MANLY MAN BRUNSWICK STEW

This is a take on Brunswick stew, the classic hearty pot of stew that originated either in Brunswick County, Virginia, or Brunswick, Georgia—depending on who you ask. Back in the day, squirrel and rabbit found their way into the pot. These days, I use a combination of beef and chicken seasoned with a bit of barbecue sauce. This recipe is a favorite of my brother Josh’s and his father-in-law, Jeff, two of the manliest men I know. Together they can cook up a pot of this big enough to serve a starving army—and they usually do!

Makes 6 to 8 servings

½ POUND BEEF STEW MEAT

½ POUND BONELESS, SKINLESS CHICKEN THIGHS

1 CUP MEDIUM-DICED RED POTATOES

1 LARGE CARROT, HALVED LENGTHWISE AND SLICED CROSSWISE INTO HALF-MOONS

1 SMALL ONION, CHOPPED (ABOUT ¾ CUP)

ONE 14.5-OUNCE CAN WHOLE KERNEL CORN, DRAINED AND RINSED

TWO 14.5-OUNCE CANS DICED TOMATOES

½ CUP HONEY BARBECUE SAUCE

½ CUP KETCHUP

1 TABLESPOON WORCESTERSHIRE SAUCE

¼ CUP BEEF BROTH

¼ TEASPOON CAYENNE PEPPER

1 BAY LEAF

Combine all the ingredients in a slow cooker. Stir well, cover, and cook on HIGH for 8 hours, or until the beef is tender.

SOUTHERN SIMPLE: I like to cut up all the vegetables the night before. Then in the morning all I have to do is dump the ingredients in the old slow cooker and slap on the lid. When the day is done, so is dinner.