Sunday Brunswick Stew
Description
This savory stew is perfect for using up leftover pork roast. It's packed with veggies and beans and delivers a balance of sweet and savory flavors.
Ingredients
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1 tablespoon olive oil
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2 onions, diced
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2 stalks celery, diced
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2 cloves garlic, finely chopped
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1 (32 fluid ounce) container chicken stock
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1 (28 ounce) can diced tomatoes
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1 (28 ounce) can baked beans
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1 (18 ounce) bottle hickory-flavored barbeque sauce
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1 (15 ounce) can cream-style corn
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3 cups shredded or chopped cooked pork
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2 cups diced peeled butternut squash
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1 cup frozen peas
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1 teaspoon salt
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3/4 teaspoon paprika
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1/2 teaspoon ground cumin
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1/4 teaspoon cayenne pepper
Directions
1
Heat oil in a large skillet over medium heat. Add onions and celery; cook and stir until onion is translucent, 5 to 7 minutes. Stir in garlic; cook and stir for 2 more minutes. Transfer mixture to a slow cooker.
2
Stir in chicken stock, diced tomatoes, baked beans, barbecue sauce, pork, butternut squash, corn, peas, salt, paprika, cumin, and cayenne. Cover and cook on High for 4 hours.