Chicken-and-Brisket Brunswick Stew

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 1

Ingredients:

2 large onions, chopped

2 garlic cloves, minced

1 tablespoon vegetable oil

1 1/2 tablespoons jarred beef soup base

2 pounds skinned and boned chicken breasts

1 (28-oz.) can fire-roasted crushed tomatoes

1 (12-oz.) package frozen white shoepeg or whole kernel corn

1 (10-oz.) package frozen cream-style corn, thawed

1 (9-oz.) package frozen baby lima beans

1 (12-oz.) bottle chili sauce

1 tablespoon brown sugar

1 tablespoon yellow mustard

1 tablespoon worcestershire sauce

1/2 teaspoon coarsely ground pepper

1 pound chopped barbecued beef brisket (without sauce)

1 tablespoon fresh lemon juice

hot sauce (optional)

Directions:

1. Sauté onions and garlic in hot oil in a 7.5-qt. Dutch oven over medium-high heat 3 to 5 minutes or until tender.
2. Stir together beef soup base and 2 cups water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low, and cook, stirring occasionally, 2 hours.
3. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce, if desired.
4. Note: We tested with Superior Touch Better Than Bouillon Beef Base and Muir Glen Organic Fire Roasted Crushed Tomatoes.

By RecipeOfHealth.com