Brunswick stew brings back good memories for me. Butterflies in my stomach and that rush of feelings that you have encompass you while starting a new relationship with someone you love. When Jeremy and I first started dating, we had Brunswick stew together often. During school, we would take weekends and go down to visit his parents in Huntsville, Alabama. Many times while we were there, we got take out from a place called Dreamland BBQ. Their BBQ sauce is the vinegary type, and it's so good that it's delicious on its own, on a plain piece of white bread. Or at least, that was our favorite way to eat it. They also have a killer Brunswick stew. Once I saw a recipe for this soup in a Southern Living magazine, I knew I had to try it out.
It turned out delicious! I don't know if it is quite as good as Dreamlands, but it's pretty dang good. We gobbled up the entire pot in just a day or two. It's warm and spicy. One of our comfort foods for sure!
Adapted from SouthernLiving
2 large onions, chopped
2 garlic cloves, minced
1 Tbsp olive oil
1 1/2 Tbsp jarred beef soup base (I didn't have this, nor could I find it, so I used a packet of beef onion soup mix instead)
2 lbs chicken breasts
1 (28 oz) can fire-roasted crushed tomatoes
1 (12 oz) pkg frozen whole kernel corn
1 (10 oz) pkg frozen creamed corn, thawed
1 (9 oz) pkg baby lima beans
1 (12 oz) bottle chili sauce
1 Tbsp brown sugar
1 Tbsp yellow mustard
1 Tbsp worcestershire sauce
1/2 tsp pepper
1 Tbsp lemon juice
hot sauce for serving (optional)
Saute onions and garlic in hot oil in a dutch oven or large pot over medium-high heat 3-5 minutes or until tender. Stir together beef soup base and 2 cups water, then add to pot. Stir in the chicken and the next 9 ingredients and bring to a boil. Cover, reduce heat to low and cook, stirring occasionally for about 2 hours.
Uncover pot , remove and shred chicken. Stir in lemon juice. Return shredded chicken to the pot, cover and cook 10 minutes more. Serve with hot sauce.