Brunswick Stew

• Gluten free

• Meat

  • 3 cups Chicken, cooked
  • 1 lb Pork, smoked

• Produce

  • 1 (16-ounce package Corn, frozen
  • 4 cloves Garlic
  • 1 Green bell pepper
  • 1 (16-ounce package Lima beans, frozen
  • 2 cups Onion
  • 1 (28-ounce can Tomatoes

• Canned Goods

  • 2 (32-ounce cartons Chicken broth

• Condiments

  • 1 (15-ounce can Tomato sauce
  • 1 1/2 cups Vinegar-based barbecue sauce
  • 2 tbsp Worcestershire sauce

• Baking & Spices

  • 1 tsp Black pepper, ground
  • 1/2 tsp Salt

• Dairy

  • 1/2 cup Butter

Found on pauladeenmagazine.com

Description

Ingredients

• ½ cup butter
• 2 cups chopped onion
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 2 (32-ounce) cartons chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (16-ounce) package frozen corn
• 1 (16-ounce) package frozen lima beans
• 1 (15-ounce) can tomato sauce
• 1½ cups vinegar-based barbecue sauce*
• 2 tablespoons Worcestershire sauce
• 1 pound chopped smoked pork
• 3 cups chopped cooked chicken
• 1 teaspoon ground black pepper
• ½ teaspoon salt

Directions

• In a large Dutch oven, melt butter over medium-high heat. Add onion, bell pepper, and garlic; cook, stirring frequently, for 8 minutes or until just tender. Stir in broth and next 6 ingredients, and bring to a boil. Reduce heat, and simmer for 30 minutes. Stir in pork, chicken, pepper, and salt, and simmer 30 minutes more.