Brunswick Stew

Name: Brunswick Stew
Yield: Yields 8 to 10 servings
Cuisine: United States
Ingredients: 1 bay leaf; ¼ to ½ teaspoon dried red pepper flakes; 1 chicken weighing about 4 pounds (1800 g), poached; 1 rabbit weighing about 2 pounds (900 g), quartered; 1½ cups (355 ml) chopped onion; Additional vegetables in season: fresh peas, okra; All giblets: heart, gizzard, and liver from chicken and liver and kidney from rabbit; 2 cups (475 ml) double-cut corn (2 large ears); 7 cups (1650 ml) stock and all the fat from the chicken; 1¾ pounds (800 g) canned tomatoes, chopped, with juice; 2 cups (475 ml) finely sliced cabbage; 4 ounces (115 g) pork sidemeat, finely chopped; 1 cup (235 ml) chopped celery; 1 cup (235 ml) carrots, peeled, quartered, and cut into ¾ inch (2 cm) lengths; 1¼ cups (295 ml) shelled lima beans (use very small immature beans); 2 garlic cloves, chopped; ¾ teaspoon thyme; Salt and freshly ground black pepper; 2 cups (475 ml) baking potatoes, peeled and cut into ½ × ½ × ¾ inch (1 × 1 × 2 cm) pieces

Preparation info

Yields
8 to 10
servings

Difficulty
Medium

Appears in

Bill Neal's Southern Cooking

By Bill Neal

Published 1985

About

Most folks will agree that Brunswick stew took its name from Brunswick County, Virginia, but that’s about all they’ll agree on concerning this southern favorite. Despite the apocryphal tales of its invention on a certain date by a certain cook on a wilderness hunt, this stew is clearly in the tradition of the native cooking. All the oldest and most traditional sources agree that game—usually squirrel—simmered over an open fire with corn is the essence of Brunswick stew, reminiscent of vario

Ingredients

Americas
United States
Autumn

Ingredients

Method