Barbecue Stew

Gluten Free
Dairy Free
Health score
54%
Barbecue Stew
45 min.
8
1440kcal

Suggestions

Looking for a hearty and flavorful meal that's both gluten-free and dairy-free? Look no further than this delicious Barbecue Stew! With a recipe health score of 54, this dish is a tasty and nutritious option for your next lunch or dinner. Ready in just 45 minutes and serving 8 people, it's perfect for a family gathering or a casual get-together with friends.

This Barbecue Stew features a succulent boneless pork loin roast that's been seasoned with a smoky barbecue rub and slow-cooked to perfection in a rich and savory sauce. The stew is loaded with tender vegetables, including fire-roasted tomatoes and a mix of frozen vegetables, which add a vibrant burst of color and nutrition. To complement the stew, serve it alongside crispy frozen sweet potato and oven fries for a satisfying and well-rounded meal.

With a caloric breakdown of 17.01% protein, 60.62% fat, and 22.37% carbs, this Barbecue Stew is a balanced option for those watching their calorie intake. Plus, you can easily make this recipe ahead of time and store it in the refrigerator for up to 4 days, making it a convenient choice for busy households. So why not give this mouth-watering Barbecue Stew a try and treat your taste buds to a culinary adventure they won't soon forget?

Ingredients

  • 18 oz barbecue sauce 
  • tablespoon barbecue seasoning 
  • lb pork loin boneless
  • 14 oz chicken broth canned
  • 32 oz chicken broth 
  • cup corn whole frozen
  • 29 oz canned tomatoes diced canned
  • 24 oz olive oil frozen
  • 0.5 teaspoon salt 
  • 22 oz sweet potatoes and into frozen
  • 32 oz savory vegetable frozen
  • 32 oz savory vegetable frozen

Equipment

  • frying pan
  • oven
  • grill
  • aluminum foil
  • dutch oven

Directions

  1. Preheat oven to 35
  2. Rinse and pat roast dry. Rub barbecue seasoning over roast.
  3. Place in an aluminum foil-lined 13- x 9-inch pan.
  4. Pour barbecue sauce and 1 (14-oz.) can chicken broth over roast. Cover tightly with aluminum foil.
  5. Bake at 350 for 1 1/2 hours or until fork tender.
  6. Remove roast from pan, reserving drippings in pan. Shred roast with 2 forks.
  7. Carefully pour drippings into a Dutch oven.
  8. Add shredded pork, 1 (32-oz.) container chicken broth, and next 4 ingredients. Bring to a boil over medium-high heat; reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes.
  9. Meanwhile, prepare oven fries and sweet potato fries according to package directions; serve with stew.
  10. *2 (5-oz.) cans diced tomatoes may be substituted.
  11. Note: For testing purposes only, we used McCormick Grill Mates Barbecue Seasoning; Alexia Olive Oil, Rosemary, & Garlic Oven Fries; and Alexia Sweet Potato Julienne Fries.
  12. To make ahead: Prepare recipe through Step Store in an airtight container in refrigerator up to 4 days. Reheat in a large Dutch oven while the oven preheats to cook fries.

Nutrition Facts

Calories1440kcal
Protein17.01%
Fat60.62%
Carbs22.37%

Properties

Glycemic Index
18.5
Glycemic Load
17.4
Inflammation Score
-10
Nutrition Score
47.978695454805%

Flavonoids

Apigenin
0.08mg
Luteolin
0.12mg
Kaempferol
0.01mg
Myricetin
0.02mg
Quercetin
0.01mg

Nutrients percent of daily need

Calories:1440.04kcal
72%
Fat:98.24g
151.14%
Saturated Fat:15.36g
95.98%
Carbohydrates:81.57g
27.19%
Net Carbohydrates:68.59g
24.94%
Sugar:27.35g
30.39%
Cholesterol:134.24mg
44.74%
Sodium:1886.02mg
82%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:62.04g
124.08%
Vitamin A:23269.74IU
465.39%
Vitamin B6:1.83mg
91.57%
Vitamin E:13.41mg
89.4%
Selenium:59.04µg
84.34%
Vitamin B1:1.14mg
75.81%
Vitamin B3:15.07mg
75.33%
Vitamin K:69.78µg
66.46%
Phosphorus:657.22mg
65.72%
Fiber:12.98g
51.94%
Manganese:1.04mg
51.83%
Potassium:1659.28mg
47.41%
Vitamin B2:0.72mg
42.18%
Zinc:5.86mg
39.03%
Magnesium:143.21mg
35.8%
Iron:6.41mg
35.6%
Vitamin C:28.23mg
34.22%
Copper:0.54mg
26.83%
Vitamin B5:2.38mg
23.75%
Vitamin B12:1.39µg
23.1%
Folate:84.6µg
21.15%
Calcium:171.68mg
17.17%
Vitamin D:0.73µg
4.87%
Source:My Recipes