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Bacon Brunswick Stew Recipe
|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|
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
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