Brunswick Stew Recipe

On the stove, in a large Dutch oven (6 quart) or similar size pot, melt butter over medium heat. Add onion, cooking for 5 minutes or until softened and beginning to brown. Add garlic and fennel seed cooking for 1 minute longer.

To the onion mixture add chicken, pulled pork, brisket, crushed tomatoes, diced tomatoes, chicken stock, mustard barbecue sauce, vinegar barbecue sauce, Worcestershire, seasoned salt, black pepper, cayenne, lima beans, corn, thyme and bay leaves. Stir to combine.

Bring to a boil then immediately lower the heat to low. Cover and simmer for 50-60 minutes.

Uncover and check thickness. Use two forks to shred the chicken. At this point, you can add additional stock to thin the brunswick stew or add tomato paste to thicken.

Remove bay leaves and thyme sprigs then serve hot with cornbread and hot sauce, garnished with additional thyme, if desired.

Crockpot Brunswick Stew:In a skillet on the stovetop, cook the onion and garlic in butter just until softened.Next, scrape into a 6 quart crockpot with the remaining ingredients and spices. Stir to combine.Lock the lid in place. Cook on low for 6 hours or on high for 3-4 hours. Stir and serve garnished with fresh thyme.