Easy Brunswick Stew

By Patlynn

stew

Ingredients

• 1 (32 ounce) container chicken broth
• 4 cups frozen cubed hash browns
• 3 (18 ounce) containers fully cooked shredded beef in barbecue sauce
• 3 (14.5 ounce) cans diced tomatoes with garlic and onion, undrained
• 1 (15.25 ounce) can sweet whole-kernel corn, drained
• 1 (16 iybce) can cream-style corn
• 1 (15.25 ounce) can sweet peas, drained
• 1 tablespoon hot sauce
• 1 teaspoon pepper

Details

Servings 5

Preparation

Step 1

Combine the broth and hash browns in a large Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes. Add beef and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 hour, stirring occassionally.

NOTE: For testing purposes only, we used Lloyd's Seasoned Shredded Beef in this recipe.