Chicken & Beef Brunswick Stew
Chicken and Beef Brunswick Stew recipe
Yield
4 servingsPrep
30 minCook
60 minReady
90 minLow Fat, Low in Saturated Fat, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 | ounces |
chicken breasts
|
|
| 3 | ounces |
ground chuck (ground beef)
cooked |
|
| 12 | ounces |
tomato juice
|
|
| ½ | small |
onions
|
|
| 1 | cup |
water
|
|
| 1 | package |
beef stock
|
*
|
| ½ | teaspoon |
red hot chili pepper, dried
|
|
| ⅛ | cup |
vinegar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 86.7 | ml/g |
chicken breasts
|
|
| 86.7 | ml/g |
ground chuck (ground beef)
cooked |
|
| 346.8 | ml/g |
tomato juice
|
|
| 0.5 | small |
onions
|
|
| 237 | ml |
water
|
|
| 1 | package |
beef stock
|
*
|
| 2.5 | ml |
red hot chili pepper, dried
|
|
| 3E+1 | ml |
vinegar
|
|
Directions
Skin chicken and boil until tender.
Broil beef until brown.
Debone, chop, and blend chicken in blender.
Cook tomato juice, water, and onion slowly (30 minutes).
Add bouillon, pepper, meat, and vinegar.
Add salt and pepper to taste.
Cook very slow in heavy pot until thick.
