Easy Brunswich Stew #Recipe

This is a recipe from one of twenty meals made from my How to Start Freezer Cooking 5 Bulk Recipes to Create 20 Meals post. This meal utilizes frozen Item 1 and Item 2 – pulled lemon pork and pasta sauce. I popped mine into the fridge the night before and both items were defrosted when I got home to cook dinner. You will also use 4 more bags of frozen vegetables, which I left in my fridge overnight to defrost.

I really enjoyed this recipe! It is full of a wide variety of vegetables and makes a colorful spread. We served it with buttered bread and had plenty for leftovers to take to lunch the next day.  One thing I will say is that I had a hard time finding 10 ounce bags – most were 14 or 16 ounces, so I mixed a portion back into a freezer bag and popped them in the freezer to use the next time I make this recipe.  It is a keeper!

1 medium onion, chopped
2 cups pasta sauce, defrosted
2 cups lemon pulled pork, defrosted

10 ounces frozen lima beans
10 ounces frozen carrots and peas
10 ounces frozen cut okra
10 ounces frozen corn
1 cup beef broth
salt and pepper
splash of olive oil

Saute onion in a large pot until tender, about 5 minutes.  Add pork, cook one more minute.  Add thawed vegetables  tomato sauce and broth.  Cover and simmer until vegetables are tender.  Season with salt and pepper.  Serve with bread.

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