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IN THE KITCHEN WITH ANGELA

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Brunswick Stew

Brunswick Stew

Ingredients:

4 lbs. chicken breasts

2 ½ pounds boneless chuck roast 

6 oz. thick sliced bacon, chopped

2 cups yellow onion, chopped, 

3 cloves garlic, minced 

Enough chicken broth to make 3 cups total when added to meat stock

(2) 28 ounce cans of diced tomatoes

2 cups ketchup 

¾ cup brown sugar

½ cup yellow mustard

½ cup Worcestershire sauce 

½ cup apple cider vinegar 

2 T fresh lemon juice 

1 T Tabasco 

3 cups frozen corn 

2 cups baby lima beans

Directions:

Preheat oven to 350 degrees. Season chicken and beef and roast for 1 hour. Sauté the chopped bacon in a large soup pot until beginning to crisp.  Add chopped yellow onion and garlic and cook until golden. After the meat is roasted, combine the reserved meat stock with enough chicken broth to make 3 cups total. Add the roasted meats and the rest of the remaining ingredients, and simmer for 20 – 30 minutes. Enjoy!

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