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Brunswick Stew#2 (With Chicken, Beef, and Pork)















Trans-fat Free, High Fiber


1 large hen
1 ½ pounds beef chuck
1 pound pork
lean, backbone
2 quarts water
2 tablespoons salt
½ teaspoon black peppercorns
2 tablespoons red hot chili pepper, dried
1 cup potatoes
1 cup beans
snap, fresh
1 cup green peas
1 ½ cups onions
2 cups okra
fresh, sliced
2 cups baby lima beans
2 cups corn
whole, cut off the cob
2 ½ quarts tomatoes
1 teaspoon black pepper
coarsely ground
cup butter


Put chicken, beef and pork into a very large kettle with the cold water, salt, peppercorns, and red pepper.

Cover and cook slowly for 2 hours, or until meat is tender and falling off bones.

Remove and discard bones, gristle, fat.

Reserve stock.

Cut meat into cubes or dice and return to stock.

Add all remaining ingredient.

Cover and cook slowly for several hours.

Check ooccasionally during this cooking time, and if stew is not thickening up satisfactorily, remove lid and let stew continue to simmer uncovered.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 593g (20.9 oz)
Amount per Serving
Calories 115955% of calories from fat
 % Daily Value *
Total Fat 71g 110%
Saturated Fat 31g 156%
Trans Fat 0g
Cholesterol 320mg 107%
Sodium 4120mg 172%
Total Carbohydrate 14g 14%
Dietary Fiber 10g 38%
Sugars g
Protein 175g
Vitamin A 30% Vitamin C 36%
Calcium 14% Iron 50%
* based on a 2,000 calorie diet How is this calculated?


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