Brunswick Stew

Brunswick Stew

This stew is a stick-to-your-ribs kind of meal with plenty of meat and vegetables.  When cooking your next roast beef, make enough for left-overs to use in this hearty soup.  The barbecue sauce is the magic ingredient, so make sure you use your favorite. I always use KC Masterpiece Original. Like all soups, it is even better the next day.

2 cups shredded roast beef

1 ½ cups water

1 ½ cups potatoes, peeled, diced or frozen hash browns, thawed

2 carrots, peeled, diced

1 can diced tomatoes

1 can cream-style corn

¼ cup barbecue sauce

½ teaspoon salt

Pepper to taste

1 cup lima beans or green beans

In a stockpot, combine all the ingredients and bring to a boil. Place the lid on the stockpot, turn down the heat, and simmer the stew for 45 minutes.  Stir often and check to see if more water is needed in the cooking process. Serves 8 bowls.