BRUNSWICK STEW

YIELDS: 4 SERVINGS
PREP TIME: 15 MINUTES
TOTAL TIME: 2+ HOURS





INGREDIENTS


REFRIGERATED ITEMS

PANTRY ITEMS

1/2-lb of Curly’s Pulled Pork (sauceless) 14-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 Corn
3 stalks of Celery (diced) 14.75-oz can of Cream Style Corn
1 cup of Baby Carrots (diced) 8-oz can of Tomato Sauce (no salt)
16-oz of beef broth 1-sweet onion (chopped)
1 stick of Unsalted Butter 2-cloves of garlic (finely chopped)
2-oz of Worcestershire Sauce 3/4 teaspoon of paprika
1/2 teaspoon ground cumin
1/4 teaspoon of cayenne pepper
14-oz can of Bush’s Grillin' Beans
(Southern Pit BBQ flavor)

OPTIONAL ITEMS

Saltine Crackers and Green Onion




COOKING INSTRUCTIONS


Using the butter to saute the onions, baby 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 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 hours and stir occasionally.

Serve with saltine crackers or better yet, corn bread.



TWO PEAS