Bacon Brunswick Stew
|Stewing chicken||1 , cut up|
|Water||1 Cup (16 tbs)|
|Boneless beef chuck||1⁄2 Pound, cut into 3/4-inch cubes|
|Onion||1 Small, minced|
|Salt||1 1⁄4 Teaspoon|
|Canned tomatoes||1 Pound (2 Cups, 1 Can)|
|Frozen lima beans||10 Ounce (1 Package)|
|Canned whole kernel corn||12 Ounce (1 Can, 1 1/2 Cup)|
|Raw potatoes||3 Medium, diced|
|Seasoned salt||To Taste|
|All-purpose flour||2 Tablespoon|
Cover chicken with 4 cups water, bring to boil, and cook, covered, for 1 hour, or until tender.
Cool chicken, remove meat from bones, reserving broth, and cut into bite-size pieces.
Dice bacon and brown in kettle.
Remove bacon and brown beef and onion in fat remaining in kettle.
Add bacon, chicken broth, salt, paprika, and tomatoes.
Bring to boil, cover, and simmer for 1 1/2 hours.
Add remaining vegetables and chicken and simmer for about 30 minutes longer.
Season to taste and thicken slightly with a flour-and-water paste