SUNDAY BRUNSWICK STEW
This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.
Provided by rrilcoe
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 4h25m
Yield 12
Number Of Ingredients 16
Steps:
- 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.
- 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.
- Cover and cook on High for 4 hours.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 48.3 g, Cholesterol 34.9 mg, Fat 3.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 1464.4 mg, Sugar 22.3 g
SUNDAY STEW FOR THE SLOW COOKER (CROCK POT)
I call it this because in the winter months, my Mom always made either this or some form of pasta on Sundays. It is a hearty stew, a little different since it uses tomato sauce & paste, but it is ooh so good. When I was little I used to eat all the meat, then mash all the veggies together with the sauce, well I don't do that anymore (much)but I still make this stew which is truly for me a comfort food :) I hope you like it. The veggie & spice amounts are the basic ones. The potatoes can be cut in half if small or 8ths if really large, you just want nice good size chunks. You can also alter your spices to suite your own tastes. Cooking time is slow cooker time.
Provided by Carb Lover
Categories Stew
Time 6h20m
Yield 6-8 serving(s)
Number Of Ingredients 14
Steps:
- First in a skillet on the stove add the olive oil and brown your stew meat. Next cut up your veggies & place in a large bowl. You want your pieces to be on the large side since this will be cooking for at least 6 or 7 hours, too small and they get kind of mushy. Add your stew meat to the veggies.
- Next in your crock pot add the tomato sauce, then mix your tomato paste with the hot water and add to the sauce. Then add your seasonings. Mix well, then add your bowl with the veggies and the meat. Mix this all together and cook for 3 hours on high, then switch to low for another 3 or you can also do 8 hours on low. About half way through I break the cardinal rule and stir my stew and check my spices, adding what I think it may need :) it has never been a problem and the stew turns out yummy. If you like a thinner sauce for your stew add only 2 cans of tomato paste.
Nutrition Facts : Calories 696.7, Fat 34.7, SaturatedFat 12.6, Cholesterol 101.3, Sodium 2338.6, Carbohydrate 63.8, Fiber 11.8, Sugar 22.9, Protein 37.4
SLOW-COOKER SUNDAY SAUCE
Whether it's called red sauce, sugo or gravy, you'll find a big pot of the rich tomato sauce simmering all Sunday long in many Italian-American households. Every family has their own version, but this recipe includes shreddy pork shoulder, sausage and meatballs. This slow-cooker version lets you simmer it overnight or while you're not home, and without splatters and stirring (though you can also make it on a stovetop). Once the sauce is done, coat pasta in the sauce, spoon the meats on top and serve it with a green salad, crusty bread and red wine. Sauce can be kept refrigerated for up to one week and frozen for up to three months.
Provided by Ali Slagle
Categories dinner, meat, pastas, main course
Time 8h30m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- In a 6- to 8-quart slow cooker, add the crushed tomatoes and basil sprigs. Season the pork shoulder all over with salt and pepper.
- In a large Dutch oven, heat 2 tablespoons oil over medium-high. Working in batches if necessary, cook the pork until browned on two sides, 8 to 10 minutes total, adding more oil if the pan looks dry. Transfer pieces to the slow cooker as they finish. Add the sausages to the pot and cook until browned, 4 to 6 minutes total. Transfer to the slow cooker.
- Reduce the heat to medium-low. Add the remaining 2 tablespoons oil, if needed, and the onion and garlic. Season with salt and pepper, and cook until softened, 2 to 4 minutes. Add the red wine, stirring to scrape up the browned bits on the bottom of the pot, and cook until the wine is nearly evaporated, 2 to 4 minutes. Scrape the onion-wine mixture into the slow cooker, and stir to combine. Add the meatballs on top. (It's OK if they're sticking out of the sauce.) Cook on low for 6 to 8 hours, until the pork shoulder falls apart when shredded with a fork.
- When you're ready to eat, bring a large pot of salted water to a boil. Add the pasta to the boiling water and cook according to package instructions until al dente. While the pasta boils, slice the sausage and shred the pork shoulder on a cutting board, and leave it there. When the pasta is al dente, reserve ½ cup pasta water, then drain and return the pasta to the pot. Over medium heat, toss the pasta with enough sauce to coat (about 4 cups), adding pasta water as needed until the sauce clings to the pasta. (Some meatballs might end up in the pasta pot; that's OK.) Return the sausage and pork shoulder to the remaining sauce in the slow cooker.
- Divide pasta between bowls, then top with a bit of each meat. Pass the Parmesan and extra meat and sauce at the table.
COLD WEATHER SLOW COOKER BEEF STEW
Make and share this Cold Weather Slow Cooker Beef Stew recipe from Food.com.
Provided by HokiesMom
Categories Stew
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Cut beef steak into 1-inch cubes.
- Cut carrots into 1 inch pieces.
- Cut red potatoes into quarters.
- In a large skillet, brown beef on all sides.
- In a 5-quart slow cooker, combine the vegetables and pour tomatoes over top.
- In a small bowl, whisk the flour, tomato paste, and broth until smooth.
- Stir in salt, garlic, and pepper.
- Pour into the slow cooker.
- Top with beef.
- Cover and cook on low for 6-8 hours or until meat is tender.
Nutrition Facts : Calories 435, Fat 15.8, SaturatedFat 6, Cholesterol 92.4, Sodium 630.8, Carbohydrate 36.3, Fiber 6.8, Sugar 11.2, Protein 37.7
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