Brunswick Stew Recipe

I have made this recipe twice now...once for just my family, the second time for a large crowd. Both times received raved reviews. The first time for just the family I cut the recipe in half and just used boneless, skinless chicken breasts since I didn't have the other meats. I did not saute the onions or celery and used one can of Rotel and one smaller can of diced tomatoes. I put it all in the crock pot and cooked on low for 8 hours. About an hour before dinner I took out the chicken, shredded it, returned it to the pot and added 1 cup frozen corn, one can cream style corn and 1 cup each frozen okra slices and baby limas. My 14 year old said, "Mom, this is the best stew we've ever had!" When I made it for a large group (60 people) I tripled the recipe and used a pre-cooked sliced brisket that I chopped up, again used a mixture of Rotel and canned diced tomatoes and added more of the extra vegetables at the end as before. It was an all-out hit. Everyone loved the slight sweetness that the barbeque sauce gave it. (I used Kraft Hickory Smoked.) Thanks for a great recipe!

I have made this about 30 times now. Exactly from the recipe and with some tweaks. Every time it turns out AMAZING! I am continually asked by friends and relatives to make multiple batches in the fall and winter. Everyone asks for the recipe. The hickory BBQ sauce just nails it! I also use Jalepeno Heinz ketchup most of the time for a little more spice. I also found cooking it in a slow cooker with about 2 - 2 1/2 pounds of chicken breasts for about 6 hours on low, taking out the chicken and shredding it, adding the shredded chicken back to the slow cooker turns out the best! add the full green pepper right then and cook for 1 to 2 more hours on low. Thanks for the killer recipe!

I started using this recipe about 12 years ago when I first saw it on line. I’ve lived in Georgia most of my 70 years and have eaten very good Brunswick stew in every BB Q restaurant I have been in. This stew is as good or better than any I have had. By using ground meat I am able to save a great deal of cost and time. Yet, because the chicken is shredded, the texture of the combination does not miss the pulled or shredded pork. I recently made a pot to go along with some ribs I was adding to a crawfish boil in Louisiana. None of the 70 or so folks had ever heard of Brunswick stew and they thought it was awesome. And those Cajuns know a thing or two about good tasting food in a pot. I do substitute one can of whole corn for one can of creamed corn, and I use ground venison instead of ground beef. But everything else is the same and so much easier than the traditional recipes.

I'm a real Southern gal from Georgia and Brunswick stew is a staple. My best tip for perfectly flavored B-stew is to add a bit of liquid smoke at the end. I'm so glad they finally make "clean" liquid smoke with only one or two ingredients (water, hickory smoke). Brunswick stew is so versatile. You can use just about any meat you have on hand (ground or shredded, leftovers from roasts work perfectly.) You can sub creamed corn cans for niblets, fresh or frozen. You can throw in fresh or frozen veggies. Lima beans (or as we call them in the South, butterbeans) are a must! My husband likes his stew less sweet, so I only used 2 cans of creamed corn, cut the BBQ sauce in half, and used a less-sweet type of ketchup (Sir Kensington's brand or homemade). This is great for feeding big groups on a cold night; it's always a hit!

Excellent recipe and super easy! We use leftover pulled pork if we have it, or we substitute the Jack Daniels signature pulled pork from the grocery store. We use the ground beef and usually just use a 1 lb can of chunk white meat chicken. We follow everything else exactly as written, but we leave the hot sauce on the table for everyone to add as they want. As to the claims that it's "too sweet", that's why you need the hot sauce. It does a great job cutting through the sweet flavor and gives the dish a great balance when added to suit your taste.

Today I found this recipe while wondering what to do with pork hamburger. Followed most of the ingreds. with a few twists and my family loved it. As I didn't have certain ingredients I used 2 cans of diced tomatoe, 1 can of niblet corn and made my own creamed corn equal to 2 cans. Also I added 1 drained can of white kidney bean. Made a light roux to thicken it up and served it for dinner. Very happy with the results.

