SUNDAY BRUNSWICK STEW

Sunday Brunswick Stew image

This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.

Provided by rrilcoe

Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes

Time 4h25m

Yield 12

Number Of Ingredients 16

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Ingredients

1 tablespoon olive oil
2 onions, diced
2 stalks celery, diced
2 cloves garlic, finely chopped
2 cups diced peeled butternut squash
3 cups shredded or chopped cooked pork
1 (28 ounce) can diced tomatoes
1 (28 ounce) can baked beans
1 (32 fluid ounce) container chicken stock
1 (15 ounce) can cream-style corn
1 cup frozen peas
¼ teaspoon cayenne pepper
½ teaspoon ground cumin
¾ teaspoon paprika
1 teaspoon salt
1 (18 ounce) bottle hickory-flavored barbeque sauce

Steps:

Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
Cover and cook on High for 4 hours.

Nutrition Facts : Calories 291.6 calories, Carbohydrate 48.3 g, Cholesterol 34.9 mg, Fat 3.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 1464.4 mg, Sugar 22.3 g