Brunswick Stew

The cooler fall weather is finally here and I am so excited to be able to share this Brunswick Stew recipe with all of you. I first had this stew on a camping trip during the freezing winter nights of December and needless to say, I fell in love! Our friend had gotten this recipe from his dad that made this for their family on special occasions and made it at our camp out. Once we started eating, I literally could not stop eating it. Although, I get teased to this day for that, it was completely worth it and now my fiance and I have made it a tradition to always make when the cold weather hits. Without further adieu, I bring to you a lighter version of the infamous Brunswick Stew. It is better to let it simmer for a few hours, but if you are short on time, or just really eager to eat, it’s no problem to shorten the time to accommodate you.

Ingredients 

1 Tablespoon Olive Oil or Peanut Oil

1 1/2 Cups finely diced sweet onions

1 Tablespoon Minced Garlic

1 Teaspoon Cayenne Pepper

1/2 Tablespoon Fresh Ground Black Pepper

1/2 Tablespoon Sea Salt

1/8 Cup Worcestershire Sauce

1/4 Cup North Carolina Vinegar Barbecue Sauce

1/2 Cup Sweet-Mustard Base Barbecue Sauce

1.5 Pounds Meat ( we usually use 1/2 lb shredded chicken, 1/2 lb lean ground beef, and 1/2 lb pulled pork)

4 Cups Crushed Tomatoes

1 Cups Coarsely Chopped Tomatoes

2 Cups Fresh Shucked Sweet Corn

2 Cups Fresh Baby Butter Beans

32 Ounces Low Sodium Chicken Stock

Texas Pete Hot Sauce ( or hot sauce of your choosing to taste)

Directions 

In a good-size cast-iron Dutch oven or stockpot, heat the oil over medium-high heat.

Add diced onions, then garlic, and sweat until translucent, about 15 minutes.

Stir in cayenne pepper, black pepper, salt, and Worcestershire. Simmer for 6–8 minutes, then add barbecue sauces and meat to the pot (you want to completely cover the meat with the sauces), and cook for another 10 minutes.

Add tomatoes, corn, and beans, stir in chicken stock, and let it all simmer for a few hours over medium heat, adding more stock to thin if needed.

Add Texas Pete Hot Sauce to your liking.

Serves 8-10

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