BRUNSWICK STEW RECIPE RECIPES

Steps:

• Halve and thinly slice 1 large yellow onion (about 2 cups). Finely dice 2 medium carrots and 2 celery stalks (about 1 cup each). Mince 3 garlic cloves. Cut 12 ounces baby potatoes into 1-inch-thick rounds.
• Heat a large pot or Dutch oven over medium-high heat. Add 2 tablespoons olive oil and 2 tablespoons unsalted butter and heat until the butter is melted. Add the onion, carrots, celery, potatoes, and garlic. Cook until the onions begin to soften and garlic is fragrant, about 5 minutes.
• Add 2 teaspoons dried thyme, 2 teaspoons mustard powder, 2 teaspoons kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 1 minute. Add 1 (about 14-ounce) can diced tomatoes and their juices and cook until bubbly and fragrant, about 2 minutes more.
• Add 1 (32-ounce) carton low-sodium chicken broth and bring to boil. Reduce the heat to low and simmer until the potatoes begin to soften, 15 minutes. Add 2 tablespoons Worcestershire sauce, 1 tablespoon packed brown sugar, 2 cups shredded, cooked chicken, 2 cups pulled pork, 1 cup frozen lima beans, and 1 cup frozen corn kernels. Increase the heat to medium and bring to a simmer. Simmer uncovered until it starts to thicken, about 20 minutes more.
• Add 3/4 cup Carolina-style barbecue sauce. Simmer until the vegetables are softened and the soup is thickened, about 15 minutes. Taste and season with more kosher salt or barbecue sauce as needed. Serve with a side of cornbread, coleslaw, or salad desired.

Steps:

• In a large pot over medium heat, melt butter. Add carrots and celery and season with salt and pepper. Cook, stirring often, until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add flour and stir until vegetables are coated, then add chicken, thyme, bay leaf, potatoes, and broth. Season with salt and pepper. Bring mixture to a simmer and cook until the chicken is no longer pink and potatoes are tender, 15 minutes. Remove from heat and transfer chicken to a medium bowl. Using two forks, shred chicken into small pieces and return to pot.  Garnish with parsley before serving.