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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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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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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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KANANICOOKS

	Cooking Level: Intermediate Living In: El Paso, Texas, USA
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Reviewed: Jan. 1, 2008

Omitted the bread crumbs and added cornbread instead. Very good!

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Reviewer:

angiebk


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Reviewed: Sep. 26, 2007

Nice change from beef stew. Good flavor and it really did thicken up. would be great on a cool day.

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SHANNYN79

	Cooking Level: Intermediate Living In: Altoona, Pennsylvania, USA
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Reviewed: Sep. 8, 2007

Easy and quick

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Stephanie C

	Home Town: Greenville, North Carolina, USA
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Reviewed: Mar. 9, 2007

Crazy good!

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VeggieMama


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Reviewed: Dec. 30, 2006

Thanks so much for sharing this great recipe! Very hearty and warming for a chilly winter's day.

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ilovebert


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