Brunswick Stew

1. 1

   Melt 2 tablespoons unsalted butter in a Dutch oven over medium heat. Add 1 diced small yellow onion and cook until translucent, about 3 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

   3 min
2. 2

   Stir in 1 (32-ounce) carton low-sodium chicken broth, 1 pound peeled and diced Yukon gold potatoes, 1 (14.5-ounce) can diced tomatoes and their juices, 1 cup frozen lima beans, and 1 cup frozen corn kernels. Bring to a boil over medium-high heat.

3. 3

   Reduce the heat to maintain a simmer. Cover and cook until the potatoes are tender, about 10 minutes.

   10 min
4. 4

   Stir in 1 pound shredded pulled pork, 1/4 cup barbecue sauce, 1 tablespoon apple cider vinegar, 1 tablespoon smoked paprika, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Bring back to a simmer and cook uncovered until the flavors meld, about 10 minutes. Taste and season with light brown sugar, barbecue sauce, kosher salt, or black pepper as needed.

   10 min

Recipe Notes

1. 5

   Make ahead: Brunswick stew can be made up to 3 days ahead and refrigerated in an airtight container. Reheat over medium heat.Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 6 months. Thaw in the refrigerator overnight and reheat over medium heat.