Bacon Brunswick Stew Recipe




 Stewing chicken1 , cut up
 Water1 Cup (16 tbs)
 Bacon slices4
 Boneless beef chuck1⁄2 Pound, cut into 3/4-inch cubes
 Onion1 Small, minced
 Salt1 1⁄4 Teaspoon
 Paprika1 Teaspoon
 Canned tomatoes1 Pound (2 Cups, 1 Can)
 Frozen lima beans10 Ounce (1 Package)
 Canned whole kernel corn12 Ounce (1 Can, 1 1/2 Cup)
 Raw potatoes3 Medium, diced
 Seasoned salt To Taste
 Pepper To Taste
 All-purpose flour2 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 4583 Calories from Fat 1962

% Daily Value*

Total Fat 218 g335.5%

Saturated Fat 66.1 g330.4%

Trans Fat 0 g

Cholesterol 1161.5 mg

Sodium 4673.4 mg194.7%

Total Carbohydrates 253 g84.3%

Dietary Fiber 46.9 g187.6%

Sugars 33.1 g

Protein 397 g794.9%

Vitamin A 158% Vitamin C 371.6%

Calcium 56% Iron 207.4%

*Based on a 2000 Calorie diet


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