Reviewed: Nov. 9, 2009

I made a triple recipe pot of this stew for a dinner that I hosted. It was a big hit!!

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Bill M.

Cooking Level: Intermediate

Home Town: High Point, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Nov. 18, 2008

This is a family favorite. I've been making this for a couple of years, and it always gets eaten. I use frozen limas and corn, and I add a bag of sliced up okra. Otherwise, it's perfection.

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AMCASTAT

Cooking Level: Expert

Home Town: Raleigh, North Carolina, USA

Living In: Hillside, New Jersey, USA

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Reviewed: Oct. 9, 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!

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BINX101

Cooking Level: Intermediate

Home Town: Columbus, Georgia, USA

Living In: Whitby, Ontario, Canada

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Reviewed: Sep. 5, 2006

This is sooo good! It makes a lot even if you cut it in half but is a must try!

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leogrl

Cooking Level: Expert

Living In: Taunton, Massachusetts, USA

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Reviewed: Jul. 9, 2006

Others consider me a gourmet cook, with 20 plus years experience, using various methods of cooking. I have never had Brunswick Stew before, but thought I would try this. Although I have no measurement to measure this against other Brunswick Stew recipes, I found this particular recipe was not impressive. My family let it sit in the refrigerator. I will not make this again.

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vljanski

Cooking Level: Expert

Home Town: Ypsilanti, Michigan, USA

Living In: Chesapeake, Virginia, USA

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Reviewed: Jan. 24, 2006

I lost my Grandmothers recipes for this and THIS is the closest I have found to hers. It is EXCELLENT!!!!!

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TriNity

Cooking Level: Expert

Home Town: Big Island, Virginia, USA

Living In: Timberlake, Virginia, USA

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Reviewed: Dec. 25, 2005

nice recipe.i added extra veggies and 2 kinds of meat.

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SUSHMONGER

Cooking Level: Professional

Living In: Titusville, Florida, USA

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Reviewed: Dec. 6, 2005

This recipe is the best!!! My husband could not stop eating it. It was so rich and flavorful. I added a little bit more hot sauce to mine which made it a little bit more spicy. Other than that I would not change a thing. I'll be making this agian real soon.

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Alisha

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Reviewed: Nov. 6, 2005

Great!

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dawng

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Reviewed: Oct. 28, 2005

What a disappointment! The worst Brunswick Stew I've ever had. I believe that the can of baked beans is what ultimately ruined this recipe, although the stew itself had an offensive odor! Would not make again.

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Renee J.

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Reviewed: Oct. 18, 2005

I love Brunswick Stew and this is the first time I made it myself. I will be making this again but will cut back on the sugar a bit next time.

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Laurie

Cooking Level: Intermediate

Home Town: Center Moriches, New York, USA

Living In: Black Mountain, North Carolina, USA

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Reviewed: Jul. 1, 2005

This stew is excellent! The only change I made is a added about 3/4 cup bbq sauce towards the end of cooking just because I love the flavor bbq sauce gives to brunswick stew. Awesome recipe, the whole family loved it..even the 4 and 5 year olds!

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REDNECKWOMAN

Cooking Level: Expert

Home Town: Staley, North Carolina, USA

Living In: Asheboro, North Carolina, USA

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Reviewed: Jun. 22, 2005

Awesome!! My hubby loves this, it is truly a favorite in my home. I find it quite comical when people come here and say that they loved this soup, but they completely changed the ingredients leaving important ingredients out!! LOL, I get a kick out of that, cause if you do that then it isn't Brunswick Stew!!!!

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ChefAndy

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Reviewed: Mar. 16, 2005

This brunswick stew tasted just like the stuff you get a BBQ joints here in NC. The only things I changed were: I've always had brunswick stew with chicken and pork. . . so I got some country style pork ribs and boiled them for 30 minutes and baked them for 1 hours. The meat just fell off the bone. I left out the bell peppers and the onion. I cooked it in a slow cooker for 2 hours and didn't add the potatoes, lima beans and corn until the last 30 minutes. It was delicious.

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SNFRAZIER

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Reviewed: Mar. 27, 2004

I always get compliments on this one. It is supposed to be thick--it is a STEW, not a soup. To save time, i use already deboned and skinned chicken breasts and thighs and canned potatotes too if i am really short on time. freezes very well.

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MACHDOCS

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Reviewed: Mar. 18, 2004

Good version of Brunswick Stew.

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GINAH1

Cooking Level: Expert

Living In: Chicago, Illinois, USA

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Reviewed: Dec. 18, 2003

The consistency of the soup is a bit thick for me. I added an extra 3 cups of water. Otherwise, this gets two thumbs up from me!

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AMAL

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Reviewed: Nov. 18, 2003

I love this stew! It's wonderful on a cold day!

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10S4TM

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Reviewed: Oct. 12, 2003

The best Brunswick Stew recipe ever! Nothing like the frozen kind you buy in fund raisers. It is extremely flavorful and tangy~! Would not change a thing and have about three frozen containers for later!!! Will make again in the winter. Thanks!

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LAWGODESSS

Cooking Level: Expert

Home Town: Colonial Heights, Virginia, USA

Living In: Prince George, Virginia, USA

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Reviewed: Mar. 24, 2003

You don't need to change a thing. Although I used frozen hash brown potatoes for ease. I also used frozen limas and corn because that is what I buy and 3-3 oz boneless skinless chicken breasts for a lower fat alternative. Great to portion up in tupperware for easy meals.

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JFREE44

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Southern Living magazine's Brunswick Stew

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