Barrel House Brunswick Stew

2 whole chickens, pulled
3 pounds pulled pork
4 (14 1/2-ounce) cans diced tomatoes
3 (16-ounce) bags frozen lima beans
3 (16-ounce) bags frozen corn
3 onions, chopped
1 (32-ounce) can chicken broth
1 (24-ounce) bottle ketchup
1/2 cup white vinegar
1/2 cup Worcestershire sauce
1/2 cup dark brown sugar
1 tablespoon salt
1 tablespoon black pepper
1/2 cup Franks hot sauce

Combine all ingredients in a large stockpot. Cook Brunswick Stew over medium heat until heated through.

Barrel House BBQ

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Brunswick Stew Recipe from:


Tennessee Back Road Restaurant Recipes

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