Brunswick Stew

Just like my barbecue sandwich I use hearts of palm to give this Brunswick stew recipe it’s meaty stringy texture. Nothing says fall like a brimming bowl of Brunswick stew. This recipe uses fire roasted tomatoes which I started using after I read Susan’s (of tomato soup recipe entry. Props go out to her for turning me on to those. I sometimes have trouble getting them at the grocery store I shop at and solved that by ordering bulk at They really do add a lot of depth to chili, soups and stews. GO TO RECIPE >

I wanted to remind everyone how important it is to follow the directions of a recipe exactly. I was making my own pizza cheeze the other day and I didn’t follow my own recipe. I didn’t measure, added some new ingredients (feeling cocky and creative) and it didn’t turn out. I’m guilty of doing this with other people’s recipes as well. What is the point of following a recipe if you are going to add your own ideas to it and not even bother to accurately measure? Having people blog about making my recipes is both exciting and sometimes quite difficult, as I can be a little bit of a control freak. It pains me to read someone take out my brownie cookies in mid baking. And I’m powerless to stop them from photographing the results. lol But who am I to tell someone they can’t eat cookies partially baked?

I got an amazing fake Salisbury Steak recipe coming up at the start of next week. If you loved my lentil loaf recipe, you’re going to love this one.

  • Shannon! We just made this stew, and it’s delicious! I love your blog/website, and will be linking to it. Thanks so much!

  • Meredith

    Just found this nearly 2 years after posting – but it looks delicious!! I’d never thought of using hearts of palm to mimic Brunswick Stew’s meaty, stringy texture. And I definitely agree with you on using fire roasted tomatoes. I don’t think I can ever go back to plain boiled tomatoes ever again. I’ve never been a fan of adding BBQ to my Brunswick stew, but the liquid smoke is something I think I’d like to try.
    On a side note, I strongly disagree with your statement about following recipes exactly. I guess I can understand frustration seeing others blog your recipes and then not following them, but what about the rest of us who are just cooking for fun? Cooking is such a flexible and personal thing. And who’s to say that maybe we won’t discover a better way of making a recipe? Maybe an addition you’ve never thought of or a substitution for better texture or taste. So yea, sure, I’m sure it’s hard to see people butcher your recipes (why they’d take cookies out that early I have NO idea), but I don’t agree that improvisation is a bad thing. It’s a difference in how people cook. Some of us measure everything exactly to the recipe, and some of us don’t. A recipe can be a guideline. That doesn’t mean that all of our recipes will fail …

  • Jennifer

    Thank you for this recipe! This has become a staple in our house. My 11 year old loves to eat this with crackers and I put it over a baked potato sometimes. I bought roasted tomatoes with green chilies by accident once and loved it with them so now I always use them. I also add kidney beans now too but I bet any kind of bean would make it good. Once I ran out of barbeque sauce I just used extra molasses, garlic powder, tomato sauce and liquid smoke. Yumm!

  • Tara

    How would you suggest this be prepared in crockpot?

  • Amber Keen Ellis

    I grew up in the south in small town where the fire departments made Brunswick stew and sold it. This recipe is the perfect vegetarian/vegan replica or the stew I’ve missed so much! I seriously love this and am super thankful you shared!