Step 1

Melt the butter in a large, heavy-bottomed pot over medium heat. Add the onions and cook for about 15 minutes, stirring occasionally, until translucent.

Step 2

Stir in the garlic and cook for 3 to 5 minutes, until fragrant, then add the cayenne pepper, black pepper, salt and Worcestershire sauce, stirring to incorporate. Cook for 6 to 8 minutes, then stir in the two barbecue sauces and all of the smoked meat, making sure to stir so that all the meat is evenly coated. Partially cover and cook for 10 minutes, stirring once or twice.

Step 3

Uncover and add the crushed tomatoes and the broth. Increase the heat to high and bring just to a boil, then reduce the heat to low and cook, uncovered, for 2 hours, stirring occasionally.

Step 4

Add the chopped tomatoes, if using, the corn, butter beans and hot sauce. Cook, uncovered, for 30 minutes or until the stew is thick enough for a spoon to stand in.

Step 5

Add broth as needed to adjust the consistency to your liking.

Step 6

Serve hot, or divide into containers to cool completely before storing.