Name: Brunswick Stew
Yield: serves 4-6
Cuisine: United States
Ingredients: 1 tablespoon chopped parsley; 12 oz kernels cut from sweetcorn cobs (or frozen); ½ teaspoon salt; 2 lb jointed and skinned rabbit or chicken (or mixture); 6 oz frozen broad beans (or fresh when in season); ½ teaspoon freshly ground pepper; 2 onions – peeled and sliced; 1 bay leaf; sprig fresh thyme or pinch dried; 4 tablespoons cooking oil; 8 fl oz water; 2×8 oz tins crushed tomatoes (or equivalent in skinned, deseeded, finely chopped, fresh plum tomatoes)

Preparation info

serves
4-6

Difficulty
Easy

Appears in

The Independent Cook

By Jeremy Round

Published 1988

About

Jane and Michael Stern’s Real American Food is ‘American cuisine as eaten by real folks every day’, from Mary Mac’s Green Tomato Chowchow to Winnemucca Coffee.

The section on the South has a recipe for Brunswick Stew, slightly adapted below, which the Stems call ‘domesticated’ to distinguish it from the supposed original ‘slave’s make-do meal of stale bread, onions and a brace of fresh-killed squirrels’. Several Brunswicks in North Carolina and Virginia claim this, although I