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Southern Living magazine
Original recipe yields 16 servings
This is a lot like Brunswick stew I get in Georgia at BBQ restaurants. The only thing missing is pulled pork. I added about 1/4 cup of rib sauce, and a couple of tablespoons of "liquid smoke" to give it that just out of the pit taste. Fabulous!
Really tasty stew. I substituted a can of great northern beans for the "baked beans," and used the chicken broth instead of water (per another reviewer's suggestion) but otherwise followed the recipe to a T. Next time I'll add a little less sugar - I'll be making this one again!
Another great Southern Living Keeper. Why not use that nice, rich chicken broth instead of water with the flour to thicken?