Sunday Brunswick Stew Recipe

Directions

Ingredients :

1 tablespoon olive oil

2 onions, diced

2 stalks celery, diced

2 cloves garlic, finely chopped

2 cups diced peeled butternut squash

3 cups shredded or chopped cooked pork

1 (28 ounce) can diced tomatoes

1 (28 ounce) can baked beans

1 (32 fluid ounce) container chicken stock

1 (15 ounce) can cream-style corn

1 cup frozen peas

¼ teaspoon cayenne pepper

½ teaspoon ground cumin

¾ teaspoon paprika

1 teaspoon salt

1 (18 ounce) bottle hickory-flavored barbeque sauce

Methods :

Step 1

Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.

Step 2

Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.

Step 3

Cover and cook on High for 4 hours.