, don’t hesitate to throw in some of your own favorite ingredients!
Since this One Pot version comes together in about 1 hour vs. older recipes where it cooks all day… be sure you follow the directions to dice your potatoes so they cook in the shorter time allowed here. Ideally this is cooked in a Dutch oven, but if you don’t own one then we found this tip: An oven-safe casserole dish can be a suitable substitute for Dutch ovens. A stockpot or ceramic pot also be used in place of a Dutch oven, preferably when making soups and stews. Slow cookers or Instant Pots are excellent substitutes as well.