Leftover Roast Brunswick Stew Recipes
LEFTOVER ROAST BEEF STEW
It only takes about an hour to change leftover roast beef or leftover steak into a new dish. This recipe is from Kalyn's Kitchen blog: http://kalynskitchen.blogspot.com/2005/11/leftover-roast-beef-italian-stew.html
Provided by Sandylee
Categories Stew
Time 1h15m
Yield 2-3 serving(s)
Number Of Ingredients 10
Steps:
- Cut onion and green pepper into 3/4 inch pieces, and roast beef and mushrooms into 1 1/2 inch pieces.
- In heavy dutch oven, sauté onions in olive oil for 3 minutes, add green pepper and sauté 3 minutes more.
- Add beef, stock, tomatoes, oregano, basil, and mushrooms, reduce heat to very low, and simmer 45 minutes, stirring occasionally.
- Taste for seasoning, add salt and pepper if desired.
- Add fresh basil when stew has cook to desired consistency and cook 5-10 minutes more.
- Serve hot.
LEFTOVER ROAST BRUNSWICK STEW
This is a very good Brunswick stew made with last night's leftover pot roast. Southern style BBQ sauce works best. Don't use honey BBQ or other really sweet sauces because they make the stew too sweet.
Provided by AMYLYN914
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 1h15m
Yield 6
Number Of Ingredients 5
Steps:
- Place the shredded roast in a slow cooker. Mix in the vegetables with liquid, barbeque sauce, Worcestershire sauce, and beef broth.
- Cover, and cook at least 1 hour on High.
Nutrition Facts : Calories 406.9 calories, Carbohydrate 44.7 g, Cholesterol 63.6 mg, Fat 15.9 g, Fiber 3.7 g, Protein 19.4 g, SaturatedFat 6.1 g, Sodium 1604.7 mg, Sugar 27.7 g
SUNDAY BRUNSWICK STEW
This is a sweet and spicy stew that you start in the morning and let the slow cooker do the rest. It is a great way to bring in the fall season because it is packed full of vegetables, pork, and butternut squash. It is perfect paired with cornbread muffins and a great way to use leftover pork roast or pulled pork barbeque! White potatoes can be substituted for the butternut squash.
Provided by rrilcoe
Categories Soups, Stews and Chili Recipes Stews Brunswick Stew Recipes
Time 4h25m
Yield 12
Number Of Ingredients 16
Steps:
- Heat oil in a large skillet over medium heat. Cook and stir onion and celery in hot oil until onion is translucent, 5 to 7 minutes. Stir garlic into the mixture; cook and stir another 2 minutes. Transfer mixture to slow cooker.
- Stir butternut squash, pork, diced tomatoes, baked beans, chicken stock, corn, peas, cayenne pepper, cumin, paprika, salt, and barbeque sauce into the onion mixture in the slow cooker.
- Cover and cook on High for 4 hours.
Nutrition Facts : Calories 291.6 calories, Carbohydrate 48.3 g, Cholesterol 34.9 mg, Fat 3.9 g, Fiber 6.3 g, Protein 18.4 g, SaturatedFat 1 g, Sodium 1464.4 mg, Sugar 22.3 g
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BRUNSWICK STEW RECIPE - ADD A PINCH
From addapinch.com
4.9/5 (16)Total Time 40 minsCategory Main CourseCalories 451 per serving
- Add shredded chicken, pulled pork, and shredded beef - or mixture thereof - to a large, heavy-bottomed stew pot over medium-low heat. Add beef stock, onion, potatoes, beans, corn, diced tomatoes, ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, steak seasoning and cayenne pepper to the meats.
- Simmer over medium-low heat until thoroughly heated and all flavors have had time to combine, about 30 minutes.
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- Turn the Instant Pot on and set to Saute setting. Once hot, add the butter and onions and cook for 2 minutes to soften the onion. Add the rest of the ingredients (except for the finishing ingredients) and stir through. Press Keep Warm/Cancel to stop the Saute process.
- Pop the lid on top, lock and press Manual/Pressure Cook and set to 1 minute at HIGH pressure. It will take about 10-15 minutes for the pressure to build up, during which time the cooking also begins. Once the timer is done, allow 10 minutes for natural pressure release (simply leave the pot sit). Then use the quick release method to let off the remaining steam (point the steam releasing handle to Venting).
- Once pressure is released, open the lid and stir the stew. Add the BBQ sauce and the brown sugar (if using) and stir in. Dissolve the cornflour (or regular flour) in water and once it’s white slurry consistency, stir it into the stew to thicken it. Garnish with some fresh herbs and serve.
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