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American Traditional Brunswick stew

Brunswick stew

This is a traditional meat dish with purely American roots, although there are very similar dishes in Georgian cuisine.
The original recipe used game, usually squirrel, and corn, long braised over an open fire. But nowadays Brunswick stew is most often made with chicken or a combination of several meats, including rabbit, beef and pork. It often includes onions, corn and tomatoes or barbecue sauce, and many recipes use beans, peas and okra. The main prerequisite is to have a protein product, that is, chicken, rabbit, pork, beef or even lamb.

Ingredients for 6 servings

Medium onion base 2 pcs.
Large celery stalk 1 pc.
Garlic 3 cloves
Ground zira 1 tsp.
Ground chili (you can put more or less as desired) 1/4 tsp.
3 tbsp. chopped pickled Jalapeno chili peppers or 1 medium fresh hot pepper
Beef (shin or brisket, you can also get softer meat, like shoulder blade) 1 pound
Tomatoes in their own juice 800 grams
Canned beans 400 grams
Canned corn 150 grams salt,
Sugar and pepper to taste Avocado for serving


Finely chop onion, celery, garlic and pepper. Then cut the meat into small pieces.
In a saucepan over medium heat heat 2 tbsp of vegetable oil. Put onion and celery and fry stirring for 3-4 minutes.
Then add garlic, pepper and spices. Stir-fry for 1 minute more.
Place chopped meat in the sauté pan and stir-fry until all the pieces lose their pink color.
Season with salt, sugar and black pepper. Stir it, bring to the boil and stew on low heat until the meat is soft.

At the end, 15 minutes before it is ready, add diced bell peppers. Then 5 minutes before it is ready add corn and washed beans.
Then heat through and turn off. Optionally add chopped coriander greens. Serve with diced avocado.

Dish is ready. Bon appetit!

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