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Community Recipe
from [dswartzel]
Brunswick Stew

Brunswick Stew

  • Yield: 16 servings

Ingredients

  • 1 Whole chicken (3 lbs)
  • 1 1/2 cup(s) Onion Chopped
  • 1 cup(s) Green bell pepper Chopped
  • 1 tablespoon(s) Vegetable oil
  • 3 can(s) Whole peeled tomatoes (16 oz each) Untrained and chopped
  • 1 can(s) Tomato sauce (8 oz)
  • 1/4 cup(s) Sugar
  • 3 tablespoon(s) white vinegar
  • 2 tablespoon(s) worchestershire sauce
  • 2 tablespoon(s) all-purpose flour
  • 1 cup(s) Water
  • 1 pound(s) Red potatoes Peeled and cubed
  • 1 can(s) Baked beans (16 oz)
  • 1 tablespoon(s) Hot sauce
  • 1 1/2 teaspoon(s) Salt
  • 1/2 teaspoon(s) ground turmeric
  • 1/2 teaspoon(s) Pepper
  • 1 can(s) Whole kernel corn (16 oz) Drained
  • 1 can(s) Lima beans (16 oz) Drained

Preparation

Cook chicken in a large Dutch oven in boiling water to cover 45 minutes or until done.

Remove chicken from broth; reserving broth for another use. Cool chicken. Skin, bone and chop chicken.

Sauté onion and bell pepper in hot oil in Dutch oven until tender. Add chicken, tomato and next 4 ingredients.

Combine flour and 1 cup water, whisking until smooth. Stir into chicken mixture. Add potato and next 5 ingredients.

Cover and cook over medium heat, stirring occasionally, 20-30 minutes. Add corn and Lima beans and cook 10 minutes.

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Brunswick Stew recipe

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