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Brisket and Chicken Brunswick Stew

Brisket and Chicken Brunswick Stew

Brunswick Stew is a classic southern comfort food, packed with corn, tomatoes, lima beans and meat. This Texas style Brisket and Chicken Brunswick Stew recipe, uses leftover shredded chicken and brisket to create a hearty dinner perfect for the cold winter months. 
Course Main, Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 - 8 people
Author Heather H. of Kitchen Concoctions: www.kitchen-concoctions.com

Ingredients

  • 1 tablespoon corn or canola oil
  • 1 large yellow onion, diced
  • 4 cloves garlic, minced
  • 2 cups reduced sodium beef broth
  • 1 (28-ounce) can fire-roasted diced tomatoes
  • 1 (15-ounce) can whole kernel corn, drained
  • 1 (15-ounce) can cream-style corn
  • 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 each kosher salt and black pepper
  • 2 cups chopped leftover barbecue beef brisket, without barbecue sauce
  • 2 cups shredded chicken
  • Hot sauce, for serving (optional)

Instructions

  1. Heat oil in a large stock pot or Dutch oven over medium-high heat. Add onions and sauté until translucent, about 5-8 minutes. Add garlic and sauté for 1-2 minutes.
  2. Reduce heat to medium-low and stir in the beef broth, tomatoes, whole kernel corn, creamed corn, lima beans, chili sauce, brown sugar, mustard. Worcestershire sauce, salt and black pepper. Let simmer for 10-15 minutes, or until lima beans are warm and cooked through.

  3. Stir in shredded chicken and chopped brisket. Cover and let simmer for 10-15 minutes.

  4. Serve with hot sauce, if desired.

Recipe Notes

adapted from United Tastes of Texas: Authentic Recipes from All Corners of the Lone Star State