I don't know why, but I'm on a mission to make some stew soon. Never done it before. I've had all kinds.

Started watching youtube videos to gather different recipes. Heck some folks call it chicken muddle.

Any of y'all got a recipe you'd share with me/us?

I bought some from the Ladies Civitans this weekend. It was too mild. I doctored it with Tiger Sauce and Tony Cachere and bout got it too hot.
If I were going to make some I�d used pulled pork bbq for my meat.

Sounds good. I have about a pound from my last smoke.

Boy that tiger sauce is like crack rock. Highly addictive.

I love that stuff.

INGREDIENTS

16 tablespoons (2 sticks) salted butter
2 large onion, cut into small dice (3 cups)
2 tablespoons minced garlic
2 teaspoons ground cayenne pepper
1 tablespoon freshly ground black pepper
1 tablespoon sea salt
1/4 cup high-quality Worcestershire sauce, such as Lea & Perrins
1/2 cup vinegar-pepper based barbecue sauce
1 1/2 cups sweet brown sugar-and-mustard-based barbecue sauce
1 pound pulled smoked chicken
1 pound chopped smoked pork
8 ounces chopped smoked brisket
8 ounces chopped smoked turkey
36 ounces (4 cups) high-quality crushed, canned no-salt-added tomatoes (I use my home canned tomatoes)
8 cups homemade or no-salt-added chicken broth, or more as needed
2 cups coarsely chopped vine-ripened tomatoes (optional)
21 ounces (4 cups) frozen sweet yellow or white corn whole kernel
20 ounces (scant 4 cups) frozen butter beans (baby lima beans)
10 dashes Texas Pete Hot Sauce, Tabasco or any similar hot sauce, or to taste.

**Sometimes, I add small boiled potatoes at the end of cooking. Some folks like potatoes added some don't. Also, I add about a third of a cup of brown sugar when adding the BBQ sauces and spices...I like the undertone it gives the stew.

Cook times always vary to get the stew to your accepted consistency.
DIRECTIONS

Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onions and cook for about 15 minutes, stirring occasionally, until translucent.

Stir in the garlic and cook for 3 to 5 minutes, until fragrant, then add the cayenne pepper, black pepper, salt and Worcestershire sauce, stirring to incorporate. Cook for 6 to 8 minutes, then stir in the two barbecue sauces and all of the smoked meat, making sure to stir so that all the meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.

Uncover and add the crushed tomatoes and the broth. Increase the heat to high and bring just to a boil, then reduce the heat to low and cook, uncovered, for 2 hours, stirring occasionally.

Add the chopped tomatoes, if using, the corn, butter beans and hot sauce. Cook, uncovered, for 30 minutes or until the stew is thick enough for a spoon to stand in.

Add broth as needed to adjust the consistency to your liking.

Serve hot, or divide into containers to cool completely before storing.

Maggie, I appreciate it!

Sure thing and I am sure you know Brunswick Stew recipes can be adjusted nine ways from Sunday ... when I make it, that is the basic but I add to or take away as the mood strikes me or as I have the ingredients. Good luck!

Planning to smoke some chicken and maybe more pork shoulder Friday. Then I'm going to throw everything together in our Dutch oven and cook it over my outdoor cooktop for several hours. I'm excited.

Wife just got over on me...as she claimed lima beans and butter beans were the same thing. I swore (and still do) that they are unique even if they are from the same plant.

Obviously, doing it from scratch is no doubt the way to go, smoking or cooking your own meats, etc.

But in a pinch, if you just want to throw a pot of brunswick stew together at the hunting camp or something and feed a good number of folks, this easy recipe is actually pretty good. And you don't really have to cook it as long as they say to, it's all from a can for the most part, all already cooked to begin with.

http://www.geniuskitchen.com/recipe/brunswick-stew-202784

That recipe must not be complete. The picture shows potatoes and limas but ingredient list does not include it...

Well, sugah, your wife is correct. They are both domesticated legumes just different varieties. Although both lima beans and butter beans come from the same genus, they are actually two different types of beans. The smaller version is known as baby lima beans, while the larger versions of lima beans are what many people know to be butter beans.

Lima beans are what yankees call butterbeans.

In the comments some folks talk about adding limas and potatoes. I'd probably say to keep with the "can" theme, throw a large can of Veg-All in there.

Not knocking your find but do you realize all the sodium used in those canned goods?

Yes, I actually also add a 1/2 cup of salt, I love sodium. Thanks for pointing it out.