Slow Cooker Brunswick Stew Recipe

Slow Cooker Brunswick Stew Recipe
Brunswick stew is a cold-weather thick stew that originated in the south – either Brunswick County, Virginia or Brunswick, Georgia. Both claim to have developed this delicious stew, and we’ll probably never know the truth. It is a great dish to put in the slow cooker and let cook all day. The original version, I’m told, was made from squirrel; other versions were made from game meats and possum. Nowadays chicken or pork are most popular, and sometimes it calls for more than one type of meat. While shopping, I checked out my grocery store and there was no squirrel or possum to be found. I knew I had some shredded pork at home from the Shredded Pork Module, so I thought I’d do a quick version of dump and cook. Slow Cooker Brunswick Stew is easy, since it calls for a few cans of things, as well as bags of frozen vegetables; very little hands-on time to get it in the slow cooker. This version is quite thick and needs only some good cornbread as an accompaniment.
””

18 Servings

1 large onion, chopped
2 cloves garlic, minced
16 ounces frozen baby lima beans
16 ounces frozen corn
16 ounces frozen cut okra
3 cups potatoes, peeled and diced
1 15 oz. can crushed tomatoes
1 8 oz. can tomato sauce
4 cups water
4 pork bouillon cubes, or chicken
3/4 cup barbecue sauce
1 tablespoon Sriracha Hot Chili Sauce
1/2 teaspoon black pepper
1/2 teaspoon salt
4 cups shredded pork from the Basic Pork Module


Place all ingredients in a 5-6 quart slow cooker. Let the mixture cook on low 6-8 hours or high 3-4 hours.

Amount Per Serving
Calories 218 Calories from Fat 61
Percent Total Calories From: Fat 28% Protein 28% Carb. 44%

Nutrient Amount per Serving
Total Fat 7 g
Saturated Fat 2 g
Cholesterol 37 mg
Sodium 767 mg
Total Carbohydrate 24 g
Dietary Fiber 2 g
Sugars 0 g
Protein 15 g

Vitamin A 12% Vitamin C 30% Calcium 0% Iron 9%






RSS
Related Articles
Editor's Picks Articles
Top Ten Articles
Previous Features
Site Map





Content copyright © 2019 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.