I'm from Alabama, and the closest to compare is Miss Myra's BBQ Restaurant's brunswick stew! Her's only has pulled pork and chicken with the veggies. No tomato sauce, but stock.

Just love it with hoe cake!

Didn't help with a recipe, but just had to say I AM A BRUNSWICK STEW LOVER!

But here ya go, anyway:

2 rabits or 2 large squirrels or one of each (or, if you absolutely must, sub a chicken)
2 tbls butter
1 lg onion, chopped
1/2 lb country ham, diced
1 tsp salt
1 tsp pepper
2 quarts water
1 boquet garni of 1 bay leaf, 1 sprig parsley, 1 celery top and 1 hot pepper all together in a cheesecloth bag
1 cup sweet corn
1 cup lima beans
1 cup sliced okra
4 ripe tomatoes, quartered
4 medium potatoes, peeled and diced in 1/2 inch cubes
2 tsp Worchester sauce
1 tsp soy sauce
Dash or two of hot sauce

Wash rabbits or squirrels, cut into serving pieces, and dry on paper toweling.

In a large Dutch oven, melt the butter and cook the onions until soft. Add the rabbits or squirrels and fry them about 3 mintues per side, until browned. Add the diced ham and stir everything together. Add the salt, pepper, water, and bouquet garni. Cover the pot and simmer, sitting occasionally, for about 45 minutes to an hour, until the meat is tender.

Add the remaining ingredients. Assuming fresh veggies, add the corn, lima beans, and potatoes, in that order. Wait 20 minutes before adding the okra, tomatoes, Worchestershire, soy and hot sauces. Stir and continue cooking another 15 minutes or until the potatoes are tender. Remove the bouquet garni and serve over rice.

Glenda_al,
The use of rice with your stew depended on what part of the South you lived in. Coastal or lowland or Upcountry.
I have never heard of putting potatoes in BS and no Lowland Southerner would do so as they could not grow taters due to the high water table. Rice was always the side dish with my family.

If I can find that recipe I will post and I promise you that you have tasted no other like it.
She had a secret ingrediant that she used in hers and it made it special

Thanks to all that have posted, but I am still waiting for one I will recognize as the real thing.

Garden Lad you are from Virginia are you not?

1eyedJack and the Dawg

My recipe doesn't have any squirrel, rabbit, or roadkill in it and my area of the Piedmont region of North Carolina always put potatoes in not rice. The seasonings, including the bottle of catsup, are what make this taste so good, but you have the option of putting lots of seasoning in or just a little. You can change up the meats used if you want.

Old South Brunswick Stew

1 (4-5 lb.) hen
2 lbs. boneless beef stew meat
1 lb. onions
3 lbs. potatoes, peeled
2 (16oz.) cans tomatoes
2 (16oz.) cans cream style corn
1 (16oz.) can green peas or same amount of frozen peas
1 (16oz.) can lima beans or same amount of frozen limas
(I prefer the small butter beans)
1/2 to 1 14oz. bottle catsup
1/3 to 1/2 small bottle Worcestershire sauce
1/3 to 1/2 cup cider vinegar
1/3 to 1/2 cup fresh squeezed lemon juice
2 to 4 t. Tobasco sauce
2 t. salt
black pepper

Cook hen and beef in large pot with water to cover. Cook until well done and meat leaves the bone easily. Grind meat and set aside or pick meat from bones and flake into small thin bits, both the beef and the chicken. (This step can be done the day before, refrigerate broth and remove fat when it has hardened on the surface.)

Put onions and peeled potatoes through a food grinder or dice small, but not fine. Add all vegetables, meat,and seasonings to the broth and cook over low heat, stirring occasionally for 2 to 3 hours. Smash up the potato cubes as you stir. (If stew is not thick enough at the end of the cooking time, you can add some instant potato flakes to thicken it.) Serve hot with crackers or cool, pour into containers and freeze. Yields 5 to 6 quarts.

Teresa