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.
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.
I also added diced onions, green bell peppers, and carrots.
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.
I serve this stew with some simple white rice, garnished with some fresh green onions and Italian parsley for color and freshness.
This is a great slow cooker stew to prepare your family on busy days, and great for the cool Fall nights.
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.
Yield: Serves 4
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
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.
