Brunswick Stew in a Slow Cooker

Votes: 1

Time: 1 hour.
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 314, total fat 13 G., saturated fats 3 G., proteins 25 G., carbohydrates 27 G., fiber 6 G., cholesterol 59 mg, sodium 787 mg, sugar 9 G.

This traditional Southern stew perfectly combines a delicious tomato broth, hearty vegetables, and succulent beef and smoked pork. While not as thick as traditional stews, it's still very filling and hearty, and a slow cooker can make it in less than half the time of a typical Brunswick stew.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450 g of beef shoulder, cut into 4 cm pieces.
3 tbsp. l. olive oil
2 medium carrots, cut into pieces
2 stalks celery, cut into pieces
1 medium onion, diced
1 can (800 g) of canned chopped tomatoes
2 tablespoons light brown sugar
2 tbsp tomato paste
1 tbsp Worcestershire sauce
1 teaspoon hot sauce
1 smoked pork knuckle (350 g)
1 cup frozen corn
1 cup frozen lima beans
1 cup frozen green peas
1 Russet Burbank potato, peeled and cut into 1cm pieces.
Wheat or corn bread, rolls, or saltine crackers, for serving
Special equipment: multicooker with a capacity of 6 liters.

Ingredient Substitution Suggestions

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Recipes with similar ingredients: beef, pork ham, carrot, celery, peas, corn, lima beans, potato, tomatoes, brown sugar, tomato paste

Cooking the dish according to the recipe:

Set a 6-quart multicooker to high heat (see Note) and let it heat for 3-4 minutes. Sprinkle the beef with 1 teaspoon of salt and season generously with pepper. Add 2 tablespoons of oil to the pan and sear the beef on all sides until golden brown, 7-8 minutes. Using a slotted spoon, transfer the beef to a paper towel-lined plate.
Add the remaining 1 tablespoon of oil to the slow cooker along with the carrots, celery, and onion and cook, stirring occasionally, until the vegetables are tender, 3-4 minutes. Add the tomatoes, sugar, tomato paste, Worcestershire sauce, hot sauce, 2 tablespoons of salt, and a few freshly ground black pepper and stir to coat. Add the beef, shank, corn, lima beans, green peas, potatoes, and 2 cups of water and stir to combine.

Following the manufacturer's instructions, close the lid and prepare the multicooker for use. Set the pressure cooker to high heat for 30 minutes.
Once the pressure cooker cycle is complete, follow the manufacturer's instructions to release the pressure and wait for the cycle to complete. Being careful not to burn yourself with residual steam, open and remove the lid.
Remove the shank, trim all the meat from the bone, and return it to the stew; discard the bone. Season the stew with salt and pepper to taste and serve with wheat or corn bread, rolls, or saltine crackers.

Note

Multicooker settings may vary depending on the model. Always follow the manufacturer's instructions.

Categories:

recipe / Calorie content of prepared meals / Multicooker / Soups / Thick soups and stews / Food Network - recipes / American cuisine

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