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Brunswick Stew Recipe

Brunswick Stew

Recipe courtesy Bob Garner; Author North Carolina Barbecue

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (33)

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Average Rating:

Total Reviews: 33

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  • on January 29, 2013

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    This recipe rocks!! We love it! We cook it forever until the wooden spoon stands up! I agree with less (2 Tbs sugar (brown and more (1/4 c hot sauce (Frank's. I also use New Orleans Spice instead of the salt and Cayenne pepper. We call this Burgoo though, because I am from Kentucky. I know it isn't really a Burgoo recipe, but it's more fun to say!

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  • on January 23, 2013

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    I've been looking for a GOOD Brunswick Stew recipe for a year now...A lot of them tell you to food process everything, NO THANK YOU! I want a nice thick bowl of stew, not baby food. I cannot wait to try this. & Mrs. Fernows is delicious, I only find that in Virginia around Thanksgiving & Christmas. :( Hopefully this works out!

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  • on December 31, 2012

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    Excellent recipe. Modified slightly to taste and skipped the sugar.

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  • on January 13, 2012

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    Absolutely delicious. I had some left over pulled pork and brisket, both smoked. I cut the recipe in half. I used a can of crushed tomatoes rather than whole ones, and later on needed a little more so I added a can of diced tomatoes. I used only the small can of baby lima beans and the 3/4 of the bag of frozen lima beans. I substituted a can of green beans for the regular sized can of lima beans. This beats the pants off Smithfield Chicken and Barbecue Brunswick stew.

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  • on December 18, 2011

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    Found this same recipe by Bob Garner on another site except for double the ingredients (7 Lb Chicken instead of 3 1/2 However that one also called for 1/4 cup suger just like this one which makes me think this recipe has a mistake in it and it should be 1/8 cup sugar for 3 1/2 lb chicken. Anyway thats the way I made it and it was wonderful

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  • on November 22, 2011

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    Easy comfort food!
    I reduced cooking time to a total of 1.5 hrs, did not add the canned limas. Add about 4z ketchup in lieu of sugar and margarine, add 2z worchestershire or tt (to taste.

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  • on November 08, 2011

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    Easy to intermediate, yes. Lengthy, yes. Flavor, amazing! I didn't have an entire chicken, so I used 2 pounds of drumsticks and 1.5 pounds of pork loin and cooked as directed. I cut the sugar to about half. And I made an iron skillet of jalapeno cornbread. This was my first time EVER having Brunswick Stew, and if a local says this recipe is as good or better than in the Carolina's, I'm going to trust that. If I ever have this elsewhere, this will be what I compare it to. Thanks for the recipe!

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  • on October 28, 2011

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    Our family loves brunswick stew. I came across this recipe and had to give it a try because of the other reviews...This recipe has become a family favorite and is preferred to Mrs. F's yellow can stew (which is hard to beat. A true southern comfort food.

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  • on August 22, 2011

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    This recipe is very authentic! I lived in Southern VA when I was a child and have been a fan of Mrs. Fernow (sp? Stew. I would only suggest using a little less sugar and maybe add it the last new mins of cooking to taste. Also, I made mine with bone in chicken breast and hold onto that extra chicken stock you made because I had to add it back into the soup, if not it would have been a dry paste. Lastly, I added some frozen sweet corn. It looks, smells and taste amazing! This would be great for large families or gatherings because it makes a big pot of food. Make sure you have room in your frig or freezer for leftovers. Serve it with thick crackers or on bread for a something wonderfully different. Enjoy!!!

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  • on July 02, 2011

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    This is the last Brunswick Stew recipe you'll ever need! This is real NC Brunswick Stew!

    Make it just like it says, or reduce the amount of chicken and substitute some good SMOKED pork if you have it.

    The last time I made it, I used a rotisserie chicken breast from the local food store deli, and substituted chicken stock for the water. Came out great!

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