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Brunswick Stew

  • 1serving

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B3, B12, C, D, E
MineralsZinc, Copper, Natrium, Fluorine, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 (5-pound) stewing hen

  2. 1 (3-pound) chuck roast, cooked, cooled, and shredded

  3. 1 (3-pound) pork loin roast, cooked, cooled, and shredded

  4. 5 cups beef broth

  5. 3 (16-ounce) cans whole tomatoes, undrained and chopped

  6. 2 (12-ounce) cans whole kernel corn

  7. 1 (15-ounce) can tomato sauce

  8. 3 large onions, chopped

  9. 1 1/2 cups catsup

  10. 1/2 cup vinegar

  11. 1/3 cup Worcestershire sauce

  12. 1 tablespoon salt

  13. 2 teaspoons pepper

  14. 2 teaspoons hot sauce

  15. 1 teaspoon garlic salt

  16. 1 teaspoon lemon juice

Instructions Jump to Ingredients ↑

  1. Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder.

  2. Transfer 5 cups chicken broth to a large stock pot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, 3 hours.

  3. Ladle stew into individual bowls, and serve hot.

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