This convenient Slow-Cooker Brunswick Stew is a delicious treat with a side of cornbread.
Slow-Cooker Brunswick Stew
Makes 8 to 10 servings
Ingredients
- 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)
Instructions
- 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.
- Cook on HIGH for 1 hour. Reduce heat to LOW, and cook for 8 hours.
- Using 2 forks, shred meat into bite-size pieces. Serve stew with Pimiento Cheese Cornbread.
Pimiento Cheese Cornbread
Makes 8 to 10 servings
Ingredients
- 2 (8.5-ounce) boxes corn muffin mix*
- 2 cups shredded extra-sharp Cheddar cheese, divided
- ⅔ cup milk
- ¼ cup mayonnaise
- 2 large eggs, lightly beaten
- 1 (4-ounce) jar diced pimientos, drained
Instructions
- Preheat oven to 350°. Spray a 9-inch round baking pan with nonstick cooking spray.
- In a medium bowl, stir together corn muffin mix, 1½ cups cheese, and remaining 4 ingredients. Spread half of batter into prepared pan. Sprinkle with remaining ½ cup cheese. Spoon remaining batter on top of cheese.
- Bake for 30 minutes or until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes; cut into wedges to serve.
Notes
*We used Jiffy Corn Muffin Mix.
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