Reviewed: Jan. 18, 2009

This is almost identical to a recipe I've been making for 25 years. the only thing I do differently is add a few teaspoons of sugar and when the potatoes are cooked, I remove a few, mash them and return to the stew to thicken. The flavors in this are outstanding.

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Reviewer:

BDEGER

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Reviewed: Jan. 9, 2009

I made a few small changes. I used 2 1/2 chicken breast that I shredded after cooking in 2 cups water with 2 chicken bouillon cubes. I added more salt, pepper and used 2 shakes cayenne pepper. I haven't eaten Brunswick Stew before, so I have nothing to compare it to. The flavor is great, but I think I will try omitting the breadcrumbs next time. It is very thick and the texture is a bit strange to me. Also, I didn't need to cook the potatoes as long as the recipe called for.

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Reviewer:

mbaudean

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Reviewed: Aug. 16, 2008

As written this recipe will produce a colorful lump of stew, stuck in a solid glob to the bottom of your pot. To avoid this, double the water, add a quarter bottle of white wine at some point and a cup of chicken boullion, at least. In the end, you'll get a delightfully tasty (and very thick) Brunswick Stew.

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Reviewer:

Raedwulf

Cooking Level: Expert

Living In: Okanagan, British Columbia, Canada

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Reviewed: Aug. 5, 2008

In the south we love a bbq flavor to this recipe, so I added small amt. of liquid smoke, and some left over pork roast. Reminded me of my childhood.

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Reviewer:

Sheilamarie

Cooking Level: Intermediate

Home Town: Marietta, Georgia, USA

Living In: Palm Beach Gardens, Florida, USA

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Reviewed: Feb. 19, 2008

Excellent! Instead of a whole chicken I used a bag of boneless skinless chicken thighs. We added a can of creamed corn in addition to regular, used a can of diced tomatoes with basil and garlic, and used italian bread crumbs. Yum!

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