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Brunswick Stew

From Cooking with Paula Deen, Sept/Oct 2010

Brunswick Stew
Ingredients
  1. 2 cups new potatoes, coarsely chopped
  2. 2 cups frozen lima beans, thawed
  3. 2 cups frozen corn, thawed
  4. 2 cups frozen okra, thawed
  5. 1 onion, chopped
  6. 3 pounds boneless beef roast, trimmed
  7. 1 (28-ounce) can crushed tomatoes
  8. 1 (28-ounce) bottle barbecue sauce
  9. 1 1/2 cups beef broth
  10. Cornbread, optional
Instructions
  1. In a 4-quart slow cooker, combine potatoes, beans, corn, okra, and onion. Place roast on vegetables. Pour tomatoes, barbecue sauce, and beef broth over roast. Cover and cook on high 1 hour.
  2. Reduce heat to low, and cook 8 hours.
  3. Using 2 forks, shred meat into
  4. bite-size pieces. Serve with cornbread, if desired.
Makes 8 - 10 servings