Brunswick Stew
Boston Butt leftovers (about 1 1/2 lbs. of the meat)
chicken broth (~1/2 cup?)
3/4 can of peas, drained
1 can creamed corn
1 small can lima beans, drained
1 medium onion, diced
1 can crushed tomatoes
2 healthy tbls. Worcestershire sauce
1/2 tbls. sage
ketchup
black pepper
1 lb. baking potatoes, boiled and mashed
If you already have the meat cooked and shredded, then your prep is really a breeze. Cut the potato into chunks and boil. Add the onions to soften. Drain the potatoes and mash. Combine everything in a large dutch oven over low heat. Eyeball the ketchup. It should be pretty thick because it is a stew!
Simmer for about an hour, stirring occasionally to prevent any burning on the bottom (Mine burned a little on the bottom b/c I think I had the heat up too high initially). Serve it up and enjoy!
Notes: This is a very old recipe handed down. The original calls for this to be doubled. I cut it in half to adjust for the amount of meat we had leftover and it will still make plenty.
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