I have made this recipe twice now...once for just my family, the second time for a large crowd. Both times received raved reviews. Here are the changes I made:
The first time for just the family I cut the recipe in half, replaced all the meats with boneless, skinless chicken breasts, did not saute the onions or celery, used one can of Rotel and one smaller can of diced tomatoes and 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 replaced the meats with 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 too am in VA, where brunswick stew becomes a household staple during hunting season. Scratch the ground meats, use pulled pork, roast or steak. Add a pkg. of frozen lima beans. Also switch to niblet corn (1 can) 2 cans cream corn. A little old bay definitely helps as well. This is a lot less expensive and much better tasting than the $10 pint we get from the Ruritan Clubs. Freezes beautifully.
Compared recipes and took best of each - used crock pot, served with cornbread. Changes: 2lbs. boneless chicken thighs, 1lb. leftover pork roast, 1/2 cup diced smoked ham, plus 2 slices crumbled turkey bacon in place of all meats. Added 1/2 cup sliced okra, 2 cups lima beans, 1 clove minced garlic, 1 can chicken broth, dash of worcestershire. Replaced ketchup with tomato puree and creamed corn with 2 cups frozen. Increased BBQ sauce to 1 cup. Wonderful aroma!
As a girl who grew up in Georgia and has lately been living in Colorado, it's so great to have a recipe for this, as you won't find it anywhere outside the South and the only way I can get it is to make it myself! This recipe turned out great, just like it should have tasted! The only modification I made was to use only one can of the creamed corn (not being a huge fan of canned cream corn) and added additional frozen corn kernals. Also, a couple notes-Hot Sauce (like Tobasco) is essential, not so much to make it spicy but to really give it the flavor that makes it brunswick stew. Also, many southerners would never add vegetables (potatoes, green beans, oh the sacrilige!!). So, if you want a true brunswick stew, stick to the basics (onion, etc.) in the recipe. Also, instead of the ground pork it is also good with shredded pork roast. This is especially great when eaten with BBQ on a fall Saturday afternoon watching a football game! Thanks so much for a great recipe!!
Absolutely the BEST stew I've ever had! I was a little sceptical when reading the ingredients and noticed there were no potatos but WOW! The only change I made was that I left out the chicken and added stew meat that I floured and browned before adding to the mixture. Hubby loved it too. Thanks for sharing this one!
Aw shucks! It didn't get me a husband! I really prefer using beef pork and chicken cubes rather than the ground and shredded meat. I often adapt this to my slow cooker.
I made this stew when having a large group over to eat outdoors. Cooked this in my cast iron dutch oven using charcole under the oven and on top of the lid. Every drop of this stew was eaten and I used a 12" oven! I did use 2 cans cream style corn and one can of whole kernel corn. So very good with cornbread!.
I don't know if this will get anyone a husband but the one I have loved it. I am somewhat embarrassed to say that we had leftovers for breakfast this morning! The barbeque flavor in this stew is just right.
This was great! The barbecue sauce gave it a unique flavor (at least for this northern girl). I used shredded beef and pork instead of the ground meat and added about 1/4 cup of Jack Daniels. Delicious.
None of my family members liked it. I really disliked the sweet taste of the soup. Second of all besides having a bad taste it was very bland ingredients wise. I definitely wouldn't make this again as a soup - however I think it has potential as a dip. If I decreased the liquid added more salt and changed a few things here and there I think this would be a decent dip.
