Historically speaking, Brunswick stew is basically a hunter's stew made with the odds and ends of whatever was brought home the day before, a dish that has been made for centuries with various regional flairs and additions. In the south, the meat was often rabbit, squirrel, or venison - though you're more likely to see chicken, pork, or beef these days!
While this is definitely a "kitchen-sink" type recipe and is adapted to whatever is on hand, a true Brunswick stew usually makes sure to include tomatoes and lima beans. Okra is also sometimes used, which helps to thicken the stew.
Simmered slowly all day long, the result is a thick, nutritious stew that will feed a crowd. Depending on the region, the stew then is served with biscuits, cornbread, or hush puppies.
Here are a few recipes from around the web!
Have you had Brunswick stew? What's your favorite version?
(Image: Romulo Yanes via Epicurious)