Slow-Cooker Brunswick Stew
Makes 8 to 10 servings
  • 2 cups chopped red potatoes
  • 2 cups frozen lima beans, thawed
  • 2 cups frozen corn kernels, thawed
  • 2 cups frozen sliced okra, thawed
  • 1 onion, chopped
  • 2 pounds boneless beef roast, trimmed and cut into 4-inch chunks
  • 2 pounds pork shoulder, trimmed and cut into 4-inch chunks
  • 1 (28-ounce) can crushed tomatoes
  • 1 (28-ounce) bottle barbecue sauce
  • 2 cups beef broth
  • 1 tablespoon hot sauce, optional
  • Pimiento Cheese Cornbread (recipe follows)
  1. In a 6-quart slow cooker, combine potatoes and next 4 ingredients. Place beef and pork on top of vegetables. Pour tomatoes, barbecue sauce, beef broth, and hot sauce over meat.
  2. Cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 hours.
  3. Using 2 forks, shred meat into bite-size pieces. Serve stew with Pimiento Cheese Cornbread.
Recipe by Paula Deen Magazine at