Dutch Oven Brunswick Stew

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can reduce sugar and additives.

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water with seasoning

Water with seasoning is more cost-effective.

green beans

🥗Healthier: fresh green beans

💰Cheaper: canned green beans

Canned beans are often cheaper and easier to find.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: instant mashed potatoes

Instant potatoes save time and cost.

Preheat the Dutch oven with barbecue briquettes.

Melt a mixture of butter and lard in the Dutch oven until hot.

Add 1 medium to large diced onion and sauté until soft and translucent, about a few minutes.

Add 2 cloves of crushed garlic and stir for a few seconds, being careful not to burn it.

Pour in 500 ml (2 cups) of homemade chicken broth and 500 ml (about 2 cups) of tomato passata, stirring to combine.

Bring the mixture to a bubble, cooking for a minute or two.

Add 1 cup of barbecue sauce and 1 cup of hot sauce, mixing well.

Add 250 g (about 1.5 cups) of kidney beans and 250 g (about 1.5 cups) of frozen sweet corn.

Stir in 500 g (about 1 pound) of roasted pork and 250 g (about half a pound) of leftover turkey.

Cover the Dutch oven and place it on indirect heat, adjusting the coals to avoid direct contact with the bottom.

Cook for 2 to 3 hours, stirring occasionally and checking for dryness, adding more liquid if necessary.

After 2.5 hours, check the stew; it should be thickened, with flavors incorporated and meat tender.

Cooking Techniques

Equipment Needed

Spice Level: