I had tasted Brunswick stew once or twice and not thought much of it, but the ease of this recipe won me over. Its barbeculicious taste ended up quite pleasing the parentals and myself who ate it. Like most stews, you simply dump in a bunch of veggies, let it simmer, and, poof, you have a one-dish meal that warms you from the inside out. Better yet, this one is pretty much barbecue in a bowl with some classic Southern veggies: lima beans, corn, and tomatoes.
I sauteed fresh onions, peppers, and garlic since everything else was canned, but the recipe I based it off called for zero fresh ingredients and the canned tomatoes with garlic and onion instead. Ease or more freshness, you choose.
This particular recipe makes enough to feed an army of 12-15 by my estimates, so either feed it to lots of friends or plan on several meals of leftovers for the freezer. It was also packed with pork, so if you want more than a sprinkling of veggies in a meaty stew, you could cut the meat down by as much as a half. I used pulled pork from my favorite local barbecue restaurant, but any kind would do after you cook it down with all those ingredients.
Adapted from Southern Living
1 onion, chopped
1 green pepper, chopped
3 cloves garlic, chopped finely
3 lb. shredded cooked pork
4 cups frozen cubed hash brown potatoes
3 cans diced tomatoes, undrained
1 can whole kernel corn, drained
1 can cream-style corn
2 cups frozen lima beans
3/4 cup barbecue sauce
1 Tbsp. hot sauce (or more if you like it hot)
salt and pepper, to taste
Saute onions and peppers in a large soup pot over medium. Once they are tender, add garlic and stir. Then stir in the remaining ingredients. Bring stew to a boil; cover, reduce heat, and simmer, stirring often, 45 minutes.