Tasty Tuesday – Crockpot Brunswick Stew

Welcome to Tasty Tuesday!! Today Liz from Fresh Plate is bringing you a yummy Crockpot Brunswick Stew. Make sure you head on over and tell her how much you enjoy all of her delicious recipes she shares every week.

You can visit Liz’ blog The Fresh-Plate for more tasty recipes. You will be glad you did!! 

Liz - The Fresh Plate

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I have fond memories of brunswick stew. Growing up so close to the NC/VA border, this stuff was a staple of our diet. I remember my papa and his brother , my Uncle William making stew in a huge cast iron vat that we affectionately called the witches cauldron growing up. When it wasn’t in use, it sat on my nana and papa’s back porch, where my siblings and cousins used it as a toy box. But once the weather was warm enough, the pot went out in the yard and the making of stew began. We would cook it all day  and then put it in containers to take home to freeze to have  for the winter months. My Uncle  William has passed on, but my papa still makes it every year. And sadly, I have already used all of my stew from the last batch. I will have to wait until after easter when they pull  out the pot and make more. But to satisfy my cravings  until then, this crockpot version will do. While it is definitely not the real deal, it is close enough . So nice to have a bowl of this stuff on a cold winter night. I use leftover pulled bbq pork for this recipe, but you can use pulled pork that you buy ready made at the grocery store or big box stores like Sam’s and Costco. I have seen containers of shredded pork at both stores, though never tried it. I usually double the recipe when I make the bbq pork so we can have this stew later in the week.Oh, and I always double this recipe.


Crockpot Brunswick Stew

Ingredients

  • 1 large onion, chopped
  • 1 celery rib, chopped
  • 2  cups barbecued pork, shredded
  • 1 (14 1/2-ounce) can diced tomatoes, undrained
  • 1 (15-ounce) can tomato sauce
  • 1 (15 1/4-ounce) can whole kernel corn with red and green peppers, drained
  • 1 (15 1/4-ounce) can lima beans, drained
  • 2 potatoes, peeled and cubed
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon Worcestershire sauce 

Preparation Combine all ingredients in a 5-quart slow cooker. Cook, covered, at HIGH 6 hours and 30 minutes.

 I hope you enjoyed  Tasty Tuesday’s recipe, which looks absolutely delicious.

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