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Stirred up about stew HERITAGE COOKING | by alacia rhame Brunswick stew is a Southern staple that's simply delicious Some people call it burgoo. Others call it Brunswick stew. Whatever you call it, it's all good. In Kentucky they make burgoo, a spicy stew similar to Brunswick stew. Recipes vary, but it is usually a tomato-based stew containing various types of lima beans, butter beans, corn, okra and other vegetables. In the 1800s recipes called for meat from squirrels or rabbit. Today chicken, pork and beef are the meats of choice. Its origins are another story and are as varied as its recipes. The Georgia coastal city of Brunswick has a monument proclaiming the first stew 118 l MACON MAGAZINE was made on nearby St. Simons Island on July 2, 1828. It also celebrates the iconic Southern dish with a festival. The annual Brunswick Rockin' Stewbilee is Oct. 26 this year and features a stew-cooking competition and a host of other activities. But Brunswick County Virginia also claims the dish originated there. Then there's the aforementioned burgoo as well as other similar dishes in other parts of the country. But regardless of its origins, Brunswick stew is definitely Southern, and each state has its own way of making the hearty main dish. And, for anyone who might feel inclined to turn their nose up such a concoction, apparently it was a favorite dish of Queen Victoria. If it was good enough for a queen, it should be a hit if you want to have a fun, simple party this fall. What could be simpler than Brunswick stew, corn bread or corn muffins and slaw. Finish with an apple pie, and your guests will love it. When we served this at a party, guests not only came back for seconds, they came back for thirds! Here are some recipes that you might want to try. There is even one for folks who don't cook. Just know how to open a can! AUGUST/SEPTEMBER 2013