Reviewed: Sep. 27, 2011

I made the recipe according the directions. I only gave it 3 stars because I felt it was just okay. There are other Brunswick stew recipes that are much better.

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Reviewer:

amoore

Reviewed: Feb. 8, 2011

Great starter brunswick stew! I grew up on this stew in Virginia, but this was my first time making it and I was a little nervous :-) I added carrots and mashed the potatoes as the others had suggested to thicken the broth a bit. Also, I would add a little sugar to make it authentic. Definitely make this!

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Reviewer:

Ahna Biddle

Reviewed: Jan. 5, 2011

I make this for my family, and I have cooked a BIG batch (six times the recipe) for the emergency shelter in winter! Great to have all of the healthy veggies with the chicken. I leave out the breadcrumbs, add some hot sauce, and serve with cornbread and salad for a tasty meal. I prefer frozen corn and limas rather than the cans. Sometimes offer grated cheddar cheese to sprinkle over the top, rice on the side (for those who are extra hungry). Making another big batch on January 7 to serve 40 on a cold night.

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Reviewer:

LaurieVA

Reviewed: Dec. 20, 2010

I loved this recipe but I did make a few changes to make it more of a quick meal, I used canned beans, tomatoes and carrots, and I used rotisserie chicken meat, but since I did not cook the chicken down and have a broth we added a half of cup of cream of chicken and this was AMAZING! and it took 10 mintues top to cook. basically just waited for potatoes and onions to cook down since we used fresh ones not canned. AWESOME quick version!

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Reviewer:

thegreengirls

Cooking Level: Expert

Living In: Denver, Colorado, USA

Reviewed: Nov. 19, 2010

Good starter recipe. I followed it pretty exactly except I omitted the breadcrumbs. I will definitely be adding a bit more fun next time I make it, but it was still very tasty hence the 4 stars. Well done.

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Reviewer:

Meandering Fox

Cooking Level: Intermediate

Home Town: San Antonio, Texas, USA

Living In: Jacksonville, Florida, USA

Reviewed: Mar. 2, 2010

This was pretty good, but I was a bit put off by the consistency from the bread crumbs. We'll have it again, but I think we'll try removing and smashing some potatoes for the thickening as suggested by another reviewer. We used mild Ro-Tel tomatoes instead of plain for a little kick.

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Reviewer:

Cindy

Home Town: Hebron, Ohio, USA

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

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

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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40 users found this review helpful