I have made this recipe twice now...once for just my family, the second time for a large crowd. Both times received raved reviews. Here are the changes I made: The first time for just the family I cut the recipe in half, replaced all the meats with boneless, skinless chicken breasts, did not saute the onions or celery, used one can of Rotel and one smaller can of diced tomatoes and put it all in the crock pot and cooked on low for 8 hours. About an hour before dinner I took out the chicken, shredded it, returned it to the pot and added 1 cup frozen corn, one can cream style corn and 1 cup each frozen okra slices and baby limas. My 14 year old said, "Mom, this is the best stew we've ever had!" When I made it for a large group (60 people) I tripled the recipe and replaced the meats with a pre-cooked sliced brisket that I chopped up, again used a mixture of Rotel and canned diced tomatoes and added more of the extra vegetables at the end as before. It was an all-out hit. Everyone loved the slight sweetness that the barbeque sauce gave it. (I used Kraft Hickory Smoked.) Thanks for a great recipe!

I too am in VA, where brunswick stew becomes a household staple during hunting season. Scratch the ground meats, use pulled pork, roast or steak. Add a pkg. of frozen lima beans. Also switch to niblet corn (1 can) 2 cans cream corn. A little old bay definitely helps as well. This is a lot less expensive and much better tasting than the $10 pint we get from the Ruritan Clubs. Freezes beautifully.

Compared recipes and took best of each - used crock pot, served with cornbread. Changes: 2lbs. boneless chicken thighs, 1lb. leftover pork roast, 1/2 cup diced smoked ham, plus 2 slices crumbled turkey bacon in place of all meats. Added 1/2 cup sliced okra, 2 cups lima beans, 1 clove minced garlic, 1 can chicken broth, dash of worcestershire. Replaced ketchup with tomato puree and creamed corn with 2 cups frozen. Increased BBQ sauce to 1 cup. Wonderful aroma!

Absolutely the BEST stew I've ever had! I was a little sceptical when reading the ingredients and noticed there were no potatos, but WOW! The only change I made was that I left out the chicken and added stew meat that I floured and browned before adding to the mixture. Hubby loved it too. Thanks for sharing this one!

I made this stew when having a large group over to eat outdoors. Cooked this in my cast iron dutch oven using charcole under the oven and on top of the lid. Every drop of this stew was eaten and I used a 12" oven! I did use 2 cans cream style corn and one can of whole kernel corn. So very good with cornbread!.

Aw, shucks! It didn't get me a husband! I really prefer using beef, pork and chicken cubes, rather than the ground, and shredded meat. I often adapt this to my slow cooker.

I don't know if this will get anyone a husband, but the one I have loved it. I am somewhat embarrassed to say that we had leftovers for breakfast this morning! The barbeque flavor in this stew is just right.

This was excellent. I will make it again. I only added too cans of the creamed corn, though, because I tasted it after that amount and thought it might taste a little too "canned" if I added more. I also added one package of baby lima beans.

This was great! The barbecue sauce gave it a unique flavor (at least for this northern girl). I used shredded beef and pork instead of the ground meat, and added about 1/4 cup of Jack Daniels. Delicious.

Excellent! This is definately one that I will pass along to friends and family. Instead of the meats listed, I used 2 pounds of hamburger and about 2 cups of shredded pork loin.