Southern Living magazine's Brunswick Stew Recipe - Allrecipes.com
Southern Living magazine's Brunswick Stew Recipe

Southern Living magazine's Brunswick Stew

Recipe by  

"This stick-to-your ribs recipe promises plenty of satisfying flavor sure to tickle your taste buds. No need to worry about the ample quantity; keep extra portions under wraps in the freezer."

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Original recipe makes 4 quarts Change Servings
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Directions

  1. COOK chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.
  2. REMOVE chicken from broth, reserving broth for another use. Cool chicken. Skin, bone, and chop chicken.
  3. SAUTE onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato, and next 4 ingredients.
  4. COMBINE flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.
  5. COVER and cook over medium heat, stirring occasionally, 20 to 30 minutes. Add corn and lima beans, and cook 10 minutes.
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Footnotes

  • Reprinted with permission of Southern Living® magazine. All rights reserved.
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Reviews More Reviews

Most Helpful Positive Review
Oct 09, 2007

This is a lot like Brunswick stew I get in Georgia at BBQ restaurants. The only thing missing is pulled pork. I added about 1/4 cup of rib sauce, and a couple of tablespoons of "liquid smoke" to give it that just out of the pit taste. Fabulous!

 
Most Helpful Critical Review
Oct 12, 2003

This came out horrible it was way too sweet and theres way to much tomato sauce also the chicken shredded to pieces, it looked like a mess when I added it to the stew. It had a peculiar smell and taste as well. My husband did not like it, he could not finish it. I will never make this again!

 

42 Ratings

Feb 11, 2004

Really tasty stew. I substituted a can of great northern beans for the "baked beans," and used the chicken broth instead of water (per another reviewer's suggestion) but otherwise followed the recipe to a T. Next time I'll add a little less sugar - I'll be making this one again!

 
Feb 11, 2004

Another great Southern Living Keeper. Why not use that nice, rich chicken broth instead of water with the flour to thicken?

 
Feb 05, 2003

This is absolutely the best Brunswick Stew I have ever tasted! I entered this recipe in the local fair and won grand prize ... $130.00!! This is definitely one to make...yummy!

 
Jan 30, 2003

I wish I could give this one even more stars!!! What a great recipe. Made it for 25.....should have scaled it for 50 because they ate it up and I didn't have anything left to feeze. The changes I made along the way was to increase the turmeric and hot sauce (my customers like it a little spicier). As sometimes happens, I got a little busy while making the broth and cooked the chicken longer than directed....it fell off the bone and shredded nicely on it's own....a small miscalculation that turned out to advantage. Definitely worth the time to make.

 
Dec 07, 2003

Delicious recipe, even my kids love it. To simplify the recipe, I use 1/2 to 3/4 bag of frozen hash browns instead of the red potatoes. They cook faster and taste just as good. Just add bread and you have a complete meal.

 
Jan 30, 2003

I resized this to feed 240 and served it cooked in a 20 gallon cast iron cauldron at a football tailgate party. I added Tony Cachere cajun seasoning, liquid smoke, and Mrs. Dash and received the best compliments of any dish I have ever served. This is a fantastic recipe.

 

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