Slow Cooker Brunswick Stew and a $100 VISA Card Giveaway

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Our family is still coping trying to adjust to this busy back to school schedule. No that my son is a little older, there’s extracurricular activities to take him too. I’m finding that this year is way more busy than last year, and that means less and less time to prepare dinner, keep up with work and make an attempt to keep this house clean.

So to save time, I’ve devoted one day a week to make a slow coooker meal. I love using my slow cooker, but before I only used it maybe once a month. Using my slow cooker means that I can make dinner right after I get back home from dropping my son off at school, and then forget about it until later that night when we’re ready to eat.

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Brunswick stew is a southern favorite. Both Brunswick County, Virginia and the town of Brunswick, Georgia lay claim to the masterpiece. Who knows when and where it was really first made. Technically authentic Brunswick stew is made with squirrel or maybe rabbit, and for years I thought that was the only way. But a few years ago I realized this hearty stew can be made with chicken, pork and even beef, and the results are amazingly delicious.

For this recipe, I used a lean cut of pork with little fat. Then I added BBQ sauce, canned fire-roasted tomatoes and chicken stock before turning the slow cooker to low.

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I also added diced onions, green bell peppers, and carrots.

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After cooking all day, I add the frozen baby lima beans, frozen corn and potatoes, and then cook on high for about 2 more hours, or until the potatoes are tender.

Using frozen vegetables saves lots of prep time with this recipe, including many of my other recipes. I take as many shortcuts as I can when it comes to family meals, so long as the quality of our food isn’t sacrificed. Using frozen ingredients that are frozen at the peak of freshness and already prepped and ready to add to your recipes makes me a very happy cook.

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I serve this stew with some simple white rice, garnished with some fresh green onions and Italian parsley for color and freshness.

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This is a great slow cooker stew to prepare your family on busy days, and great for the cool Fall nights.

Now time for the Giveaway!

For a chance to win a $100 Visa Card, share in the comments section below tell me your favorite frozen food ingredient to add to Fall and winter soups and stews.

For additional entries, use the widget below:

Print

Slow Cooker Brunswick Stew

Ingredients:

1 1/4 lb pork loin roast
1/2 medium onion, diced
1 medium green bell pepper, diced
1 medium carrot, diced
1/2 cup BBQ sauce
1 14oz can diced fire roasted tomatoes
1 quart chicken stock
1 10 oz package baby lima beans
1 10 oz package corn
1 large potato, peeled and diced
cooked white rice
For garnish:
diced green onions
roughly chopped Italian parsley

Directions:

Add pork, onion, bell pepper, carrot, BBQ sauce, tomatoes and chicken stock to slow cooker. Cover and turn to low. COok for 6 - 8 hours, or until pork has fallen to pieces.

Add butter beans, corn and diced potato. Turn to high and cook for 2 hours, or until potatoes are tender. Serve with or without rice, garnished with fresh Italian parsley and diced green onions.

NFRA is a non-profit trade association representing all segments of the frozen and refrigerated dairy foods industry, including distributors, logistics providers, manufacturers, retailers/wholesalers and suppliers. Headquartered in Harrisburg, PA, NFRA is the sponsor of March National Frozen Food Month, June Dairy Month, June/July Ice Cream & Novelties promotion and October Cool Food for Kids educational outreach program. NFRA provides consumer information such as food safety guidelines, meal preparation tips, recipes and sweepstakes opportunities at EasyHomeMeals.com.For additional information on NFRA or to find recipes or tips, visit NFRAweb.org or EasyHomeMeals.com.

This post sponsored by NFRAweb.org. I was compensated for my time. All opinions 100% mine.

27 Responses to “Slow Cooker Brunswick Stew and a $100 VISA Card Giveaway”

  1. 1
    Kiran @ KiranTarun.com — September 9, 2013 @ 3:25 pm

    Yummy and so comforting!

  2. 2
    Susan Christy — September 9, 2013 @ 3:42 pm

    I like to add corn to most of the soups and stews that I make.

  3. 3
    Paula - bell'alimento — September 9, 2013 @ 3:46 pm

    This does my Georgia heart good.

  4. 4
    lisa — September 9, 2013 @ 4:04 pm

    I freeze squash from the garden in the summer and use it into the fall and winter. Best frozen diced; that way, it’s ready to roll for stews.

  5. 5
    Anonymous — September 9, 2013 @ 4:59 pm

    Green Giant Stew Vegetables!

  6. 6
    Mary Rodenbeek — September 9, 2013 @ 5:02 pm

    I like good ol’ mixed veggies. They work perfectly in soups and stews!

  7. 7
    I love adding okra to everything — September 9, 2013 @ 6:45 pm

    I love okra and I love Visa lol
    Many thanks John

  8. 8
    Earen Hummel — September 9, 2013 @ 7:00 pm

    Frozen corn, peas, artichoke hearts, edamame – it all depends on what soup or stew I am making.

  9. 9
    Sharon Baker — September 9, 2013 @ 8:16 pm

    Frozen corn is a great add in for lots of dishes

  10. 10
    Jessie C. — September 10, 2013 @ 12:57 pm

    Kale is my my favorite frozen food ingredient to add to Fall and winter soups and stews.

  11. 11
    Stephanie MW — September 10, 2013 @ 1:25 pm

    A bag of frozen veggies!!!

  12. 12
    Tara — September 10, 2013 @ 2:29 pm

    I like to add frozen tortellini to fall and winter stews.

  13. 13
    Hildy — September 10, 2013 @ 4:34 pm

    This looks so good and my husband, the cook, loves to use his slow cooker. We like to add frozen vegetables when er can, especially peas. Using frozen veggies save alot of time.

  14. 14
    Marie — September 11, 2013 @ 2:52 am

    Squash!

  15. 15
    Miss @ Miss in the Kitchen — September 11, 2013 @ 10:24 pm

    I have never thought to add barbecue sauce to stew, how is that possible? I will be trying this for sure!!

  16. 16
    Eleanor Cooper — September 13, 2013 @ 7:15 pm

    I add stew vegetables and corn to just about everything

  17. 17
    Wanda McHenry — September 15, 2013 @ 10:15 pm

    I don’t see my comment from September 9th and I can’t remember what I said. I’d say frozen spinach.

  18. 18
    Greta — September 19, 2013 @ 3:36 pm

    Whole kernel corn is used in a lot of my homemade soups.

  19. 19
    Suzi — September 20, 2013 @ 7:26 pm

    I love to add some canned pumpkin to stews and soups to add flavor and additional nutrients.

  20. 20
    Helen K — September 23, 2013 @ 2:01 pm

    I like adding celery that was previously frozen (saved from going bad!)

  21. 21
    Mary Somerville — September 25, 2013 @ 11:03 pm

    I freeze pumpkins we grow, and add them to many soups and stews. It goes well with most anything.

  22. 22
    angela parrish — September 26, 2013 @ 10:30 am

    I love corn!

  23. 23
    Susan Smith — October 6, 2013 @ 9:39 pm

    I love adding corn to soups and stews.

  24. 24
    Sarah L — October 7, 2013 @ 3:11 am

    subscribe email: slehan at myway dot com

  25. 25
    Marcia Goss — October 8, 2013 @ 7:32 am

    I like to add frozen corn to my soups.

  26. 26
    Shannon — October 8, 2013 @ 9:21 am

    Squash is nice this time of year.

  27. 27
    Sharon — October 8, 2013 @ 6:41 pm

    I love to make Gumbo with okra, tomatoes and mixed vegetables!

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