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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

Showing 21-30 of 33

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  • on January 05, 2009

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    You'll enjoy it fine if you follow the recipe. My buddy and I made it one football sunday because we spent all our money on beer and ate it all day long it is the best!

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  • on May 09, 2008

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    It is well worth the time and effort to make this stew. I used the creamed corn recipe from Alton Brown rather than using the canned the second time around and it brought it to a new level. Its how my grandfather used to make it and if your a true southerner you'll know. I'm from High Point, NC originally and its like being home again! Thanks for the recipe, it was fantastic!

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  • on July 11, 2007

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    I'm a native North Carolinian descended from 200 years of North Carolinians. This is a great recipe. To make it authentic, triple it, and cook it in a black iron pot over open flame for the whole day, stirring with an oar. When the oar stands up straigh in the pot, you're done!

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  • on March 25, 2007

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    Nobody, I repeat nobody, in their right mind would put lima beans in brunswick stew. This cook is definitely NOT from the south.

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  • on January 27, 2007

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    If I had known it was this easy to make a great tasting stew, I would have made this a long time ago. I did cut back on the sugar (to 1 Tbs and the taste was fine.

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  • on January 13, 2007

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    The first time I made this Stew, I had some NC BBQ from Stamey's in Greensboro in the Fridge and thought "what the heck" and tossed in 8oz of the pork. Fantastic!!! I have made this recipe about 10 times trying the original way and with the pork added. To me the pork makes it and reminds me of NC stews in about every BBQ place I ever ate. You need a little extra liquid (about 1/2 a cupto compensate for the pork. Try it!! With pork or without, this is a fantastic recipe.

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  • on December 24, 2006

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    This is good made with turkey breast instead of chicken also. Next time I'll use less sugar and more hot sauce, maybe also make the stock more thick and tomato-sauce based.

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  • on August 16, 2006

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    I spent 15 years in central North Carolina and fell in love with Brunswick Stew - particularly from one barbecue place in Durham. This recipe is as close to theirs as any I have ever found.

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  • on December 19, 2005

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    It had been years since I had had brunswick stew, and I really wanted to find a recipe that brought back the memory of it. This recipe is it. Just like I remember! Delicious!

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  • on April 03, 2005

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    This was an easy recipe to follow and also simple to convert to vegetarian by leaving out the chicken. It turned out great!

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