Brunswick Stew

Mary Morris



★★★★★ 2 votes


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  • 3 slice
    bacon, diced
  • 1 c
    onion, chopped
  • 3 lb
    chicken breasts, cubed
  • 2 c
    chicken broth
  • 2 c
  • 2 c
    potatoes, diced
  • 3
    carrots, sliced diagonally
  • 2
    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

How to Make Brunswick Stew


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

Printable Recipe Card

About Brunswick Stew

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

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