Brunswick BBQ Beer Stew

with Original Barbecue Sauce
time: 30-60 minutes | serves: 6 to 8
  • 1 tbsp olive oil
  • 1 small white onion, diced
  • 1 tbsp garlic, minced
  • 3 cups chicken stock
  • 1 14.5-oz can diced tomatoes
  • 1 tbsp Worcestershire sauce
  • 1 1/2 cups Sweet Baby Ray's Original Barbecue Sauce
  • 1 can Jack's Abby Copper Legend Octoberfest
  • 1/2 tsp crushed red pepper
  • 1 tsp kosher salt
  • 1 bay leaf
  • 1 tsp thyme
  • 2 cups pulled pork, shredded
  • 1 1/2 cups lima beans
  • 2 cups corn
  • For serving: cornbread
  • Original Barbecue Sauce BBQ (undefined)
  • In a large pot, heat olive oil over medium heat. Add onion and cook, stirring frequently, until translucent. Add garlic and cook for an additional two minutes.
  • Pour in chicken stock, tomatoes, Sweet Baby Ray's Original Barbecue Sauce, Jack's Abby Copper Legend Octoberfest, Worcestershire sauce, bay leaf, crushed red pepper, and salt. Stir well. Mix in lima beans, corn, and pulled pork.
  • Bring to a boil and reduce the heat to a simmer. Place a lid on the pot and simmer, stirring occasionally, for 45 minutes or until thickened to the desired consistency.
  • Serve warm with cornbread.

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