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  Recipes / American Food / Virginian

Brunswick Stew


* 1 tbsp Bacon fat
* 1 lg Onion; sliced
* 1 Chicken; cut in half
* 1 lb Beef stew meat; in bite-size
* 1 tbsp Flour
* 1 lb Baked ham (leftover)
* 8 c Cold water
* 1 tbsp Salt Fresh ground black pepper
* 1/2 tsp Dried thyme
* 1/4 tsp Red pepper flakes
* 1 lg Canned tomatoes
* 2 md Potatoes; diced
* 1 c Frozen corn kernels
* 1 c Frozen lima beans
* 1 c Frozen okra; sliced
* 1 c Frozen green beans
* 1/4 c Fresh parsley; chopped

For: 6 servings



In a large heavy kettle heat bacon fat and add onions. Saute until lightly browned.

Dust beef with 1 tablespoon of flour add to kettle along with chicken and brown. Add the ham cold water salt black and red pepper and thyme. Bring to boil then reduce heat and simmer for 2 hours covered or until meat is tender.

Remove meats from stock and strain stock. Skim any excess fat from stock and return to kettle.

Remove chicken from bones discard skin and cut into bite size pieces.

Return meats to kettle adding all remaining ingredients except for okra beans and parsley. Bring to boil and simmer covered for 45 minutes.

Add okra and beans and cook for 15 minutes longer. Garnish with fresh parsley.

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