Brunswick Stew
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This classic Brunswick stew is a hearty, high-protein dish that delivers deep, slow-cooked flavours with minimal fuss. Traditionally made with rabbit or chicken, the meat is dredged in spiced flour and browned to create a rich, savoury base. Combining tinned tomatoes, sweetcorn, and lima beans, it offers a wonderful balance of textures that makes it a satisfying choice for a family dinner. The addition of cayenne provides a gentle, warming heat without overpowering the delicate sweetness of the vegetables.
Ideal for those seeking a nutritious and filling meal, this homemade stew is packed with lean protein and fibre. While it simmers away on the hob, the flavours develop into a thick, comforting consistency that pairs perfectly with crusty bread or a side of greens. It is a fantastic option for batch cooking, as the taste often improves the following day, making it a reliable staple for a healthy midweek menu.
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Ingredients for Brunswick Stew
1 (3-pound) rabbit or chicken, cut with a cleaver through bones into 2-inch pieces
130g plain flour
1 teaspoon cayenne
60ml vegetable oil, divided
1 medium onion, chopped
1 medium green pepper, chopped
2 garlic cloves, finely chopped
1 Turkish or 1/2 California bay leaf
425ml reduced-sodium chicken broth
1 (800g) can whole tomatoes in juice, drained, reserving juice, and chopped
1 (275g) package frozen corn
1 (275g) package frozen lima beans
How to make Brunswick Stew
Pat rabbit dry and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoons black pepper.
Whisk together flour and cayenne in a shallow bowl, then dredge rabbit in flour, shaking off excess.
Heat 2 tablespoons oil in a wide 6- to 7-quart heavy pot over medium heat until it shimmers. Brown half of rabbit, turning once, about 10 minutes total. Transfer to a plate. Add 1 tablespoon oil to pot and brown remaining rabbit; transfer to plate.
Add remaining tablespoon oil to pot along with onion, pepper, garlic, 3/4 teaspoons salt, and 1/2 teaspoons pepper and cook, stirring and scraping up brown bits, until vegetables are softened, about 8 minutes.
Add bay leaf, broth, tomatoes with juice, and rabbit with any meat juices from plate and bring to a simmer. Simmer, covered, 50 minutes.
Stir in corn and lima beans, then simmer, uncovered, until stew is slightly thickened and vegetables are tender, 15 to 20 minutes. Season with salt and pepper. Discard bay leaf.
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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Historique de l'article
Les informations contenues dans cette page ont été évaluées par des cliniciens qualifiés.
17 janvier 2026 | Publié à l'origine
Auteur: :
UK recipe editors
Examiné par des pairs
UK recipe editors

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