Paula Deen's Brunswick Stew Recipe In The Crock Pot
Brunswick stew is a classic Southern dish that is a combination of tomatoes, corn, and various types of meat. Paula Deen's version of this dish is made in the crock pot and is easy to make with simple ingredients. This stew is hearty, flavorful and absolutely delicious! It can be served as a main dish or as a side dish. Enjoy this comforting bowl of stew with some cornbread or a biscuit.
Description
This crock pot version of Paula Deen's Brunswick stew is a variation of a classic Southern recipe. It is a combination of tomatoes, corn and a variety of meats such as chicken, pork and beef. This hearty stew is slow cooked in the crock pot for several hours, resulting in a flavorful and delicious dish.
Prep Time
This recipe takes about 10 minutes to prep. You will need to gather the ingredients and chop the vegetables, as well as brown the meats. Once this is done, the stew can be placed in the crock pot and cooked.
Cook Time
The total cook time is around 4 hours. You can set it on low heat and let it cook for 4 hours, or set it on high and let it cook for 2-3 hours. The stew is done when the vegetables are tender and the meat is cooked through.
Ingredients
- 1 lb. chicken, cut into small pieces
- 1 lb. pork, cut into small pieces
- 1 lb. beef, cut into small pieces
- 1 onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can corn, drained
- 1 (14.5 oz) can lima beans, drained
- 1 (14.5 oz) can tomato sauce
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
- 2 teaspoons paprika
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
Instructions
1. Heat a large skillet over medium-high heat and add the chicken, pork and beef. Cook until the meats are browned, about 5 minutes. Transfer the meats to the crock pot.
2. Add the onion, carrots, celery and garlic to the skillet and cook for about 5 minutes, stirring occasionally. Transfer the vegetables to the crock pot.
3. Add the diced tomatoes, corn, lima beans, tomato sauce, chicken broth and Worcestershire sauce to the crock pot. Stir to combine.
4. Add the paprika, chili powder, garlic powder, onion powder, salt and pepper. Stir to combine.
5. Cover and cook on low for 4 hours or on high for 2-3 hours, or until the vegetables are tender and the meat is cooked through.
6. Serve warm with some cornbread or a biscuit. Enjoy!
Equipment
- Large skillet
- Crock pot
- Spatula
Notes
This stew can be made with any combination of meats that you prefer. You can also use canned diced potatoes instead of lima beans, if desired.
Nutrition: Per Serving
- Calories: 400
- Fat: 15g
- Carbohydrates: 37g
- Protein: 32g
- Sodium: 970mg
- Fiber: 6g
Recipe Tips
- You can use any combination of meats for this stew. Chicken, pork and beef are the most common, but you can also use turkey or sausage.
- This stew can be made ahead of time and frozen for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave.
- This recipe is easily customizable. You can add other vegetables such as bell peppers or green beans, as well as other seasonings such as cayenne pepper or hot sauce.
- This stew can also be made in the Instant Pot. Cook the meats and vegetables in the Instant Pot for 5 minutes, then add the remaining ingredients and cook for 15 minutes.
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