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Whip Up Your Weekend: Brunswick Stew

Whip Up Your Weekend: Brunswick Stew, (WPDE/ Sydney Glenn){ }

As the temperatures start to go down, you might want to warm up with some stew. Sunday, Chef Geoff will be whipping up this recipe for Souper Supper. The event is being held at Horry Goergetown Technical College's campus at The Market Common. The event runs from 12-3pm. Admission is $12 for adults and $7 for children.

Chef Geoff's Slow Cooker Brunswick Stew:

INGREDIENTS:

  • 1 tablespoon Worcestershire sauce
  • 1/4 cup apple vinegar
  • 1/2 cup brown sweet bbq sauce
  • ¼ cup finely diced sweet onions
  • 1 tablespoons minced garlic
  • 1 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • ½ pound smoked pulled pork
  • 1 (8oz) can crushed tomatoes
  • 1 (20 oz) can of baked beans
  • 8 oz fresh yellow corn kernels
  • 6 oz frozen baby lima beans
  • 1 pint chicken broth

DIRECTIONS:

  • Place all the ingredients in the slow cooker. Stir and let simmer in slow cooker on low for 8 hours.
  • Transfer the stew to a serving bowl and serve with buttermilk cornbread croutons, if desired.

This recipe is courtesy of Chef Geoff Blount. For more information on the International Culinary Institute of Myrtle Beach at Horry Georgetown Technical College, click here.

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