Reviewed: May 4, 2012

I added a can of chicken broth, a can of tomato soup, and a can of cream corn. I also had 4 lbs of chicken to thickened it up. It tasted almost exactly like what I remember it tasting like growing up in VA.

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Reviewer:

melodyg

Reviewed: Mar. 31, 2012

This was very flavorful but I did have to add a can of tomato sauce and more seasonings. I love the mix of 2 meats. In my family recipe we only use shredded chicken.

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Reviewer:

MommySmith

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Cooking Level: Intermediate

Home Town: Huntsville, Alabama, USA

Living In: New Market, Alabama, USA

Reviewed: Mar. 9, 2012

I subbed bacon for the salt pork and used boneless, skinless chicken thighs and breast meat. While this did not taste like the Southern Brunswick Stew I'm used to, it did taste like a chicken vegetable soup. Not bad, but not something I will fix again.

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Reviewer:

Paula

Cooking Level: Expert

Home Town: Memphis, Tennessee, USA

Living In: Olive Branch, Mississippi, USA

Reviewed: Feb. 4, 2011

i left off one of the onions and added 1 and 1/2 can tomato paste to this and it was the best brunswick stew i have had in a while thanks rene for sharing

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Reviewer:

rickj52

Reviewed: Jan. 24, 2011

This is a good recipe, but the Brunswick Stew that my Virginia grandmother made was sweet. This is the same basic recipe as the one she used, but if you want it to be authentic in flavor, try adding a tablespoon or two of sugar. With buttermilk bisquits and sliced vinegar cucumbers, you will have as authentic a Virginia supper as you could ever hope for. Oh! And don't forget the sweet tea!

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Reviewer:

Deb

Reviewed: Jan. 12, 2011

Wonderful!! Tastes just like the recipe they serve in Colonial Williamsburg! Be careful though, this recipe makes a lot. Next time I'll adjust the recipe to make 8 servings for now I will freeze the leftovers. Otherwise, I used leftover roast chicken, replaced the potatoes with a cup of uncooked rice stirred in during the last 30 min of cooking and left out the lima beans (its a texture thing). All modifications were minor preferences otherwise I stayed true to the stew which was delish!! I will definitely make this again.

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Reviewer:

Munderwho

Cooking Level: Intermediate

Reviewed: Dec. 9, 2010

If you are looking for a southern style Brunswick stew, you will be highly disappointed. If you follow the receipe without doctoring, you get a stew that is the same color as chicken and rice soup and a taste that is just very plain. Doctored it up by adding pork tenderloin, BBQ sauce, Frank's Hot Sauce, tomato puree, a can of tomato soup and several other spices becasue it was very bland and just the wrong color. I would call this a northerner's interpretation of a deeply southern dish. Get a different recipe if you are looking for a Brunswick stew similar to those served in southern BBQ joints

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Reviewer:

imhungry

Reviewed: Oct. 29, 2009

Lots of room to personalize. I used crumbled chirizo instead of salt pork and added okra to the veggie mix. I used "planned over" chicken breast which I added at the last minute just to warm through. Served with hot biscuits...GREAT easy, autumn dinner.

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Reviewer:

PMerry

Cooking Level: Expert

Home Town: Dalton, Massachusetts, USA

Living In: Wall Township, New Jersey, USA

Reviewed: Dec. 8, 2008

Very good, Didn't have salt pork and it was still good. A keeper!

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Reviewer:

jen

Home Town: Pittsburgh, Pennsylvania, USA

Reviewed: Feb. 26, 2005

This stew has so much flavor. The store didn't have the salt pork, so I substituted it with several slices of bacon. I put three slices for the initial boil, then put another slice in for the last hour. Excellent

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