Barbecue Stew

Barbecue Stew
Photo by Jennifer Davick


  • 1 (18-oz.) bottle smoky mesquite barbecue sauce
  • 1 (24-oz.) package frozen olive oil, rosemary, and garlic oven fries
  • 1 (32-oz.) container chicken broth
  • 2 (16-oz.) bags frozen vegetable soup mix
  • 1 cup frozen whole kernel corn
  • 1 (3-lb.) boneless pork loin roast
  • ½ teaspoon salt
  • + 4 more ingredients
    • 2 (14.5-oz.) cans fire-roasted diced tomatoes*
    • 1 (14-oz.) can chicken broth
    • 1 tablespoon barbecue seasoning
    • 1 (22-oz.) package frozen sweet potato fries

1. Preheat oven to 350°. Rinse and pat roast dry. Rub barbecue seasoning over roast. Place in an aluminum foil-lined 13- x 9-inch pan. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.2. Bake at 350° for 1 1/2 hours or until fork tender. Remove roa...

View full recipe at My Recipes


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