I made it exactly following the recipe. I've never made Brunswick Stew, and I don't think I've ever even had it. Anyway, turned out great, although it is very barbeque-y which is not something I'm used to. But overall it is great. I already have a husband, but he was very pleased. I thought this was a pretty easy stew to make. The only chopping to do is an onion and celery. TIPS: Watch the video, as there are some things explained there (like, crush the tomatoes, and what temperature to cook it at, and whether to cover it) that are not covered in the recipe. Be careful what BBQ sauce you use, and do some taste tests before putting it in. I chose Kraft Hickory Smoke, because it was the least sweet of the few I bought. The other option I had was Sweet Baby Rays Hickory and Honey, which was too sickeningly sweet. Most Hickory BBQs have honey and are too sweet. I also think I will use less BBQ sauce next time. The green pepper should really be chopped up at the beginning. I put mine in whole as directed, but it completely fell apart by the end of cooking, getting seeds into the stew. Just chop it up at the beginning. Serve it with some plain unseasoned bread, like a French bread with no seasoning. I served mine with a garlic bread that had Italian seasoning and it did not work at all because the stew is BBQ flavored. So use unseasoned bread or crackers. Overall, great. I will definitely make this again with the few tweaks above.

I made this in my crockpot using pork loin and boneless chicken thighs. I read the reviews here and edited for our tastes. I used one can Rotel fire roasted tomatoes and one can diced tomatoes, one can creamed corn and one can regular corn. I omitted the ketchup and added a dash of liquid smoke. Everyone raved and I have lots of leftovers!

The best recipe for Brunswick stew. The Lemon and Vinegar adds great ZING! I added diced potatoes and cooked this in the crockpot

I didn't have much confidence in this recipe, yet had the ingredients and needed to feed a hungry family and make something for book club. My oldest son was the first try this, spooned a large portion over a square of cornbread and quickly announced I could make this again. This child rarely comments on dinner. Everyone at book club enjoyed it as well. Will definitely make again. I do have to admit that I didn't follow the recipe exactly due using what I already had. I used chicken breasts instead of cooked chicken and leftover pulled pork for the pork. Omitted additional bbq sauce and substituted tomato sauce for ketchup and diced tomatoes for whole. Also, added potatoes and white beans.

I've made this very recipe countless times - It's one of my favs. Tonight, I did it all in the Instant Pot though, *including* cooking the whole yard bird first. While the cooked chicken cooled, I sautéed the celery & onions, then between browning the beef and pork I shredded the chicken. Rather than cooking on a stove top for 2 hours, I did it on high pressure for half an hour, added the corn, high pressure again for 15 minutes. Shazaam!

4.5 Half the family would give it a four and the other half a five. Since I am the cook, this review is from my 4 -rating-perspective. It was too sweet for me. I would tone down the ketchup - maybe leave it out all together and try it with a tomato paste instead. I would also add liquid smoke. I also think it needs more vegetables. Apparently other recipes use lima beans and okra. I never have those as I live in a small desert town, but might try substituting for some other vegetables. I've never had brunswick stew before so perhaps this is exactly what it is supposed to taste like.

Literally WOW 😱

Amazing stew! Only thing I changed was adding butter beans and omit the ketchup, and followed review advice that said to use canned chicken- will definitely make again- the whole family loved it

So light yet so satisfying.

Great flavor! The kids loved it too.

Used canned white meat chicken, turned out great

Very tasty recipe but if you precisely follow the directions it will be too thick. I had to keep adding a combination of broth, bbq sauce, and hot sauce while cooking to keep the consistency and flavor. Other than that it is fantastic

This is my go-to B Stew recipe. This recipe is easy to change up to what I have on hand. I like to use shredded pork if I have it. The only change I made is I don't use ketchup. I use sugar free Hickory BBQ sauce and regular Hickory BBQ sauce each to taste. I also add 1 capful of liquid smoke. Sometimes I only have 1 can of creamed corn. Bell pepper is a must to add at the end for that extra BITE!

The texture was not appealing, the fake hickory flavor was unappetizing. This is not a traditional Brunswick stew. Ground meat should not be used. There are much better recipes out there.