Reviewed: Feb. 1, 2007

Outstanding flavor. I used shredded meats instead of ground and this is my new recipe. Husband and his friends raved about it.

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Kim Riggi

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Reviewed: Jan. 30, 2007

I love Brunswick Stew when it is made right. I have never made it though, until I tried this last week. It make a large amount for my family of 4 so I thought I would be able to freeze some. This stew received rave reviews and was gone the next day. Now my husband is begging me to make more this week. Thanks for an awesome recipe.

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C Wimberly

Cooking Level: Expert

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Reviewed: Jan. 11, 2007

Absolutely amazing! What a wonderful stew. I made this for a redskins tailgate party and everyone raved about AND we WON that day. 5 stars!!

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Ms. Mindy

Cooking Level: Intermediate

Living In: Spotsylvania, Virginia, USA

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Reviewed: Jan. 10, 2007

I made this for my boyfriend who is a truck driver to take with him on the road. He absolutely loved this and asked if there was enough for him to eat it all week. I made the following changes or additions based on others' reviews, since I tend to tweak every recipe to put my own spin on it. I used two tubs of bbq pulled pork instead of ground pork - the consistency was perfect and I did not need to add additional bbq sauce. I used stew meat instead of grnd beef and it gave the stew some chunkiness, whic was perfect. I used 2 cans of cream style corn and one can of whole kernel corn. I added 6 boiled new potatoes, cut into bite-sized cubes, and 1 can of black beans - drained. It made enough to last us two weeks and we were able to freeze some, too. This is definitely a keeper.

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ITSJUSTLISA

Cooking Level: Intermediate

Home Town: West Palm Beach, Florida, USA

Living In: Granby, Massachusetts, USA

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Reviewed: Dec. 14, 2006

Pretty good. My daughter and husband thought it was wonderful, my son said it was okay (but he is a very picky eater). I thought it tasted like bbq pork or something. I had some ground lamb so I added that as well. I may make this again, but it is not a MUST do again.

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KUUIPOCLOUD

Cooking Level: Expert

Home Town: Tempe, Arizona, USA

Living In: Napoli, Campania, Italy

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Reviewed: Nov. 20, 2006

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!.

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Deborah T

Cooking Level: Expert

Home Town: Fall River, Massachusetts, USA

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Reviewed: Nov. 12, 2006

I was surprised at how good this is! I made the recipe exactly as printed except I bought some pulled pork from a local BBQ guy and used that instead of ground. I also used a broiled chicken from the grocery store to speed prep. Since some of the reviews said it was dry, I covered the pot for most of the cooking time and it wasn't dry at all. I also think using a BBQ sauce that isn't too sweet helps a lot.

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Sushiqueen

Cooking Level: Intermediate

Living In: Mcminnville, Oregon, USA

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Reviewed: Nov. 12, 2006

I had never made Brunswick Stew, as we're from the North, but my husband goes to a local BBQ shacks and raves about theirs. This recipe was great! I modified it to our tasts by not adding as much creamed corn, used one can of regular, and added more green pepper and onion. I used left over pork ribs and chicken drummies and I let them cook, then fished the bones out of the stew. Also threw in left over chicken breast and italian sausage.

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ERINRYA

Cooking Level: Intermediate

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 6, 2006

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.

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firegirl

Cooking Level: Expert

Home Town: Erie, Pennsylvania, USA

Living In: Smithfield, Virginia, USA

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Reviewed: Nov. 6, 2006

Since I already got a husband, I have renamed this Keep your hubby fat and happy stew! Very filling! The whole family loved it!

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docswife

Cooking Level: Expert

Living In: Morganfield, Kentucky, USA

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Reviewed: Oct. 30, 2006

Awesome! I omitted the ground beef and pork, and just used chicken and cooked pork chops. Added in potatoes and regular frozen corn instead of cream style. Turned out great!

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my3sons

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Reviewed: Oct. 30, 2006

Awesome, Awesome, Awesome! I did add a little more bbq sauce. Other than that, this one is perfect and I wouldn't change a thing!

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Missy

Cooking Level: Beginning

Living In: Anderson, Indiana, USA

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Reviewed: Sep. 10, 2006

This was great. I will definitely make this again. I did not remove the green pepper, I diced it and left it in. Everything else made it a memory recipe to make over and over. Thanks

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JumperCable

Cooking Level: Expert

Home Town: Ipswich, Suffolk, England, U.K.

Living In: Alpharetta, Georgia, USA

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Reviewed: Aug. 21, 2006

Loved it! Used leftover pork loin from the crock pot, stew beef instead of ground, and cubed boneless chicken breast. Added some Rotel tomatoes (instead of hot sauce) and used frozen corn and baby lima beans. WONDERFUL STEW!

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RainasMom

Cooking Level: Beginning

Home Town: Hampton, Virginia, USA

Living In: Gloucester Point, Virginia, USA

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Reviewed: Jul. 27, 2006

This is OUTSTANDING! Very much like the Brunswick Stew served at Smokey Bones. I did use the prepared pulled pork in BBQ sauce, and it was even better. I also reduced the corn to one can of creamed, and it was just right for us.

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KWEEKS

Cooking Level: Expert

Home Town: Palmetto, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Jul. 20, 2006

already have a husband...like other reviews...should be keep a husband brunswick stew...family just loves it...thanks

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Rain

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Reviewed: Jun. 5, 2006

Absolutely the best Brunswick I've ever had! I made it a second time and used carolina bbq pork instead of just shredded pork to add some kick... but a little franks red hot will do the same. I cut the recipe in half both times and still fed 8 people with two servings, no one could believe how filling it was. All you need is cornbread for a side.

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matthews3017

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Reviewed: Apr. 19, 2006

This is a good recipe, but it needed potatoes in it(which i added) and a little bit more flavor. I added more corn, a can of crushed tomatoes, and 1.5 c bbq sauce, and also Old Bay seasoning. that gave it a great taste. But this is a great recipe. I just am so used to MY old family recipe. Todd(my hubby) ate two big bowls and my 3yr old enjoyed it. Great time in St. Thomas!!! Had fun! ANYONE WHO MAKES THIS RECIPE NEEDS A PAMPERED CHEF FOOD CHOPPER! BIG TIME SAVER!!!!!

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JZPHSMOM

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Reviewed: Apr. 11, 2006

Hubby and I try Brunswick stew whenever we see it in a restaurant. This is the first time making it. The flavor is AWESOME!!!!! I changed the recipe a tad, I used pulled pork in BBQ instead of ground pork and two can of whole kernel corn and 1 of creamed. Next time I will do 2 creamed and 1 whole. Plus I added a cup of water to thin it out a bit. Will make many more times.

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