Brunswick beef stew
Ragout and stew
My boyfriend was unfamiliar with this dish, as was I before I went to college at The University of Georgia. (Ahem, go dawgs.) What I discovered to be true about Brunswick Stew is that there is no standard recipe - no commandments to stick to whatsoever. It's just an excuse for a Ma-and-Pop barbecue shop in the deep south to make use of the previous days remaining barbecue and sauce. That being said, I also had many versions of Brunswick Stew when there was no barbecued meat at all. Instead, the restaurant would use ground beef, which I happened to prefer. I've used veggies that are pretty common to Brunswick Stew except for corn (which you can easily throw in) and decided to forgo any use of barbecue sauce since I tend to prefer my stew a little more savory than sweet. I topped the stew with a biscuit to add the dish's southern charm...and to sop up every last bit of the sauce. I can't imagine eating this any other way.
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