I can’t think of anything better than a hot bowl of Brunswick stew and warm cornbread on a chilly winter’s day. Packed with smoked meats and BBQ sauce, it gives you that BBQ/smoked feel but in a bowl.
Plus, it allows me to make use of all that leftover smoked meat I typically have. Since it’s usually just the wife and I, we often have left over pork butt, brisket, smoked turkey and rotisserie chicken. We just save the bits and bobs – even ribs – to throw in a big pot of Brunswick stew.
If you don’t have bits and bobs, but you have a crap ton of left over brisket or pork butt, use that alone or throw in some rotisserie chicken meat for some texture difference. This is really flexible and customizable to what you have.
You’ll notice below that I have a “red sauce” addition to this. It’s totally optional but totally delicious. It’s straight forward, but it might mean to you have to buy some additional things.
Pretty much everything else you might have right in your fridge, freezer and pantry.
The last time I made this, you guys, this was so crazy good: I used 2 cups of the leftover liquid from my spicy Italian beef sandwich recipe instead of the chicken broth! I froze it in 1 cup portions after the last time I made that recipe, with the sole intention of using it in Brunswick stew and/or chili. I haven’t done the chili yet, but it’s amazing in this Brunswick stew!
All right, let’s feed those bellies!
- 1/4 stick butter
- 1 large onion, chopped
- 4 cloves garlic, minced
- salt, black pepper and cayenne to taste
- 1/8 cup Worcestershire sauce
- 1/4 cup vinegar-based BBQ sauce
- 1/4 cup sweet BBQ sauce
- 2 pounds smoked meats: brisket, ribs, chicken, turkey or pulled pork I freeze my leftover meats just for this stew
- 2 28 oz. cans crushed tomatoes
- 1 can corn, juice and all
- 2 cups frozen baby lima beans
- 2 cups chicken broth
- ⅛-¼ cup "red sauce" optional, but see below if using
- 3 roma tomatoes, chopped
- 2 serrano peppers roughly chopped remove seeds to reduce heat
- 4 cloves garlic
- 2 dried guajillos, soaked in hot water until softened save soaking water
- 1 capful of vinegar
- salt and pepper to taste
In a large pot over medium-high heat, add the butter. When melted, add in the chopped onion. Saute until translucent. Add in the minced garlic and cook for an additional 3-5 minutes.
Add in salt, black pepper, and cayenne. (There are no specific amounts here, because all of this depends on your smoked meats and the BBQ sauces you're using. So please, be very conservative until you can taste it and then add more to your liking.)
Add Worcester sauce, both BBQ sauces, crushed tomatoes, can of corn, lima beans, broth, "red sauce" if using, and smoked meats.
Give it a nice stir.
Simmer for a couple of hours, with the lid on, over medium heat, stirring occasionally.
We're not "cooking" this, as the meats are smoked, but we want all those flavors to hang around, rave together and make beautiful things happen.
Serve with warm cornbread!!!
RED SAUCE DIRECTIONS:
Place the chopped tomatoes, serrano peppers, garlic, softened guajillo (save the water), salt and vinegar in a blender or food processor. Blend/pulse until it becomes a red sauce. If it's too thick for your taste, add a little bit of soaking water at a time until it's your desired thickness.
Use the remaining sauce for chips or anywhere that a tomato sauce is called for.
This post parties at: Sew Can Do Craftastic Monday,