Southern Soul Brunswick Stew

• 1/2 lb. salted butter (2 sticks)
• 3 cups (2 large) finely diced sweet onion
• 2 Tbsp minced garlic
• 2 tsp. cayenne pepper
• 1 Tbsp. fresh ground black pepper
• 1 Tbsp. sea salt
• 1/4 cup high quality Worcestershire sauce
• 1/2 cup North Carolina vinegar barbecue sauce
• 1 cup sweet mustard based barbecue sauce (S.C.)
• 3 lbs. meat, preferably smoked
• 2 Quarts high quality canned tomatoes
• 2 cups coarsely chopped fresh tomatoes
• 1 quart sweet corn
• 1 quart baby butter beans
• 2 quarts chicken stock
• Texas Pete hot sauce

1. In a good cast iron stew pot or dutch oven, melt butter over med-high heat. Add diced onions, then garlic, and sweat till translucent, about 15 min. Stir in cayenne, black pepper, salt and Worcestershire sauce. simmer 6-8 min, then add BBQ sauces and meat to pot. Completely coat meat with sauce. cook for 10 min. Add tomatoes, corn and butter beans and chicken stock. Let simmer covered for 2 hours. Add more stock if liquid needed for correct consistency. Serve with Texas Pete and Cornbread. Pairs well with Beaujolais or lighter bodied red wine.

butter, sweet onion, garlic, cayenne pepper, fresh ground black pepper, salt, worcestershire sauce, north carolina vinegar barbecue sauce, sweet mustard based barbecue sauce, meat, tomatoes, tomatoes, sweet corn, butter beans, chicken stock, hot sauce

Taken from www.epicurious.com/recipes/member/views/southern-soul-brunswick-stew-51448801 (may not work)