1-First Step: Prepare Ingredients Begin by gathering and prepping all the necessary ingredients. Finely chop 1 large onion, mince 2 cloves of garlic, dice 1 red bell pepper (optional), and chop 2 stalks of celery (optional). Peel and dice 1 pound of Yukon gold potatoes if using. Measure out all the remaining ingredients to ensure a smooth cooking process.

2-Second Step: Sauté Aromatics Heat 1 to 1 ½ tablespoons of canola or olive oil in a large Dutch oven or heavy stock pot over medium heat. Add the chopped onion, bell pepper, and celery, cooking until the vegetables are tender and fragrant, about 5 to 10 minutes. Then add the minced garlic and cook for an additional 1 to 3 minutes while stirring constantly to prevent burning. This forms the flavorful base of your Brunswick Stew.

3-Third Step: Incorporate Tomato Paste and Broth Mix 2 tablespoons of tomato paste with a small amount of the chicken broth to thin it slightly. Stir this mixture into the pot with the sautéed vegetables. Then add the remaining 2 ¼ to 3 cups of chicken broth (or more if a thinner stew is desired), and all 3 cans of fire-roasted diced tomatoes with their liquid. Stir well to combine these flavorful liquids.

4-Fourth Step: Add Vegetables and Seasonings Mix in 1 to 1 ½ cups each of frozen corn kernels and frozen lima beans (or alternatives like green beans or butter beans). Add the diced Yukon gold potatoes if using. Then stir in ¾ to 1 cup of barbecue sauce, 2 tablespoons of brown sugar, 1 tablespoon Worcestershire sauce, 1 to 1 ½ teaspoons hot sauce (adjust to your heat preference), ¼ teaspoon fresh ground black pepper, ⅛ teaspoon crushed red pepper (optional), and 1 to 2 pinches of cayenne pepper for balanced spice and depth. Stir thoroughly to blend.

5-Fifth Step: Simmer the Stew Bring the mixture to a gentle low boil over medium-high heat. Once boiling, reduce heat to maintain a low simmer and leave the pot uncovered. Cook for 15 to 20 minutes or until potatoes (if used) are tender and the flavors meld beautifully. Stir occasionally to prevent sticking and ensure even cooking.

6-Sixth Step: Add Meats Fold in 2 to 3 cups of pulled smoked pork, 1 ½ to 4 cups of cooked diced or shredded chicken (smoked or roasted), and optionally ½ pound of smoked brisket or other smoked meat. Allow the stew to simmer for an additional 5 to 10 minutes to warm the meats through and combine the smoky flavors throughout the dish.

7-Seventh Step: Adjust Seasoning and Serve Taste the stew and adjust seasoning with salt, additional pepper, or more hot sauce according to preference. Serve warm in bowls. Optionally, drizzle extra barbecue sauce on top for added flavor. This Brunswick Stew pairs wonderfully with traditional Southern sides like sourdough dinner rolls or cornbread.