Brunswick Stew

Makes 8 to 10 servings

Whatcha Need

• 2 Tablespoons unsalted butter
• 1-1/2 Tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 3-1/2 cups chicken broth
• 1 can (14-1/2 ounces) fire-roasted diced tomatoes
• 2 Tablespoons tomato paste
• 1-1/4 cups barbecue sauce
• 2 Tablespoons Worcestershire sauce
• 2 Tablespoons brown sugar
• 1 Tablespoon hot sauce
• 1 bag (12 ounces) frozen sweet corn
• 1 bag (12 ounces) frozen lima beans
• 2 cups (12 ounces) cooked and shredded chicken breast
• 3 cups (1 pound) cooked pulled pork
• Salt and pepper to taste

Whatcha Do

1. In a Dutch oven over medium heat, add the butter and vegetable oil. When butter is melted, add the onion and cook until translucent and tender, about 5 minutes. Add the garlic and cook, stirring constantly, until fragrant, about 45 seconds.
2. Increase heat to medium-high and add the chicken broth, diced tomatoes, tomato paste, barbecue sauce, Worcestershire sauce, brown sugar, hot sauce, corn, and lima beans. Bring to a low boil, then reduce heat and simmer for 15 to 20 minutes.
3. Add the shredded chicken breast and pulled pork, and let simmer for another 10 minutes. Season with salt and pepper to taste. Spoon into bowls and enjoy with a slab of cornbread.

Notes

• Feel free to adjust meat ratios to suit your tastes. You can also make the recipe with different kinds of meat—rabbit, squirrel, venison, or other game.
• You may add other vegetables to your stew—potatoes, celery, turnips, or okra. Remember, there are as many versions of Brunswick stew as there are stew masters.
• Store leftovers in a tightly covered container, in the refrigerator for up to 3 days, reheating gently.