This was dinner on Saturday, a new stew recipe. It was good but a little to meaty for me. It's a very hearty stew and I would make it again. I'm pretty sure my sons would love this. A good green salad and a big slice of garlic bread and you are ready to go.
2 large onions, diced
2 garlic cloves, minced
1 tablespoon of vegetable oil
11/2 tablespoons jarred beef soup base
2 pounds skinned and boned chicken breast
1- 28 ounce can fire roasted crushed tomatoes
1-12 ounce package frozen white shoepeg or whole kernel corn
1-10 ounce package frozen creamstyle corn, thawed (I couldn't find this so I used 2 cans of cream style corn)
1-9 ounce package of frozen baby lima beans
1-12 ounce bottle chili sauce
1 tablespoon of brown sugar
1 tablespoon of yellow mustard
1 tablespoon of Worcestershire sauce
1/2 teaspoon ground pepper
1 pound chopped barbecued beef brisket (without sauce)
1 tablespoon fresh lemon juice
hot sauce (optional)
Saute onions and garlic in hot oil in a Dutch oven over medium heat 3-5 minutes or until tender.
Stir together beef soup base and 2 cups of water, and add to Dutch oven. Stir in chicken and next 9 ingredients. Bring to a boil. Cover, reduce heat to low and cook, stirring occasionally, 2 hours. Uncover and shred chicken into large pieces using 2 forks. Stir in brisket and lemon juice. Cover and cook 10 minutes. Serve with hot sauce if desired.
Makes 16 cups
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