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Archive for September 26th, 2007

Crock Pot Recipe for Easy Brunswick Stew

brunswick stewWhen my husband and I lived in Georgia, he got turned on to Brunswick Stew. Since we’ve been back in South Florida, he has not found a restaurant that makes good Brunswick Stew. Then, a few months ago I came across a Southern Living Magazine recipe for Easy Brunswick Stew using your crock pot. It takes about 12 hours to make, but it was definitely worth it. My husband loved it. Here’s the recipe:

Ingredients:

3 pounds boneless pork shoulder roast (Boston Butt)

3 medium-size new potatoes, peeled and chopped

1 large onion, chopped

1 (28-ounce) can crushed tomatoes

1 (18-ounce) bottle barbecue sauce

1 (14-ounce) can of chicken broth

1 (9-ounce) package frozen lima beans, thawed

1 (9-ounce) package frozen corn, thawed

6 tablespoons brown sugar

1 teaspoon salt

Directions:

Trim roast and cut into 2-inch pieces. Stir together all ingredients in a 6-quart slow cooker.

Cover and cook on LOW 10 to 12 hours or until potatoes are fork-tender. Remove pork with a slotted spoon, and shred. Return shredded pork to slow cooker, and stir well. Ladle stew into bowls.

This recipe makes 8 servings.

Prep Time: 15 minutes; Cook Time: 12 hours

Cooking on LOW heat for a long time makes the meat extremely tender, so it shreds easily; HIGH heat yields a less tender product. I cooked my stew on LOW 10 hours. And next time I make it, I’m going to ask the butcher to cut the roast into 2 inch pieces for me.

To compliment the meal, I also served garlic bread and sweet tea. My husband can’t wait for me to make it again.

Looking for more easy recipes? Try my recipe section.

2 comments September 26th, 2007