Wednesday, August 31, 2011
20 Dinners, 1 Day: Easy Brunswick Stew
I have no idea what Brunswick Stew is and have never heard of it before. Whatever it is, it was such an easy and tasty stew that Abe had to pack his lunch portion pretty quickly or it would've been eaten up that night.
Using bagged frozen veggies made it crazy quick to make. Abe actually questioned what kind of stew only needed 10 minutes to cook when he called to tell me he was on his way home from golf league and I told him I had to start the stew. I admit, I wondered too. But it was surprisingly good! And talk about healthy.... I don't think you can cram anymore vegetables in there if you tried. I sectioned off 1/2 of the stew before adding the pork for myself and added the pork to Abe's portion. So tasty! You could easily substitute chicken or even omit the meat altogether for a hearty vegetarian meal.
Oh and don't be a ding dong like me and look for the frozen combo of ALL of the veggies. I spent a good 5 minutes looking through the freezer section for this elusive blend. Only later when home did I reread the ingredients and realize it asked for bags of EACH veggies. Duh.
Easy Brunswick Stew
1 onion, finely chopped
2 tablespoons olive oil
2 cups Pulled Pork
1 package (10 oz) each frozen corn, baby lima beans, sliced okra and peas-and-carrots combo, thawed
2 cups Tomato Sauce
2 cup beef broth (I used vegetable broth)
salt and pepper
4 slices crusty bread
In a large dutch oven (or pot), cook onion in olive oil over medium heat until tender, 5 minutes. Add pork and cook 1 minute. Add thawed vegetables, tomato sauce and broth. Cover and simmer until vegetables are tender, 5 minutes. Season with salt and pepper. Serve with bread.