FFf Eclectic Red Barn: Fall reminds me of stews

Monday, September 30, 2013

Fall reminds me of stews




Now that fall is officially here and the weather has turned cooler, well maybe not everywhere, still warm here in southern Florida, it is time for stew. 

My husband craves Brunswick stew. He loves this stuff. His brother lives in Georgia and when we go there, we have to stop at every BBQ stand to try their Brunswick stew. Some are better than others. Last month when we were visiting my son, my husband was looking through a new cookbook and found this Brunswick stew recipe. That meant that I had to make it. 

Eclectic Red Barn: Brunswick Stew with Pulled Pork

I started the recipe in my 3 1/2 quart Le Creuset pot and as I was adding ingredients, I realized that this was not going to work. I reached for my 9 1/4 qt. pot. I hope we like this, since we are going to be eating it for a long time!!

I must say it was easy to put together - basically you just dump, except for some sauteing,  all the ingredients in the pot and let it cook. The only tricky part is the pulled pork. I had some in the freezer from making the BBQ sandwiches last week. If you missed that post you can find the recipe  here. I try to find the largest Pork Butt for my BBQ recipe so that I can have lots of pulled pork left over. I use it for pulled pork sandwiches, chimichangas, burritos and now Brunswick stew. It freezes well.

The Brunswick stew recipe was great and my husband was so excited. He said it was definitely a keeper.  
Eclectic Red Barn: Brunswick Stew with Smoked Pork
So if you want a different type of stew for a change, I recommend trying Brunswick stew. 
Brunswick Stew with Smoked Pork                        Print Recipe
 Eclectic Red Barn: Brunswick Stew with Smoked Pork


Ingredients:
⅓  cup vegetable oil
1 medium onion, chopped
3 stalks of celery, chopped
1 green pepper. chopped
6 cups pulled pork (I used Paula Deen's BBQ Pork Sandwich recipe)
28 oz. diced tomatoes
28 oz. tomato sauce
28 oz. creamed corn
3 large russet potatoes, chopped
1 cup water
¼ cup barbeque sauce
1 tablespoon + 1 teaspoon salt
1 teaspoon chili powder
½ teaspoon black pepper
¼ teaspoon cayenne pepper or 1 tsp tabasco sauce


Directions:
Saute onion, celery and pepper in pot. Cook until slightly tender. Add remaining ingredients. Bring to boil and then reduce heat. Cook for ½ hour, stirring often.
I cooked mine longer - almost 1 ½ on low heat. I think it is best if cooked longer.



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