Try this Brunswick Stew recipe, or contribute your own.

Still searching for what to cook ?

Name: Brunswick Stew
Prep time: 30 min
Cook time: 3 h 30 min
Total time: 4 h
Yield: 6
Cuisine: American
Ingredients: 28 oz Can whole tomatoes OR 3; 2 tb Butter melted; 2 sl Bacon; cut into 2-inch; 1 lg Onion. sliced; 3 1/2 lb Chicken; cut up; 2 lg Potatoes; cubed; 2 tb Flour; 16 oz Pkge frozen corn; 1/2 ts Black pepper; 10 oz Pkge frozen butter beans; OR; 1/2 ts Sugar; 1 D Red pepper; 3 ts Salt; divided

Find the most delicious recipes here

INGREDIENTS

28 oz Can whole tomatoes OR 3
2 tb Butter ; melted
2 sl Bacon; cut into 2-inch
1 lg Onion. sliced
3 1/2 lb Chicken; cut up
2 lg Potatoes; cubed
2 tb Flour
16 oz Pkge frozen corn
1/2 ts Black pepper
10 oz Pkge frozen butter beans; OR
1/2 ts Sugar
1 D Red pepper
3 ts Salt; divided

INSTRUCTIONS

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon, onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low heat. Remove the chicken, cool; skin and remove the meat from the bones. Cut the meat into bite-size pieces and return to the pot. Add the remaining ingredients except the corn, butter and flour. Cook for 30 minutes. Add the corn and cook for another 30 minutes. Mix the butter and flour and add to the stew; simmer for 30 minutes more. Serve with hot rolls and a green salad. Makes 6 servings. Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium. [THE WASHINGTON POST; April 17, 1991] Posted by Fred Peters. Posted to MC-Recipe Digest V1 #1061 by shade on Jan 29, 1998

NOTES

Alert editor

Brunswick Stew

28 oz Can whole tomatoes OR 3
2 tb Butter melted
2 sl Bacon; cut into 2-inch
1 lg Onion. sliced
3 1/2 lb Chicken; cut up
2 lg Potatoes; cubed
2 tb Flour
16 oz Pkge frozen corn
1/2 ts Black pepper
10 oz Pkge frozen butter beans; OR
1/2 ts Sugar
1 D Red pepper
3 ts Salt; divided

In a 5-quart heavy pot place 1 quart of water, the cut up chicken, bacon,  onion and 1 teaspoon of salt; and cook for 1 1/2 hours over medium-low  heat. Remove the chicken, cool; skin and remove the meat from the bones.  Cut the meat into bite-size pieces and return to the pot. Add the remaining  ingredients except the corn, butter and flour. Cook for 30 minutes. Add the  corn and cook for another 30 minutes. Mix the butter and flour and add to  the stew; simmer for 30 minutes more. Serve with hot rolls and a green  salad.    Makes 6 servings.    Per Serving: 353 Calories; 31 g Protein; 40 g Carbohydrates; 8 g Fat; 4 g  Saturated Fat; 76 mg Cholesterol; 1422 mg Sodium.    [THE WASHINGTON POST; April 17, 1991]    Posted by Fred Peters.  Posted to MC-Recipe Digest V1 #1061 by shade <liveoak@polaris.net> on Jan  29, 1998

Add Photo

Lynn1775

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (529g)
Recipe Makes: 6 Servings

Calories: 50
Calories from Fat: 35 (70%)

Amt Per Serving		% DV

	Total Fat 3.9g	5 %
	Saturated Fat 2.4g	12 %
	Monounsaturated Fat 1g
	Polyunsanturated Fat 0.2g
Cholesterol 10.2mg		3 %
Sodium 27.4mg		1 %
Potassium 6.7mg		0 %
Total Carbohydrate 3.5g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 3.4g
Protein 0.4g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 50

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe