Brunswick Stew

Brunswick Stew

About a year ago, my husband bought a new smoker. It’s not a run-of-the-mill smoker. It’s a mac daddy commercial grade smoker. We’ve had a ton of fun using it for parties, big family gatherings, and even a few catering gigs. We love to experiment with it, and have smoked everything from turkey breasts and hamburgers to ribs, chickens, and boston butts. It makes really good food. Because of our new love for smoked meats, we needed a way to use the leftovers. Brunswick Stew fills the bill! Not only is it a great way to use leftover meats, but you can also throw in most any kind of leftover veggies as well.

Now, I know most people don’t have smoked chicken, pork, and brisket filling their freezer like we do, so feel free to substitute. If you pick up a pound of pulled pork from your favorite BBQ joint for dinner one night, use the leftovers for this dish. Leftovers from a grocery store rotisserie chicken are perfect as well. Crockpot pot roast makes a delicious substitute for smoked brisket. It’s best if you have pork, beef and chicken, but the stew police aren’t going to arrest you if you don’t include all three. I’ll give you the vegetables we use, but if you throw in a few extras or make a couple of substitutions, it’s likely that nobody will know the difference.

2 cups smoked chicken, chopped
2 cups smoked beef brisket, chopped
2 cups smoked boston butt, chopped
2 tablespoons olive oil
1 onion, diced
2 stalks celery, diced
4 cloves garlic, smashed and diced
1 box chicken stock
8 small Yukon Gold potatoes, cut into 1/2″ chunks
1 small package frozen baby lima beans
1 can petite diced tomatoes
1 8oz can pork & beans
1 can whole kernel corn, drained
1/4 cup worcestershire sauce
2 tablespoons sugar
1 cup sweet BBQ sauce

Prepare in dutch oven. Saute onions, celery, and garlic in olive oil for about 5 minutes on medium heat. Add chicken stock and potatoes. Boil for about 15 minutes or until potatoes are beginning to get tender. Add meats, remaining vegetables, worcestershire sauce, and sugar. Reduce heat to medium low and cook for about 20 minutes. Add BBQ sauce and let simmer an additional 30 minutes. Stir often to keep from sticking to bottom of pan.

Because there are so many ingredients, it’s hard to make only a little bit of Brunswick Stew. We eat a few bowls and freeze the rest in freezer bags. It’s fabulous to be able to pull a bag out of the freezer on busy soccer nights and heat for dinner! Hope y’all enjoy it!

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Brunswick Stew
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Ingredients
  1. 2 cups smoked chicken, chopped
  2. 2 cups smoked beef brisket, chopped
  3. 2 cups smoked boston butt, chopped
  4. 2 tablespoons olive oil
  5. 1 onion, diced
  6. 2 stalks celery, diced
  7. 4 cloves garlic, smashed and diced
  8. 1 box chicken stock
  9. 8 small Yukon Gold potatoes, cut into 1/2" chunks
  10. 1 small package frozen baby lima beans
  11. 1 can petite diced tomatoes
  12. 1 8oz can pork & beans
  13. 1 can whole kernel corn, drained
  14. 1/4 cup worcestershire sauce
  15. 2 tablespoons sugar
  16. 1 cup sweet BBQ sauce
Instructions
  1. Prepare in dutch oven. Saute onions, celery, and garlic in olive oil for about 5 minutes on medium heat. Add chicken stock and potatoes. Boil for about 15 minutes or until potatoes are beginning to get tender. Add meats, remaining vegetables, worcestershire sauce, and sugar. Reduce heat to medium low and cook for about 20 minutes. Add BBQ sauce and let simmer an additional 30 minutes. Stir often to keep from sticking to bottom of pan.
Notes
  1. Because there are so many ingredients, it's hard to make only a little bit of Brunswick Stew. We eat a few bowls and freeze the rest in freezer bags. It's fabulous to be able to pull a bag out of the freezer on busy soccer nights and heat for dinner! Hope y'all enjoy it!
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