Menu Enter a recipe name, ingredient, keyword...

NEW BRUNSWICK STEW

By

This is a smoky stew that uses a Dr Pepper barbecue and a Korean Galbi sauce for flavoring.

Rate this recipe 4.1/5 (15 Votes)

Ingredients

  • 1 cup vegan margarine
  • 1 lg sweet onion
  • diced
  • 2 tbsp garlic
  • minced
  • 1 tsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp pepper
  • 1 tbsp red wine vinegar
  • 1 tbsp red wine
  • 1 tbsp soy sauce
  • 1 tbsp molasses
  • 1/2 cup Dr Pepper barbecue sauce
  • 1/2 cup Galbi sauce
  • 2 pkg veggie ground
  • 2 pkg vegan chicken strips
  • diced
  • 1 can crushed tomatoes
  • 2 cups csweet corn
  • 3 cups vegetable broth
  • DR PEPPER BBQ SAUCE
  • 2 cups Dr Pepper
  • 1 cup ketchup
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 2 tsp salt
  • 2 tsp pepper
  • 1 tsp red pepper flake
  • 1 tbsp Creole hot sauce
  • GALBI SAUCE
  • 1 sweet onion
  • diced
  • 1 asian pear
  • peeled and diced
  • 4 kiwis
  • peeled and diced
  • 1 tbsp garlic
  • minced
  • 1 tsp ginger
  • minced
  • 1/2 cup rice vinegar
  • 1/4 cup sesame oil
  • 1/4 cup soy sauce
  • 1/2 cup brown sugar
  • 2 tsp liquid smoke

Details

Servings 16
Level of difficulty Average
Cooking time 180mins
Cost Average budget

Preparation

Step 1

Saute onion, garlic, and ginger until caramelized for Galbi sauce. Blend all Galbi sauce ingredients.

Step 2

Combine all Dr Pepper barbecue sauce ingredients.

Step 3

Saute onion and garlic in vegan margarine until caramelized. Saute "meats".

Step 4

Combine all ingredients in a large pot or crockpot. Simmer for 3 hours over medium high heat.

Step 5

Serve with cornbread.

‚Äč

You'll also love

Chef Tips and Tricks

VIDEO: Cheesy Eggplant Hedgehogs

These baked Cheesy Eggplant Hedgehogs are totally adorable, tasty and really easy to make! 

 

Ingredients

  • 3 large eggplants
  • 1 cup olive oil
  • 1/4 cup chopped basil
  • 1 garlic clove, minced
  • Salt
  • Pepper
  • 4 cup shredded cheese


Method

  1. Mix the olive oil, chopped basil, garlic, salt and pepper in a bowl.
  2. Carefully slice the eggplant on it's side in a cross-hatch pattern, without cutting all the way through.
  3. Lay the eggplants inside an oven-safe baking tray.
  4. Pour the oil mixture over the eggplants, taking care to pour between the slices.
  5. Stuff the gaps in the eggplant with shredded cheese.
  6. Cook in the oven at 355°F for 45 minutes, until the flesh is cooked and the cheese totally melted.
  7. Serve and enjoy!

Review this recipe

What's New Brunswick about this stew?

Commented by

NEW BRUNSWICK STEW Turmeric Chickpea Stew