Brunswick stews usher in the fall

The hearty stew not only offers a delicious meal, but an opportunity for friends, family members and groups to gather for socializing and fundraising

by ANNETTE JOYCE

As the days grow shorter and the leaves begin their transformation to bright reds, oranges and yellows, those big, black stew pots making their appearance herald the arrival of one of fall’s favorite foods – Brunswick stew.

For some reason, no one seems to make this thick, robust stew in small quantities just for a family meal. Instead, it’s made outside in oversized pots, cooked over an open fi re or natural or propane gas. Family and friends are invited to drop by, and making the stew often becomes a full-fl edged day-long party, with visitors sharing in the preparation or lending a hand to keep the pot’s contents well-stirred.

Churches, civic organizations and youth groups have long held stews as fundraisers. So popular

Photo courtesy of Mark and Lisa Morphies Lisa (left) and Mark Morphies have been making stews at their farm for 25 years.

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are these stews that the quart-fi lled containers of them are often sold out days before anyone even begins gathering the ingredients.

Mark Morphies and his wife, Lisa, have been cooking Brunswick stew in a 15-gallon pot at their Stokesdale farm for 25 years – but Mark’s connection to stew goes much further back than that. He remembers as a child hanging out with his grandparents when they cooked up a stew, but said they were making those stews long before he was born.

Mark still relies on the recipe his grandpa and grandma always used, and said the recipe was so important to him that he got his grandma to write out four copies in her own handwriting so that he and Lisa and their three adult sons would have it.

“We’re a very traditional family and that meant a lot to me,” Mark said.

Speaking of recipes, those are closely guarded. The Morphies won’t be passing theirs around and neither will Brian Plaster, who’s been in charge of the stew at Bethel United Methodist Church (UMC) in Oak Ridge for about 20 years.

“There is a secret recipe, but I’m not giving it out,” the church’s stew master confi rmed. “Our Women’s Circle group came up with the recipe about 60 years ago and all the original members have since passed away. From what I gather, they just sat down and came up with it. I’ve tweaked it just a little bit over the years but it’s basically the same.”

Photo by

Annette Joyce/NWO Annette Joyce/NWO Stephen Shytle, pastor of Bethel UMC in Oak Ridge, takes his turn at stirring the pot during the church’s recent Brunswick stew sale.

Photo by Annette Joyce/NWO Most Brunswick stews sell out long before stew preparations begin.

While recipes for Brunswick stew vary greatly, it most often includes a tomato-based broth with lima beans, corn, potatoes and a variety of other vegetables. There’s also one or more types of meat, usually stewed beef and chicken.

Originally, the meat of choice was small game such as squirrel, rabbit and possum. Although few people use these “delicacies” in today’s stews, there are always the jokes about the type of meat that’s in the pot.

“During all my growing-up years, Grandpa always told us there was possum and squirrel in the stew, but he was just joking,” Mark said, adding that he carried on that tradition and told his children the same thing when they were younger.

Mark did say he has occasionally added venison when it’s been available.

Stew meats do vary a bit by state and region. For instance, in Virginia, chicken and rabbit are the choice of many stew masters. In recent years, local restaurants that serve up Brunswick stew have taken to adding Lexington-style barbecue.

Preparing for the stew takes much more time than actually cooking it in the pot. First, there’s the job of gathering all the ingredients. The Morphies purchase their continued onpage 26

Historic Oak Ridge… Beyond the Historic District

Oak Ridge’s Historic District includes over 50 historic properties…but did you know that there are at least 30 additional historic properties in other parts of our town?

Stafford Farm

Ca 1780 The Old Red Hotel served as a stagecoach stop and inn.

Morning View School

Built in 1923 Constructed as a two-classroom schoolhouse for grades 1-4 and 5-7.

The Historic Preservation Commission is working to document the history of these and many other historic properties throughout Oak Ridge.

Call Town Hall at 336.644.7009 if you have information to share!

Oak Ridge Historic Preservation Commission

Preserving the Past for the Future