••••EASY BRUNSWICK STEW🌽🥘🥩🍅🦃🐷🌰🍮🐔!!••••

(Source: spicysouthernkitchen.com recipes and photos & Christian Mahrlig)

••••EASY BRUNSWICK STEW!!

Easy Brunswick Stew

Prep Time

10 mins

Cook Time

25 mins

Total Time

35 mins

Course: Soup 

Cuisine: Southern 

Servings: 8

Calories: 318 kcal

Author: Christin Mahrlig

Ingredients

• 4 tablespoons butter
• 1 medium onion, diced
• 1 clove garlic, minced
• 1 1/2 cups frozen lima beans
• 1 (14 1/2-ounce) can diced tomatoes
• 1 (8-ounce) can tomato sauce
• 3/4 cup BBQ Sauce
• 1 1/2 to 2 cups chicken broth
• 1 1/2 cups frozen corn
• 1/2 teaspoon tabasco sauce
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 1/4 teaspoon dried thyme
• 1 1/2 cups diced cooked chicken or turkey
• 1 pound pulled pork

Instructions

1. Melt butter in a Dutch oven over medium heat. Add onion and garlic and cook 5 minutes.
2. Add lima beans and cook 2 minutes.
3. 
   Add diced tomatoes, tomato sauce, BBQ sauce, and chicken broth. Simmer 15 minutes.
4. Add corn, seasonings and meats and simmer 5 more minutes.

Recipe Notes

Note: I use Bone Suckin BBQ Sauce for this recipe. It is a fairly thin sauce and the flavor is not as strong as some sauces. If you use a different BBQ sauce you may want to start with about half the amount of BBQ sauce the recipe calls for. You can always add more.

Nutrition Facts

Easy Brunswick Stew

Amount Per Serving

Calories 318

* Percent Daily Values are based on a 2000 calorie diet

🌽🥩🍅🌽🥩🍅🌽🥩🍅🌽🥩🍅🌽🥩🍅🌽

••••THE BEAUTY OF WINTER CONTINUES❄️⛄️❄️⛄️!!••••

(Source: google+ photos)

••••THE BEAUTY OF WINTER CONTINUES❄️!

❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️❄️⛄️

(Source: food and wine.com recipe & photos & Simply Recipes)

••••BEEF RIB EYE AND VEGETABLE STEW!!

Beef Rib Eye and Vegetable Stew

Active Time

N/A

Total Time

25 MIN

Yield

Serves : 4

Ingredients

• 2 tablespoons vegetable oil
• 2 pounds boneless beef rib eye, trimmed of visible fat and cut into 1-inch chunks
• Salt and freshly ground pepper
• 1 tablespoon unsalted butter
• 2 carrots, cut into 1/4-inch dice
• 2 garlic cloves, very coarsely chopped
• 1 large Yukon Gold potato, cut into 1/4-inch dice
• 1 large onion, cut into 1/4-inch dice
• 1/4 cup all-purpose flour
• 1 cup dry red wine
• 2 cups beef stock or canned low-sodium broth
• 4 thyme sprigs, plus thyme leaves for garnish
• 1 bay leaf
• 1 cup frozen peas

How to Make It

Step 1    

Heat a large skillet. Add the oil and heat until wisps of smoke appear. Add the meat, season generously with salt and pepper and brown on all sides over moderately high heat, about 4 minutes 
total. Using a slotted spoon, transfer the meat to a plate.

Step 2    

Melt the butter in the skillet. Add the carrots, garlic, potato and onion and cook until lightly colored, about 3 minutes. Stir in the flour. Add the red wine and simmer, scraping up any browned bits from the bottom of the pan. Add the stock, thyme sprigs and bay leaf and bring to a boil. Cover and simmer over moderately low heat until the carrots and potato are fork tender, about 6 minutes.

Step 3    

Add the peas and the meat along with any accumulated juices, cover and simmer until the meat is heated through and medium rare, about 3 minutes. Discard the bay leaf and thyme sprigs. Season with salt and pepper, garnish with thyme leaves and serve.

🥔🥕🥖🥦🥔🥕🥖🥦🥔🥕🥖🥦🥔🥕🥖🥦

•••••MORE SOUPS AND STEWS TO COME🥘🥕🥔🥦🥒🥥🍅🥖🥫🥩🥓🍲!!••••

(Source: google+ photos & Linefood & slowroasted Italian.com & centercook.com)

••••MORE SOUPS AND STEWS TO COME!

🥘🥕🥔🥒🥘🥕🥔🥒🥘🥕🥔🥒🥘🥕🥔🥒

••••HAPPY NEW YEAR••2018🎉🎈🗽🎊🎆!!••••

(Source: google+ photos & happynewyear2018.com & clipartnewyear2018.com & triviatoday.com at timessqaure)

••••HAPPY NEW YEAR••2018!!

🎈🎉🎆🗽🎈🎉🎆🗽🎈🎉🎆🗽🎈🎉🎆🗽