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

 

164

Yield

8

servings

Prep

30

min

Cook

5

hrs

Ready

5

hrs

Trans-fat Free, High Fiber
 

Ingredients

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

Directions

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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Comments

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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