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Bacon Brunswick Stew

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  Stewing chicken 1 , cut up
  Water 1 Cup (16 tbs)
  Bacon slices 4
  Boneless beef chuck 1⁄2 Pound, cut into 3/4-inch cubes
  Onion 1 Small, minced
  Salt 1 1⁄4 Teaspoon
  Paprika 1 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
  Pepper 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

Recipe Summary

Main Dish

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Bacon Brunswick Stew Recipe