Brunswick StewEach region in the South has their own version of the essential BBQ side dish, Brunswick stew. Some add chicken and bacon; others add chicken, beef and pork. To achieve a smoky flavor, we add smoked chicken instead of liquid smoke. Play around with the ingredients until you find a taste that's good to you!
GUSTO'S BRUNSWICK STEW: 4 cups smoked chicken breasts shredded (4-5 breasts / rubbed only with olive oil, salt and pepper before cooking*) 1 pound lean ground beef 3 cups chicken stock (homemade is best!) 3 russet potatoes, peeled and 1/4" diced 2 cups sweet onions, thinly chopped 1 1/2 cups lima beans, frozen 2-15 oz. cans creamed corn 1 cup cooked corn kernels 1-15 oz. can diced tomatoes with juice 1/2 cup tomato sauce 1/2 cup ketchup 2 TBSP. A-1 sauce 1 TBSP. Worcestershire sauce 1 TBSP. Heinz 57 sauce 2 tsp. hot sauce Salt and pepper to taste * You may use poached chicken breasts but to get a smoky flavor, be sure to add a few drops of liquid smoke to the pot. |
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INSTRUCTIONS:
Cook ground beef until brown and drain off fat. Simmer potatoes, onions and lima beans in the chicken stock until potatoes are tender; about 30 minutes. Add diced tomatoes, tomato sauce and ketchup to the pot and bring to a boil. Add the remaining ingredients to the pot, including the meats, and bring to a slight boil, stirring constantly. Lower heat and simmer for 1-2 hours, uncovered. Stew should cook down slightly, making it thicker. Serve as a side dish with cornbread.
Cook ground beef until brown and drain off fat. Simmer potatoes, onions and lima beans in the chicken stock until potatoes are tender; about 30 minutes. Add diced tomatoes, tomato sauce and ketchup to the pot and bring to a boil. Add the remaining ingredients to the pot, including the meats, and bring to a slight boil, stirring constantly. Lower heat and simmer for 1-2 hours, uncovered. Stew should cook down slightly, making it thicker. Serve as a side dish with cornbread.
