Chicken and Beef Brunswick Stew
TOTAL TIME: Prep: 45 min. Cook: 2 hours
YIELD: about 8 quarts (30 servings).
Festivals in North Carolina wouldn't be the same without this popular stew. A thick hearty blend of meats, vegetables and seasonings in a savory tomato-based broth, it's a special main dish for a crowd.—Judi Brinegar, Liberty, North Carolina
Ingredients
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4 large onions, halved and thinly sliced
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1/4 cup butter, cubed
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1 broiler/fryer chicken (3 to 4 pounds), cut up
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8 cups water
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2 cans (28 ounces each) crushed tomatoes
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1-3/4 cups ketchup
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1 can (6 ounces) tomato paste
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1 can (10-3/4 ounces) condensed tomato soup, undiluted
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2 medium jalapeno peppers, seeded and chopped
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3 teaspoons salt
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1 teaspoon Worcestershire sauce
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1 teaspoon hot pepper sauce
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1 teaspoon pepper
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2 pounds ground beef, cooked and drained
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1 pound cubed fully cooked ham
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1 package (16 ounces) frozen cut green beans
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1 package (16 ounces) frozen butter beans
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1 package (16 ounces) frozen corn
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6 cups hot mashed potatoes (without added milk and butter)
Directions
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1.
In a large stockpot, saute onions in butter until tender. Add chicken and water. Bring to a boil. Reduce heat; cover and simmer for 1 hour.
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2.
Remove chicken; when cool enough to handle, remove meat from bones. Discard bones and dice meat. Skim fat from broth; return chicken to broth.
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3.
Stir in the next 14 ingredients; bring to a boil. Reduce heat; cover and simmer for 1 hour or until vegetables are tender. Stir in potatoes; heat through.
Nutrition Facts
1 cup: 244 calories, 9g fat (3g saturated fat), 44mg cholesterol, 800mg sodium, 25g carbohydrate (5g sugars, 4g fiber), 17g protein.
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