brunswick stew
(2 ratings)
(2 ratings)
Ingredients For brunswick stew
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3 slicebacon, diced
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3 Tbspflour, all-purpose
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3 dashhot sauce
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1 tspworcestershire sauce
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1 ccorn kernals
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1 pkglima beans, frozen 10 ounces
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1 cham, cubed
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1 cantomato sauce, 8 ounces
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1 candiced tomatoes, 14 1/2 ounces
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1 tspsalt
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2celery stalks, chopped
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3carrots, sliced diagonally
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2 cpotatoes, diced
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2 cwater
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2 cchicken broth
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3 lbchicken breasts, cubed
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1 conion, chopped
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1/3 cwater
How To Make brunswick stew
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1In a large dutch oven cook bacon and onion until bacon is crisp and onion is tender.
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2Remove bacon to a plate to drain. Leave drippings in pan.
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3Add chicken in small batches and brown.
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4Add stock, water, potatoes, carrots, celery, salt and reserved bacon. Bring to a boil. Reduce heat and simmer 45 minutes.
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5Add tomatoes, tomato sauce, ham, lima beans, corn, worcestershire sauce and hot sauce. Bring to a boil, reduce heat and simmer until vegetables are tender.
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6In a small bowl, blend flour and water. Stir into stew and simmer until slightly thickened.
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