While some traditional stew makers take a team approach to cooking, this simplified Brunswick Stew recipe pairs one cook with one slow cooker.

 

Brunswick Stew

1 large onion, chopped
1 celery rib, chopped
1 large green pepper, chopped
1 cup frozen sliced okra, thawed
4 cups frozen cubed hash-brown potatoes, thawed
¾ pound chopped pork barbecue
1 cup chopped, cooked chicken
¼ teaspoon Worcestershire sauce
14.5-ounce can diced tomatoes, undrained
15-ounce can tomato sauce
15-ounce can corn with red and green peppers, drained
15-ounce can lima beans, drained
2 cups chicken broth
½ teaspoon salt
½ teaspoon pepper

Combine onion, celery, green pepper, okra, hash browns, pork, chicken, Worcestershire sauce, diced tomatoes, tomato sauce, corn, lima beans, broth, salt and pepper in a 5-quart slow cooker. Cook, covered, on high for 6½ hours

Source: Cooking Virginia Style with Farm Bureau Women