Chicken and Brisket Stew

As a kid growing up in our hometown, it was almost expected that you ate some form of stew in the cold months. Whether it was previously frozen, in a can, already on the stove, or at the local firehouse ready to pick up in a couple hours, you were sure to find it in front of you at some point.


I've had said stew with venison, chicken, beef, squirrel , elk, and even shrimp before. I'm a fan of it all. Even the cold weather that typically accompanies stew. Well, as long as there is at least two good snow storms that hit.

So I set out to make my very own. I'm a huge fan of lots of meat, so I decided I'd throw two types of it in there. I don't have any deer in my freezer, but that definitely will be a candidate for the next batch. Also, you have to make this stuff in big batches. Because there are days where you'd like to just take some out of the freezer to heat up in a hurry. Really, it's because it's that damn good. Let's get started.

This recipe for me, is a two day process, because the meats have to be be cooked and shredded. I have done this where I throw the meats in the crock pot the night before, and started the stew in the morning. Or if you want to just go ahead and cram it all in one day, I won't judge. I'll stand and admire your ability.

So literally. You throw everything in the crock pot. Or, two if you make a double batch like me. All you need is:

3lbs chicken
3lbs beef brisket (or venison, or even chuck roast if you're saving pennies)
1 cup bbq sauce (bottle, or homemade. again I'm not judging)
2 cloves garlic
seasoned salt 
pepper
1 cup beef broth

1.  Cook on low for 6-8 hours
2.  Shred and set aside for stew.


^ I've been known to have a little meat missing after shredding. I'm just going to say. Some things need to be taste tested. A few times. This always applies with wine and whiskey as well.


Stew:

2 large onions, chopped 
3 garlic cloves, minced
2 tbsp butter
1 tbsp olive oil
2 tbsp beef paste <--this is what i use
2 (28oz each) fire roasted tomatoes
24 oz frozen corn
18 oz frozen lima beans
1 big can creamed corn
1 tsp cinnamon
1 (12oz) chili sauce
1 tbsp brown sugar
1 tbsp mustard (deli or yellow)
1 tbsp Worcestershire
1/2 tsp white pepper
1 tbsp lemon juice 
sriracha (optional)
shredded meats

1. Heat olive oil and butter in pot. Sauté onions until almost clear, add garlic, and cook another couple minutes. Add remaining ingredients, minus meat. Bring to almost boil, then simmer on low for a couple hours.
2. Add the meats and bring to almost boil again. Serve.



*Sometimes I'm feeling silly and add shredded cheese to the top, or even sour cream. You can feel silly with me if you'd like and give it a try.
**This freezes very well.