Virginia-style Brunswick Stew

1. Combine broth, tomatoes (undrained), onions, and potatoes in large soup pot. Bring to a boil, then lower heat to medium-low and simmer until potatoes are cooked. Remove potatoes, mash, and return to the pot. The potatoes don’t need to be smooth—chunks are good! Alternately, you can microwave the potatoes to save some time.

2. Add the remaining ingredients and bring to a boil. Cover, reduce heat to low, and simmer for at least 3 hours. The stew will be thick; add more broth to thin it if you’d like.

Note: this recipe would adapt itself very well for the slow cooker. Just cook and mash the potatoes ahead of time and throw it all in the slow cooker together. Cook on low for 6-8 hours.