Brunswick Stew with Smoked Paprika

We made this tonight. Easy and delicious. I amped up the pepper and paprika a bit, and I used edamame instead of lima beans because my wife doesn't like them. We'll be making this again!

I've been making this since it came out. Love it. So easy and different. Hearty stew for my boys when soup won't cut it! I just looked it up bc I lost my recipe card I had made. This is worthy of a dinner with friends or family. Add bread and a salad and you're good.

Good starting point--of course, you want to sautee the onions (and garlic and celery please) in the bacon drippings after you've cooked it. Can't imagine putting raw bacon in with liquid! I also added worcestershire sauce, parsley, and a bit of pesto at the end. Oh, and I also sauteed cut-up boneless chicken thighs in the bacon drippings rather than using shredded roasted chicken breast. With those changes, it was pretty good! Served with cornbread and some cut-up oranges.

The recipe was great. I sauteed the bacon & onions first and also added a couple of chipotles in adobo sauce. That added a nice flavor. I will make it again.

Not bad, but the cook time was WAY too long. My potatoes turned to mush.

This Brunswick stew was very bland. I ate Brunswick stew a lot as a child and this tasted nothing like what I remember. I looked up some other recipes and added a little sugar, barbecue sauce, vinegar, and Tabasco to this recipe and it actually was pretty good, especially the next day. There is a CL slow cooker recipe for Brunswick stew which seems to have more of the traditional ingredients. I will try that one next time.

Very good flavor. I will be making this again! I did take a few liberties. I cooked the bacon in the dutch oven first, removed it and wiped the grease out. I just couldn't imagine throwing the bacon in uncooked. I didn't have plain tomato sauce, so I used Progresso Fire Roasted Tomato Cooking sauce. I actually used the whole can (18 oz) because I added extra chicken and it needed more liquid. I may have to add more chicken broth to reheat it - made lots! My college boys will appreciate the leftovers :)

Not bad! I really liked the flavor and heat from the broth. I felt like there could be a better array of veggies in there; maybe some spinach or carrots - I found the limas to be a little bland. I would probably grill the corn in the future to give it some smokiness. I also didn't really need the bacon and would probably omit it in the future. Overall, it's a good starter, and everyone went back for seconds! :)

I loved this recipe! I added one extra slice of bacon and used green beans intstead of lima beans, but other than that I followed the recipe exactly. I don't even think it needed the extra slice of bacon. This dish is smoky and yummy. I'll make it over and over again.

Very tasty! I followed the advice of some other reviews and cooked the bacon, then cooked the onions in the same pan. I also added some hot sauce and freshly cracked pepper, and I had to add extra chicken broth b/c it was way to thick. However, I did add extra potatoes and a lot of chicken, which I grilled. Will make again for sure!

I love, love, love this recipe. I've been making it since it came out. I grew up on Brunswick stew and this is lighter and different from what I remember but still very good. I don't bother thawing out the corn or beans and sometimes I use green beans and add a bit more bacon and sprinkle sea or kosher salt on the top when served.

I used this recipe for a starter, then since I still had left overs from New Years I added the greens and blk eyed peas. The real kicker for this Brunswick stew is Sonny's sweet BBQ sause and the chipotle chile spice mix I added. It tasted like the stew I used to get in Augusta, Ga. It was a Great way to use up all the left overs. Thanks

I think we're getting harder to please b/c of the number of CL recipes that were so good they blew us away. This wasn't one of them. It was fine, but wasn't spectacular.

What a hearty stew -- and so easy to make! I happened to have the smoked paprika on hand, but -- given that the recipe also calls for bacon -- I'm not sure I'd notice it wasn't there so long as strandard paprika was used. I followed the directions with regards to the bacon and found that the cooking time (in the stew) was long enough to thoroughly cook and texturize the bacon, though I'm sure that cooking the bacon first might produce a different taste and texture.