Brunswick Stew

Every year when fall begins to come on, I like to make a good, warm, filling pot of stew. I'd like to share my recipe for Brunswick Stew. It's a combination of many recipes I've tried over the years, and it's turned out to be a delicious combo if I do say so myself! This recipe fills a 6 qt crockpot. I always like to make a large portion, because leftovers can be frozen, or you can always share with someone! I'm going to list the "can" version, which is delicious, but when I make it, I like to substitute as much as possible with leftovers for the chicken, ham, and pork. I deliberately plan my menu in the weeks ahead, and freeze leftover meat to use in the stew. Obviously, it's healthier this way, but I can't say the taste is much different. This is a great Sunday dinner recipe because all you have to cook is the ground beef, which obviously can be done ahead. (I usually use taco leftovers for this.) Enjoy!

Brunswick Stew

1 14.5 oz. diced new potatoes, drained

1 14.5 oz. whole corn, drained

2 14.5 oz. cans cream corn

1 10 oz. Ro-Tel tomatoes

1 29 oz. diced tomatoes

2 5 oz. flat cans chunky ham

2 10 oz. cans chicken breast

1 18 oz. prepared shredded pork barbecue

(I buy Lloyd's brand, in the meat section sold in a plastic container)

1 lb. ground beef or chuck, browned and drained

2 envelopes onion soup mix

1 c. ketchup

1 c. Cattleman's smoked barbecue sauce

2 Tbsp. sugar

1 tsp. salt

1/2 tsp. pepper

4 Tbsp. liquid smoke

Cook in crockpot on low for 4-6 hours.