Leftover Roast Brunswick Stew

If you have some leftover roast and you're wondering what to do with it, this flavorful and hearty leftover roast Brunswick stew is the perfect solution. Packed with tender meat, vegetables, and a rich tomato-based broth, this stew is a comforting and satisfying dish that the whole family will love. With a prep time of just 20 minutes and a cook time of 2 hours, it's also an easy and convenient option for a delicious meal.

Ingredients

• 2 cups leftover roast beef, shredded or diced
• 1 onion, diced
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 can (14 ounces) diced tomatoes
• 1 can (14 ounces) crushed tomatoes
• 2 cups chicken broth
• 1 cup corn kernels
• 1 cup lima beans
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• 1 teaspoon Worcestershire sauce
• Salt and pepper, to taste

Directions

1. In a large pot or Dutch oven, heat some oil over medium heat.
2. Add the onion and garlic and cook until fragrant and translucent, about 5 minutes.
3. Add the carrots and celery, and cook for another 5 minutes or until the vegetables are slightly softened.
4. Stir in the diced tomatoes, crushed tomatoes, and chicken broth.
5. Add the shredded or diced leftover roast beef to the pot.
6. Season with smoked paprika, dried thyme, Worcestershire sauce, salt, and pepper.
7. Bring the stew to a boil, then reduce the heat to low and let it simmer for 2 hours, stirring occasionally.
8. During the last 30 minutes of cooking, stir in the corn kernels and lima beans.
9. Taste and adjust the seasoning as needed.
10. Serve hot and enjoy!

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