Tuesday, January 24, 2012

EASY BRUNSWICK STEW by Saundra Stroud

We still have a lot of winter left so another pot of stew sounds really good.  This recipe is super easy and makes a large pot, 14 cups worth!


1 large onion, chopped
1 celery rib, chopped
1 large green bell pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash browns
3/4 lb. Bar-B-Que (or Boston Butt), chopped
1 cup cooked chicken, chopped
1 (14 1/2 oz) can diced tomatoes, undrained
1 (15 oz) can tomato sauce
1 (15 1/4 oz) can whole kernel corn with red and green peppers, drained
1 (15 oz) can lima beans, drained
2 cups chicken broth
1/2 tsp salt & pepper
1/4 tsp Worcestershire Sauce

Combine all ingredients in a 5 qt slow cooker.
Cook covered on HIGH for 6 1/2 hours.

Yes, the cook time is correct :) :) :)



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