How to make Southern Brunswick stew

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Ever been so hungry you could eat a horse? What about a squirrel or even a possum? Well, if you have, you’re in luck, because this traditional Southern stew has all the heartiness required by the mavericks who used to stew any small game unlucky enough to wander across their path -- but it retains none of the gaminess.
This version uses chicken, but the tomato base and lima beans are true to the original, whether that came from Virginia, Georgia, North Carolina or somewhere else (no one's quite sure). The good news is that you can claim it as an old family recipe, wherever you’re from. Your guests will have no way of proving otherwise!
Cooktop Cove
Southern Brunswick Stew
10 minutes
2 hours
2 hours 10 minutes
3 tablespoons butter or bacon grease
1 yellow onion, diced
2 cloves garlic, diced
1 teaspoon cayenne pepper
Fresh ground pepper to taste
2 tablespoons Worcester sauce
½ cup barbecue sauce
3 tablespoons chili sauce (optional)
1 rotisserie chicken, meat shredded
1 28-ounce can fire-roasted crushed tomatoes
3 cups chicken broth (low salt)
1½ cup frozen sweet corn
1½ cup frozen lima beans
½ lemon
3-5 dashes hot sauce, to taste
Melt the butter or bacon grease in a large pot over a medium heat. Add the onion and sauté until translucent, about 5 minutes.
Add the garlic, cayenne, and pepper and stir until everything is homogenous and the garlic is fragrant, about 3 minutes.
Add the Worcester sauce, barbecue sauce, chili sauce, and chicken and mix well.
Add the tomatoes, chicken broth, corn and beans. Increase the heat and stir continuously until the mixture reaches a boil.
Reduce the heat to medium-low and simmer for 2 hours.
Squeeze in the juice of the half lemon and add the hot sauce before serving.
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