Brunswick Stew
The perfect recipe to kickstart the new year; utilizing your leftover Christmas Ham!
I make Brunswick Stew once a year and it is always during the week following Christmas! I use leftover ham from The Honey Baked Ham Company along with pulled pork (frozen from Summer; 6 months prior) and my Baked Cajun Chicken Breasts. This trinity of pork and chicken create an amazing depth of flavor that comforts the soul! This recipe creates a large batch, so I like to freeze meal-sized portions to enjoy through out the year until the following New Year. Do you know what the best part is?…..my Brunswick Stew is CLEAN EATING!
In a large stock pot (over medium heat), sauté onions and garlic in extra virgin olive oil until tender. Add the black pepper and wordestershire sauce; stir. Simmer for 5 minutes. Add the BBQ sauces; stir.
Stir in the pork, ham, chicken, crushed tomatoes, diced tomatoes, corn, lima beans and chicken broth.
Simmer (on low to medium heat) for 2 to 3 hours. Serve hot. This stew can be frozen.
XOXO,
Kendallraye
Brunswick Stew
Equipment
- Large Stock Pot
Ingredients
- 1/3 cup Olive Oil Extra Virgin
- 3 cups Yellow Onion Chopped
- 2 bulbs Garlic Minced
- 2 teaspoons Black Pepper Freshly Cracked
- 1/2 cup Worcestershire Sauce
- 1 cup Mustard Vinegar Based BBQ Sauce (Smokin' Esso B's) Local brand ~ Conway, S.C.
- 1 cup Sweet Based BBQ Sauce (Stubb's) Original BBQ Sauce
- 1 pound Pulled Pork BBQ
- 1 pound Honey Baked Ham Diced; (The Honey Baked Ham Company)
- 1 pound Chicken Breasts Shredded; (See Notes)
- 28 ounces Crushed Tomatoes Reduced Sodium
- 28 ounces Diced Tomatoes Reduced Sodium
- 44 ounces Frozen White Corn
- 24 ounces Frozen Lima Beans
- 10 cups Chicken Broth Reduced Sodium
Instructions
- In a large stock pot (over medium heat), sauté onions and garlic in extra virgin olive oil until tender.
- Add the black pepper and wordestershire sauce; stir. Simmer for 5 minutes. Add the BBQ sauces; stir.
- Stir in the pork, ham, chicken, crushed tomatoes, diced tomatoes, corn, lima beans and chicken broth.
- Simmer (on low to medium heat) for 2 to 3 hours. Serve hot. This stew can be frozen.
Notes
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