A beloved Southern barbecue favorite,Brunswick stew is so good that three cities (Brunswick, Georgia; Brunswick, Virginia; and Braunschweig, Germany) all claim fame to being the city of origin of this awesome side dish. Brunswick stew is especially popular in the South's coastal region, where an annual "Rockin' Stewbilee" cook-off is held in Georiga's "Port City" every October. Brunswick stew is traditionally made from a tomato-based sauce and loaded with creamed corn, kernel corn, peppers, onions, and the whole kitchen sink. This kosher version omits the traditionally called upon pork (and rabbit, as some recipes call for), sticking with ground beef and pulled chicken as the stew's source of meaty protein. Give it a try, y'all. It's awesome.
In a large soup pot, saute the beef, onions, and garlic over medium heat for 8-10 minutes, or until onions are translucent and meat is lightly browned. Continuously stir the meat to keep it from sticking together. Add the broth and cook for 5 minutes. Add the bell pepper, celery, canned tomatoes, and canned creamed and kernel corn, and lower flame to a simmer. Continue to cook for approximately 2 hours, or until the mixture has thickened. Add the torn chicken, barbecue sauce, Worcestershire sauce, and lemon juice to taste, and cook for another 8-10 minutes. Serve hot with your favorite BBQ dishes.