Get your warm-belly warmed up, this Southern style stew will wrap you in layers of flavor. No need to stew over the list of ingredients, it's well worth it to make a big pot and have extra portions for lunch or dinner.
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Melt the butter in a large cast iron Dutch oven over medium heat. Saute the onion, bell pepper, and celery until soft and translucent, 5 to 8 minutes.
Add the garlic and saute for 2 minutes. Add the paprika, cayenne, Worcestershire sauce, tomatoes, and barbecue sauce and let simmer for 5 minutes. Stir in the smoked pulled chicken and/or pork from a previous grill session. Add smoked beef brisket from previous grill session. Add the chicken broth and bring to a boil.
In the meantime, set the Traeger to 300℉ and preheat, lid closed for 15 minutes.
Put a lid on the Dutch oven and carefully transfer it to the grill grate. Cook for 1-1/2 hours, adding more broth as necessary. The stew shouldn't be too soupy.
Add the lima beans, corn, and okra, if using, and continue to cook, lid off, for about 30 minutes more, or until the vegetables are tender. Add salt and black pepper to taste - the amount will depend on how salty your smoked meats are - and more cayenne pepper if you like more heat.
Add vinegar to brighten the flavors. Serve hot in bowls with hot sauce on the side. Enjoy!
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