OK. This is the closest I have seen to what I consider to be Brunswick Stew. While typically my Brunswick Stew doesn't include beef, I DO prefer the flavor that beef adds (and I like left-over chuck roast.) Typically, I use chicken, chuck roast, onions, corn, lima beans, hickory smoke flavoring, crushed tomatoes and the most important ingredient, imo, VINEGAR. I did not like the sweetness that the cream-style corn brought to this recipe. I prefer bags of frozen silver queen corn, baby lima beans. Ultimately, the brunswick stew is VERY thick and peppered throughout with lima beans and corn. It is a strange consistency--not like soup at all. The chicken is so shredded that it is not identifiable as chicken at all. AND, I prefer to cook in the pressure cooker my chicken and chuck roast separately, but in each include the salt, pepper, hickory smoke flavoring, a little Worcestershire sauce, onions. I just happen to like the way the pressure infuses the flavors throughout the meat. I usually remove the chicken from the broth to debone it and add the frozen veggies to the broth in the pressure cooker. AFter the veggies have cooked, I toss in the shredded chicken, beef, & tomato sauce and simmer again--slowly and probably for a couple of hours. As delicious as this is, it is definitely better after being refrigerated overnight, in my opinion. I make large batches and freeze.
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OK. This is the closest I have seen to what I consider to be Brunswick Stew. While...