Description
This chunky chicken-and-brisket stew is easy to pull together and most of the cooking is unattended. It’s teeming with tomatoes, corn, and lima beans – all classic Brunswick stew ingredients. Cornbread is the traditional side dish, but I’ve changed it up a bit with sweet potatoes in the mix.
Ingredients
Scale
- 2 large onions (chopped)
- 2 garlic cloves (minced)
- 1 tablespoon vegetable oil
- 1 1/2 tablespoons jarred beef soup base
- 2 pounds uncooked skinned and boned chicken breast
- 1 28-ounce can fire-roasted crushed tomatoes
- 1 12-ounce package frozen white shoepeg or whole kernel corn
- 1 10-ounce package frozen cream-style corn, thawed
- 1 9-ounce package frozen baby lima beans
- 1 12-ounce bottle chili sauce
- 1 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon coarsely ground black pepper
- 1 pound cooked chopped barbecue beef brisket (without sauce)
- 1 tablespoons fresh lemon juice
- hot sauce (optional)
Instructions
- Sauté onions and garlic in hot oil in a 7.5-quart Dutch oven over medium-high heat 3 to 5 minutes or until tender.
- Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low and cook, stirring occasionally, 2 hours.
- Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
- Prep Time: 25 minutes
- Cook Time: 2 hours 10 minutes
- Category: Main