Reviewed: Jan. 8, 2009

I've been preparing this recipe for several years now and It's one of our wintertime favorites. I have made a few alterations: -I swap the format of the chicken and pork, so: I use shredded pork instead of ground pork, and ground chicken instead of shredded chicken. -I use something like Lloyds shredded pork already in BBQ sauce and omit the BBQ sauce called for in the recipe. -I find 3 cans of creamed corn overwhelms both texture and flavor, so I use only 1 can creamed corn and 1 or 2 cans of whole kernel corn. Enjoy

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Heather

Cooking Level: Expert

Home Town: Newark, Delaware, USA

Living In: Charlottesville, Virginia, USA

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Reviewed: Dec. 29, 2008

Hey Now. Went to Harolds in ATL king of bbq. Of course there is nothing similar, but this is pretty close. Looking forward to having it during the Falcons playoff game. We also only used 2 cans of creamed corn.

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tmattpollock

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Reviewed: Dec. 28, 2008

They say 5 stars means "the best" and this IS the best Brunswick stew I've eaten or made. The different meats give it a really good flavor so definitely use the ground pork if you can. I used leftover turkey rather than chicken (can't wait to use leftover smoked turkey). You don't have to shred it as it shreds while it cooks. I only used half a pound of each ground meat as prior reviews said it was too meaty. I used diced tomatoes so I wouldn't have to chop the whole tomatoes. I added some liquid smoke because most Brunswick stews used smoked meats. I used only 2 cans of creamed corn. I added half a bag of frozen lima beans. Do not overdo the bbq sauce, use just the 1/2 cup stated. I did the green pepper as stated but I wonder why you can't just chop it and sautee with the onion & celery?? I think small cubes of potato would be good in this but wanted to try it without first. We ate this with cornbread and it was a great meal!

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IHAVE2BOYS

Cooking Level: Intermediate

Living In: Atlanta, Georgia, USA

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Reviewed: Dec. 21, 2008

Not looking for a husband (I am one...lol). I figured if this is what the ladies are cooking I should try it. Awesome! Made it the second time today. I also substitute rotel for the skinless tomatoes for more spice. A keeper for sure. Scott

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Scott

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Dec. 17, 2008

I make this several times a year, it takes a while to cook but is well worth the time. I grill a small pork roast rather than using ground pork- the crispy bits in the stew make all the difference & I love the sweetness the bbq sauce gives the stew. Yum, yum, YUM!! Wonderful recipe.

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lisaannward

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Reviewed: Dec. 9, 2008

Always get a great response when I make "Get a Husband Stew". People are now starting to ask for it by name!

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Camille

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Reviewed: Dec. 7, 2008

I've made this recipe three times already. It is so hearty and delicious. I only use chicken breast in my recipe though. I also add diced tomatoes, simply because I love tomatoes.

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angeldazed

Cooking Level: Beginning

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Reviewed: Dec. 7, 2008

The yield was way off and in the end it just tasted like BBQ sauce. I will not be making this again.

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sarah

Cooking Level: Intermediate

Living In: Bonn, Nordrhein-Westfalen, Germany

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Reviewed: Dec. 3, 2008

If you've never had Brunswick Stew, this is a good stew, but not as good as the Brunswick stew I grew up with in the south. I only used 2 cans of creamed corn and still found it be way too sweet. If I make this again I'll use a spicy BBQ sauce vs. a sweet hickory smoked. Update: Froze the leftovers and nobody touched them for months; had to throw it all out. What a waste.

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Tracy

Cooking Level: Expert

Living In: Eureka, Illinois, USA

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Reviewed: Nov. 24, 2008

This was AMAZING! I added canned pineapple and it just enhanced the flavor! GREAT GREAT GREAT!

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Nicole

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Reviewed: Nov. 20, 2008

Being a "yankee" living in the south, people were skeptical when I told them I was going to make Brunswick Stew. After hearing an hour long lecture on how to do it, I ignored them and printed this recipe. I made a big batch and brought it into work. They ate it right up! I skipped the ground beef and pork and just used shredded chicken and shredded beef (beef cubes, cooked then shredded). I skipped the hot sauce and added some extra corn. I was told it tasted good, like brunswick stew, so I am taking that as a compliment.

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Mrs. Sewell

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Flowery Branch, Georgia, USA

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Reviewed: Nov. 14, 2008

This was awesome! I already have a husband, and if i continue to cook like this, I will definetly keep him! :) This was a great recipe. I made it pretty much as the recipe stated, I just didn't have a green pepper. Next time I will try it with the green pepper. This was delicious!

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luv2cook4myfamily

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Reviewed: Nov. 14, 2008

This recipe was EXCELLENT and although I'm already married - he will definitely stay forever! My husband could not stop raving over this stew. It was thick n hearty, great tasting - just plain good. I made a few modifications - I didn't use the pork, I used same type of beef you would use in beef stew (which I shredded after it was done) and whole kernel corn instead of creamed style corn. What a hit - this recipe is definitely a keeper!

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Cass

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Reviewed: Nov. 12, 2008

I've made this 3-4 times now and have come up with....add large cubed potatoes, use frozen chicken breast that is cut up into bite size pieces, can also use meatballs!, use any veggies you want. Just keep the sauce the same. It's the sauce that makes this stew so yummy. Love it.

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FRICIA

Cooking Level: Intermediate

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Reviewed: Nov. 11, 2008

This was so delicious! I added lima beans but otherwise made the recipe as directed. My husband and I loved it! So hearty and full of flavor. I would definitely make this again!

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Ali Shinnick

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Reviewed: Nov. 4, 2008

I have made this recipe each fall for the past 2 years. Hubbie and daughter devour it and look forward to it every season. Only changes made are using reduced sugar ketchup and sugarfree BBQ sauce. It's beyond delicious!

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PITA231

Cooking Level: Intermediate

Home Town: Floyd, Virginia, USA

Living In: Salem, Virginia, USA

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Reviewed: Oct. 28, 2008

This is more of a question than anything. I love this recipe and I was wondering if anyone has tried adding diced fresh potatoes(not canned), to the recipe and if so how it came out, and whether or not it changed the cook time? I think it would be a great addition to this stew. Please let me know :).

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~Rose~

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Reviewed: Oct. 27, 2008

Ok, now this is awesome! I had this 3 meals a day until it was gone and it was gone all too quickly! I am going to get another batch going right now. My husband and I both loved this! The changes I made were minimal. The pork, I used pulled pork (already BBQ'd left over from a party) and I used whole kernal corn, as that is what I had on hand. Very tasty! I can't wait to dive into the next batch! I made some frying pan cornbread to go with this. Sensational! Highly recommend to all!!

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Joni

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Reviewed: Oct. 21, 2008

Awesome recipe! When I looked at the ingredients I thought...I'm not sure about this, but something made me try it. I made it for a group and it was devoured in no time! Everyone is asking for the recipe. I did add two things at the end: 1/4 tsp of garlic powder (next time I will add to the onions and celery) and a few dashes of liquid smoke. Deee--lish!

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Laura M

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Reviewed: Oct. 11, 2008

This is a really good Brunswick Stew. I substituted a shredded pork tenderloin (I cooked it in the crockpot with liquid smoke, worstershire sauce and garlic cloves for about 5 hours on high) because there wasn't any ground pork available at the grocery store. Other than that I stuck to the recipe and it turned out fantastic. Will definately make this again. Bonus: It freezes wonderfully for those quick lunches or dinners!

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