This is an amalgam of many recipes for Brunswick stew dating back to the 1870s. Generally speaking this is a Virginia version, not a Georgia version. My recipe is "deluxe" in that it has all the optional ingredients, but you can use whatever you have on hand, skipping what you don't. Meats are variable, too.
3poundssquirrel meat, cut into serving pieces(see below for options)
1large onion,chopped
2quartschicken broth
1 28-ouncecan of crushed tomatoes
Salt
2cupsdiced tomato(optional)
1poundpotatoes,cut into chunks
1poundfrozen baby lima beans(or fresh)
1poundcorn kernels,fresh or frozen
½poundokra,sliced (optional)
1/3cupminced fresh parsley
1/4cupbutter
¼cupWorcestershire sauce,or to taste
Tabasco or other hot sauce,to taste
Black pepper to taste
Instructions
Pour the broth along with another quart of water into a large, lidded pot such as a Dutch oven. Bring this to a boil, and add the onion and salt to taste. Add the squirrel or other meat and skim any foam that forms. Simmer gently until the meat is falling off the bone, anywhere from 1 to 3 hours.
Fish out all the meats and remove the meat from the bones; this makes the stew a lot easier to eat. Discard the bones.
Add all the tomatoes and the potatoes and simmer 30 minutes.
Add the beans, corn and okra and simmer another 30 minutes.
Stir in the remaining ingredients until well combined. Tinker with seasonings and serve. Cornbread is a nice accompaniment.
Notes
Keep in mind that when using wild game, simmer times can vary a lot. Chicken should only require maybe 90 minutes to fall off the bone.
Keys to Success
Obviously most people won't have access to squirrel. Use chicken or rabbit instead. Other options are leftover pork barbecue, country ribs, pork shoulder or a beef or venison shank. Duck or goose legs or turkey legs are other good choices.
Feel free to play with your own version of the stew, using the guidelines in the article above.
I personally like this stew a little spicy, so I add either cayenne powder or fresh hot chiles to the mix. There is historical precedent for this, if it makes you feel better.
When in doubt, cook it longer. Brunswick stew should be thick.