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Brunswick stew dates back to the 1860s, when it was served as a complete meal. We now use it as an accompaniment to barbecues. It is delicious picnic fare when served with country ribs, coleslaw or potato salad. When I make this stew, I double the recipe and freeze small portions so we can enjoy it at several meals.
2 hours or until meat is tender. The next day, skim fat from stock. Add the tomatoes, onion, tomato sauce, vinegar, sugar, garlic and pepper sauce. Where Brunswick stew originated from is still up for debate. Both Brunswick, Georgia and Brunswick County, Virginia claim that they were the birthplace of this famous stew.