Reviewed: Apr. 23, 2012

A Virginia staple. I absolutely love this stew. I remember having it growing up but of course back then they used whatever meat the hunted. I much prefer the chicken and beef now (I've been away from the country too long). I make this almost exactly as it is written. The only difference is I use 2 cans of cream style and 1 can of niblets. My family and friends always rave when I make this. Make sure you cook this for at least an hour. Of course the longer you let it simmer, the more flavor you'll have. I usually make it in the morning and let it simmer all day. DELICIOUS!

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Reviewer:

Momof2&2

Reviewed: Apr. 19, 2012

We used leftover smoked pork and some leftover beef brisket. My wife also accidentally added wing sauce instead of hot sauce....still delicious! We fed this to a large group and everyone LOVED it. Kids loved it too. Great for leftovers.

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Reviewer:

rgz123

Reviewed: Mar. 21, 2012

I'm giving this stew 4 stars because I made quite a lot of adjustments as previous reviewers had stated. I added 1# each of ground beef, pork sausage, and leftover grilled shredded chicken(white & dark meat). This still was a ton of meat, but not overwhelming. Also added 1/2 of a bag og frozen corn, and baby limas, 1 can of creamed corn, & left out the ketchup. It was still pretty sweet. Next time I would like to use roast instead of ground, and put in more limas. Still really tasty. My 2, 5, & 11 year olds gobbled it up!!

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Reviewer:

Sara

Cooking Level: Expert

Reviewed: Mar. 10, 2012

i have been using this as a base for my stew for a couple years now. i add a couple items like a touch of roasted red chiles and sun dried tomatoes. overall the best i have ever had. kudos to you for a great recipe.

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Reviewer:

Kris

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Cooking Level: Expert

Home Town: Spring, Texas, USA

Living In: Cypress, Texas, USA

Reviewed: Feb. 24, 2012

Made this for 30 people and it was easy and outstanding. I used all tenderloin cuts.

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Reviewer:

Bon

Reviewed: Feb. 6, 2012

This is an exceptional recipe. I grew up with Brunswick Stew my whole life and it was the center of community fundraisers and home cooked meals. I did alter a few things by adding on 2 cans of creamed corn and 2 cans of whole kernel. I also added 2 cans of crushed tomatoes and 1 can of whole vs the 3 whole tomatoes. I added a bag of the frozen lima beans and some cayenne pepper and hot sauce to taste. I didn't add the celery. I found that the hickory bbq sauce added a nice smokey flavor and was delish!!!

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Reviewer:

Mrs Morris

Reviewed: Feb. 5, 2012

already have a husband, but decided to go ahead with this recipe anyway and try to please him :) he overwhelmingly approved. my dinner plans were cancelled midway through my saturday, so i had no time to thaw out any meat. i halved this recipe and used only pork -also subbed b/s chicken for the whole chicken - and threw it all frozen into the crock pot on high. i was nervous about how that would all turn out, but about 5 hours later, it was simmering nicely and everything was cooked through. i removed the chicken and shredded it, and just used a wooden spoon to break up the ground pork. the veggies were tender even though i didn'tsaute anything first. hubby's only requests were that next time i decrease the onion and the bbq sauce - he felt they were a little overpowering. otherwise, he really enjoyed the taste of this stew. thanks!!

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Reviewer:

BECCAP

Cooking Level: Intermediate

Home Town: Warminster, Pennsylvania, USA

Living In: Pipersville, Pennsylvania, USA

Reviewed: Feb. 5, 2012

I went ahead and chopped the green pepper and put it in. I also went ahead and added the corn. That;s the way we did it growing up. Throw it all in the pot and cook it. Yummy!@

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