Brunswick Stew

Mary Morris


★★★★★ 2 votes


3 slice
bacon, diced
1 c
onion, chopped
3 lb
chicken breasts, cubed
2 c
chicken broth
2 c
2 c
potatoes, diced
carrots, sliced diagonally
celery stalks, chopped
1 tsp
1 can(s)
diced tomatoes, 14 1/2 ounces
1 can(s)
tomato sauce, 8 ounces
1 c
ham, cubed
1 pkg
lima beans, frozen 10 ounces
1 c
corn kernals
1 tsp
worcestershire sauce
3 dash(es)
hot sauce
3 Tbsp
flour, all-purpose
1/3 c


1In a large dutch oven cook bacon and onion until bacon is crisp and onion is tender.
2Remove bacon to a plate to drain. Leave drippings in pan.
3Add chicken in small batches and brown.
4Add stock, water, potatoes, carrots, celery, salt and reserved bacon. Bring to a boil. Reduce heat and simmer 45 minutes.
5Add tomatoes, tomato sauce, ham, lima beans, corn, worcestershire sauce and hot sauce. Bring to a boil, reduce heat and simmer until vegetables are tender.
6In a small bowl, blend flour and water. Stir into stew and simmer until slightly thickened.

About this Recipe

Course/Dish: Beef Soups
Other Tag: Quick & Easy