I grew up in Mechanicsville, VA, where Brunswick stew was a staple meal, especially in fall and winter. This is a fantastic recipe, and very customize-able, as you can add and substitute different meats, spices, herbs, and vegetables, and still come out with an amazing result. I used venison meat instead of beef, and hickory-smoked pulled pork. I added several vegetables, like carrots, green beans, and potatoes, and I never make anything in my kitchen without an array of spices in it. I added rosemary, bay leaves, onion and garlic powder, celery seed, red pepper, and paprika. I served it to my husband with Ritz crackers and finely-shredded cheeses (but ate mine plain, with a little hot sauce). It turned out fantastic! Easy to make and impossible not to love-- you should definitely add this one to the recipe box.
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I grew up in Mechanicsville, VA, where Brunswick stew was a staple meal, especially in fall...