Southern Brunswick Stew (Print Version)
# Ingredients:
→ Base & Vegetables
01 -
4 Tbsp butter
02 -
1 large onion, chopped
03 -
5 garlic cloves, finely chopped
04 -
2 cups frozen corn
05 -
2 cups frozen lima beans
06 -
1.5 cups frozen okra
07 -
1 14oz can diced tomatoes
→ Liquids & Seasonings
08 -
4 cups chicken broth
09 -
1 cup barbecue sauce
10 -
2 Tbsp Worcestershire sauce
11 -
1-2 tsp hot sauce
12 -
1 tsp ground black pepper
13 -
½ tsp cayenne pepper
→ Meats
14 -
2 cups cooked pulled chicken
15 -
2 cups cooked pulled pork
16 -
2 cups cooked beef brisket
# Instructions:
01 -
Heat butter in a large soup pot over medium high heat. Add chopped onion and sauté until it starts to brown up.
02 -
Add in garlic, stir and cook 1-2 minutes.
03 -
Add remaining ingredients: frozen corn, lima beans, okra, tomatoes, chicken stock, worcestershire sauce, hot sauce, barbecue sauce, pepper, cayenne and all three meats. Mix well.
04 -
Bring to a boil, then reduce heat to low. Cover and cook 30-40 minutes until flavors combine and vegetables are tender.
05 -
Add all ingredients into 6qt or larger slow cooker. Mix well. Cover and cook on low for 5 hours or high for 3 hours.
06 -
Set instant pot to the Saute setting. Add butter and, once hot, add chopped onions. Sauté a few minutes until they start to brown up. Stir in garlic and cook one to two minutes. Turn off the pressure cooker. Add remaining ingredients into pressure cooker and stir well. Seal the lid, press Manual/Pressure Cook, and set timer to 5 minutes on High (it will take 10-15 minutes for pressure to build up). When time is up, allow 10 minute natural release.
# Notes:
01 -
As with any stew, this makes great leftovers, as the flavors seem to get accentuated as it rests.
02 -
Refrigerate leftovers in an airtight container for 3-4 days. Reheat in a pan on the stovetop. You may want to add a little extra water when reheating.
03 -
You can also freeze this stew in an airtight container for 2-3 months, for best quality.