Sunday Brunswick Stew

Sunday Brunswick Stew
  • 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
  • 1/4 teaspoon cayenne pepper
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon paprika
  • 1 teaspoon salt
  • 1 (18 ounce) bottle hickory-flavored barbeque sauce


  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.
  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.
  3. Cover and cook on High for 4 hours.

05/17/2018
Sunday Brunswick Stew, recipe PT15M PT1H 5 455 calories

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