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Sunday Brunswick Stew Recipe

Recipe by: rrilcoe

"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."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook4 h 10 m
  • Ready In4 h 25 m
  • 1Heat 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.
  • 2Stir 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.
  • 3Cover and cook on High for 4 hours.
Footnotes
  • Easy Cleanup
  • Try using a liner in your slow cooker for easier cleanup.
Ingredients
  • 12 servings
  • 292 cals
  • 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
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1 (18 ounce) bottle hickory-flavored barbeque sauce
Nutrition

Amount per serving ( 5 total)

  • Calories:
    292
    15%
  • Fat:
    3.9
    6%
  • Carbs:
    48.3
    16%
  • Protein:
    18.4
    37%
  • Cholesterol:
    35
    12%

Based on a 2,000 calorie diet

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