Brunswick Stew
A smoky, tomato-BBQ stew loaded with pulled pork, chicken, corn, lima beans, and potatoes — no added sugar, just bold barbecue flavor. The easiest way to turn leftovers into a brand new dinner.
Servings: 8
Cost: $17.99, $2.25 per Serving
Ingredients
- 1 Tablespoon Oil
- 1 Large Onion finely chopped
- 2 cloves garlic minced
- 2 cups Low Sodium Chicken Broth
- 2 cans Fire Roasted Diced Tomatoes 14.5 ounces
- ¼ cup Tomato Paste
- 1 cup Frozen Corn
- 1 cup Frozen Lima Beans
- ¾ cup Barbecue Sauce
- 1 pound Yukon Gold Potatoes peeled and diced
- 1 Tablespoon Worcestershire Sauce
- 1 teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- ⅛ teaspoon Crushed Red Pepper Flakes optional
- 2 cups Pulled Pork shredded
- 2 cups Cooked Shredded Chicken breasts thighs or roasted
Instructions
- Heat the oil in a large pot over medium high heat. Add in the diced onions and saute for 5-6 minutes until softened.
- Add in the minced garlic and cook for about a minute until aromatic.
- Stir in the chicken broth, fire roasted diced tomatoes, tomato paste, frozen corn, frozen lima beans, Barbecue sauce, potatoes, Worcestershire sauce, salt, pepper, paprika, red pepper flakes, pulled pork and shredded chicken.
- Stir to combine and bring the mixture to a low boil.
- Reduce the heat and simmer for 20-25 minutes until the potatoes are tender.
Notes
Any leftover shredded protein can be used for this recipe.
Any veggies can be added or switched out in this recipe as well.
This stew thickens as it sits, so if you're reheating leftovers, stir in a splash of chicken broth to loosen it back up. For the smokiest broth, use fire roasted diced tomatoes instead of regular.
Nutrition
Calories: 363kcal | Carbohydrates: 50g | Protein: 22g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 1218mg | Potassium: 906mg | Fiber: 5g | Sugar: 22g | Vitamin A: 513IU | Vitamin C: 28mg | Calcium: 102mg | Iron: 4mg
