| | Brunswick Stew 1 stewing chicken, about 4 pounds, cut up
Water
4 slices of bacon
1/2 pound of boneless beef chuck, cut into 3/4 inch cubes
1 small onion, minced
1 1/4 teaspoon of salt
1 teaspoon of paprika
2 cups of tomatoes
One 10 ounce package of frozen Lima beans
1 1/2 cups, about 1 can of whole kernel corn
3 medium raw potatoes, diced
Seasoned salt and pepper
All purpose flour |
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Cover the chicken with 4 cups of water, bring to a boil and cook, covered for 1 hour or until tender. Cool the chicken, remove the meat from the bones, reserving the broth, and cut into bite size pieces. Dice the bacon and brown in kettle. Remove the bacon and brown beef and onion in fat remaining in kettle. Add the bacon, chicken broth, salt, paprika, and tomatoes. Bring to a boil, cover, and simmer for 1 1/2 hours. Add the remaining vegetables and chicken and simmer for about 30 minutes longer. Season to taste and thicken slightly with a flour and water paste. Makes 6 servings. |
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