Brunswick Stew

Ingredients

• 1 Tablespoon Vegetable Oil
• 2 whole Large Sweet Onions, Chopped
• 2 cloves Garlic, Minced
• 1-½ Tablespoon Jarred Beef Soup Base (I Used Better Than Bouillon)
• 1-½ pound Smoked, Shredded Chicken
• 1-½ pound Smoked Pulled Pork, No Sauce
• 2 cups Water
• 3 cans (14 1/2 Oz. Size) Fire-roasted Diced Tomatoes
• 4 ears Fresh Corn, Cut From The Cob (or Substitute A 12-ounce Package Of Frozen For The 4 Ears)
• 1 can (12-oz Can) Cut Okra, Drained Or Equal Size Bag Of Frozen
• 1 can (14 Oz. Can) Cream Style Corn
• 1 bag (9-oz Bag) Frozen Baby Lima Beans
• 2 bottles 12 Oz Bottles, Chili Sauce
• 1 Tablespoon Brown Sugar
• 2 Tablespoons BBQ Sauce
• 1 Tablespoon Prepared Yellow Mustard
• 1 Tablespoon Worcestershire Sauce
• 1 teaspoon Fresh Ground Pepper
• 1 Tablespoon White Balsamic Vinegar

Preparation Instructions

Heat the vegetable oil in a large 7.5 quart Dutch oven over medium heat. Add the garlic and onions and saute until tender. Add all remaining ingredients (except balsamic vinegar) and stir until combined. Cover the pot and cook stirring occasionally, on medium low heat until the vegetables are tender and the meat is falling apart, about 3 hours. Before serving add the vinegar and stir to combine. Serve with hot sauce if desired.

* I picked up the smoked meat from a local BBQ restaurant. Homemade BBQ pork, beef, brisket, chicken or any other meat would be great in this stew as well.

Recipe inspired by a recipe on MyRecipes.com.