BRUNSWICK STEW

YIELDS: 6 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 2+ HOURS





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1/2-lb of Curly’s Pulled Pork (sauceless) 10-oz can of Rotel Tomatoes - Mild
1/2-lb of Curly’s Pulled Chicken (sauceless) 15-oz can of Diced White Potatoes
(or 1 pound of either) 15-oz can of Whole Kernel Sweet Corn
1 stick of Unsalted Butter 14.25-oz can of Cream Style Corn
3 stalks of Celery (diced) 8-oz can of Tomato Sauce (no salt)
4-oz of BBQ sauce (4Rivers preferred) 14.5-oz can of Sliced Sweet Carrots
4-oz of Worcestershire Sauce 14.5-oz of Beef Broth
1-lg. sweet onion (chopped)

SPICES

2-cloves of garlic (finely chopped)
3/4 teaspoon of paprika
1/2 teaspoon ground cumin
1/4 teaspoon of cayenne pepper
22-oz can of Bush’s Grillin' Beans
(1st Choice-Southern Pit BBQ flavor)
(2nd Choice-Steakhouse Recipe flavor)

OPTIONAL ITEMS

Saltine Crackers and Green Onion - Cornbread




COOKING INSTRUCTIONS


Using the butter to saute the onions, carrots, garlic and celery on medium until tender.

Add in the tomato sauce, Rotel tomatoes (undrained) and the Grillin' Beans (undrained).
Stir thoroughly!

Drain the liquid from the Whole Kernel Corn and Diced White Potatoes and add to the pot.
Stir thoroughly!

Add in the spices, Worcestershire & BBQ Sauce, Creamed Corn and Beef Broth.

Add in the meat and stir thoroughly. Bring to a low boil for 2 minutes and continue stirring!

Reduce heat and simmer for 2-4 hours and stir occasionally.

Serve with saltine crackers or better yet, corn bread.



TWO PEAS