brunswick stew

Name: Brunswick Stew
Ingredients: 3 slice(s) bacon, diced; 1 cup(s) onion, chopped; 3 pound(s) chicken breasts, cubed; 2 cup(s) chicken broth; 2 cup(s) water; 2 cup(s) potatoes, diced; 3 - carrots, sliced diagonally; 2 - celery stalks, chopped; 1 teaspoon(s) salt; 1 can(s) diced tomatoes, 14 1/2 ounces; 1 can(s) tomato sauce, 8 ounces; 1 cup(s) ham, cubed; 1 package(s) lima beans, frozen 10 ounces; 1 cup(s) corn kernals; 1 teaspoon(s) worcestershire sauce; 3 dash(es) hot sauce; 3 tablespoon(s) flour, all-purpose; 1/3 cup(s) water

(2 RATINGS)

49 Pinches 1 Photo

Mary Morris

Uvalda, GA

Updated on May 24, 2010

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Ingredients

3 slices bacon, diced
1 cup onion, chopped
3 pounds chicken breasts, cubed
2 cups chicken broth
2 cups water
2 cups potatoes, diced
3 - carrots, sliced diagonally
2 - celery stalks, chopped
1 teaspoon salt
1 can diced tomatoes, 14 1/2 ounces
1 can tomato sauce, 8 ounces
1 cup ham, cubed
1 package lima beans, frozen 10 ounces
1 cup corn kernals
1 teaspoon worcestershire sauce
3 dashes hot sauce
3 tablespoons flour, all-purpose
1/3 cup water

How To Make brunswick stew

Step 1

In a large dutch oven cook bacon and onion until bacon is crisp and onion is tender.

Step 2

Remove bacon to a plate to drain. Leave drippings in pan.
Step 3

Add chicken in small batches and brown.
Step 4

Add stock, water, potatoes, carrots, celery, salt and reserved bacon. Bring to a boil. Reduce heat and simmer 45 minutes.
Step 5

Add tomatoes, tomato sauce, ham, lima beans, corn, worcestershire sauce and hot sauce. Bring to a boil, reduce heat and simmer until vegetables are tender.
Step 6

In a small bowl, blend flour and water. Stir into stew and simmer until slightly thickened.
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