Brunswick Stew

By spend with pennies

Ingredients

2 tablespoons butter
1 large onion (chopped)
4 cloves garlic (minced)
3 cups chicken stock
1½ cups frozen lima beans
1½ cups frozen corn kernels
14.5 ounces canned diced tomatoes (and juices, 1 can )
1 cup barbecue sauce
2 tablespoons Worcestershire sauce
¼ teaspoon celery salt
¼ teaspoon black pepper
¼ teaspoon cayenne pepper
2 cups prepared pulled pork (leftover, shredded, cooked)
2 cups cooked shredded chicken (or chopped)

Prep Time15mins
Cook Time35mins
Servings6

Instructions

In a Dutch oven, melt the butter over medium heat. Add the onion and cook until softened, about 3 minutes. Add the garlic and cook just until fragrant, about 1 minute more.

Stir in the chicken stock, lima beans, corn kernels, diced tomatoes with juice, barbecue sauce, Worcestershire sauce, celery salt, black pepper, and cayenne pepper.

Bring the mixture to a boil, then reduce the heat to a simmer and let simmer uncovered for 15 minutes. Add the pulled pork and chicken and simmer for an additional 15 to 20 minutes or until the stew is thickened.