Recipe by drhousespcatcher
This is not extremely hot and spicy. Cherokee cooking is not. This is classed as a Southeast Native American Recipe. From Spirits of the Harvest, North American Indian Cooking.
Top Review by Buster's friend
very close to my eastern NC granny's Brunswick Stew - add baby limas (all vegies she grew herself) & vary the meat with what was on hand - chicken, guinea, squirrel - always with a bit of country ham. Serve with crispy fried corncakes - mmmmm.
- 1 lb venison or 1 lb beef, see note
- 2 quarts water
- 2 large onions, quartered
- 2 ripe tomatoes, seeded and diced
- 1 large sweet bell pepper, seeded and diced
- 1 cup fresh okra
- 1⁄2 cup diced potato
- 1⁄2 cup diced carrot
- 1⁄2 cup fresh corn kernels
- 1⁄4 cup chopped celery
Directions See How It's Made
- Note: use short ribs or shanks.
- Put the first three ingredients in heavy soup kettle. Cover and bring to boil over high heat then reduce heat to low and simmer 3 hours.
- Remove meat, let cool and discard bones.
- Return the meat to the pot. Stir in remaining vegetables then simmer for 1 1/2 hours partially covered. Season to taste.