This stew may not look like much, but oh my, it is really good. The recipe is from Southern Living’s October 2011 issue. It makes 8 servings.
Chicken-and-Brisket Brunswick Stew
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 ounce) can fire-roasted crushed tomatoes
1 (12 ounce) package frozen white shoepeg or whole kernel corn
1 (10 ounce) package frozen cream-style corn, thawed
1 (9 ounce) package frozen baby lima beans
1 (12 ounce) 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
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.
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.
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.
By my calculations – Per serving – Calories: 587, Total Fat: 20.5g, Sat. Fat: 6.6g, Carb: 55.8g, Fiber: 6.6g, Protein: 43.1g