1poundpulled pork,shredded into bite size pieces and any pan drippings
1roasted chicken, meat removed and shredded into bite size pieces
1 1/2cupsfrozen corn
16ouncesfrozen lima beans
Instructions
In a large Dutch Oven set over medium heat, melt butter (4 tablespoons) and saute onions (1 large), garlic (4 cloves), and celery (2 stalks) until soft, about 4-5 minutes
Add the diced tomatoes (1 can) with their liquid, chicken broth (4 cups), Better Than Bouillon (2 tablespoons), Worcestershire (2 tablespoons), liquid smoke (1 tablespoon), barbecue sauce (1 cup), apple cider vinegar (2 tablespoons), Tabasco sauce (1 teaspoon), salt (1/2 teaspoon), and pepper (1/2 teaspoon) then bring the mixture to a boil, reduce to a simmer and cook over medium-low for 30 minutes.
Add pulled pork (1 pound), roasted chicken (1), frozen corn (1 1/2 cups), and frozen lima beans (16 ounces), and adjust the heat to bring the stew back to a simmer. Continue to simmer for 30-45 minutes or until stew is nice and thick
Notes
Pot: Part of the beauty of Brunswick stew recipes is preparing them in a Dutch oven. This simple piece of kitchen equipment performs so many different tasks that can make your stew Ah-ma-zing! BUT if you don’t have a Dutch oven you can use a deep soup pot made of heavier-gauge metal.
Saute: Be sure to sauté your garlic, onions, and celery until soft. I know everything’s going into the same pot, but it matters. Taking the time to sauté veggies before adding them to a dish brings out their sweeter more mellow side. This is a great article that explains all the science behind the reasons for sautéing aromatics.
Mock Mirepoix: Technically, a Mirepoix is onions, celery, and carrots sautéed in butter. For this recipe, we’re using garlic, onions, and celery – no carrots.