Brunswick Stew

I have a really easy Brunswick stew recipe already posted earlier on my blog.   I found another one that I also like. I made a couple of changes to make it easy to do.  Not as easy as the first one but it's worth the extra time it takes to make it.

NOTE...this makes a huge pot.  Unless you are feeding a crowd. Cut it in half.  I still use the same amount of meat though.  
Curley's pork without sauce
Curley's chicken without sauce
(FYI...Publix usually runs them BOGO Every once in a while.  When they do I know it's time to make stew)
1/2 cup butter
2 cups chopped onion
2 teaspoons minced garlic that you buy already minced up in a jar.
2 32oz cartons of chicken broth
1 28oz can of crushed tomatoes
1 16oz package of frozen corn
1 16oz package of petite baby limas
1 15oz can of tomato sauce
1 1/2 cups of your favorite BBQ sauce (vinegar based works best.  If YOUR favorite sauce is not vinegar based just add a tablespoon of vinegar)
2 tablespoons of Worcestershire sauce
1 teaspoon black pepper
1/2 teaspoon salt
In a large dutch oven melt butter.  Add onion and garlic.  Sautee just until onion is tender. Stir frequently.
Stir in broth and next 6 ingredients.  Bring to a boil then lower to a simmer for 30 minutes.  Add both meats and salt and pepper.  Simmer for another 30 minutes.  It's now ready to eat!

If you want it thicker don't add add the chicken broth.  Add 1 at first and then adjust with the second one.