Liz's New Brunswick Stew
Try this Liz's New Brunswick Stew recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 4 hours
- Served Person: 0
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1/4 cup ketchup
- 1/4 cup apple cider vinegar
- 2 carrots
- 1 t salt
- 2 t brown sugar
- 1/2 stick of butter
- 1 t pepper
- 4-5 lb. chicken
- 1 lb. pulled pork barbecue ( i usually freeze a pint or but you can also buy it at a restaurant or grocery store)
- 1 lb. frozen baby limas
- 1 lb. frozen shoepeg corn (sweet corn will work)
- 4-5 potatoes
- (i'll sometimes throw in some green beans or peas. no okra) wow, obviously we're not in alabama anymore.
- 8 oz. tomato sauce
- 8 oz. tomato paste
- 1/4 cup texas pete
- 1 t worcestershire
- Carbohydrate 904.894714908853 g
- Cholesterol 242.95 mg
- Fat 92.8525609640795 g
- Fiber 9.44439226726847 g
- Protein 6.61169015128786 g
- Saturated Fat 58.3330599773729 g
- Serving Size 1 1 recipe (2617g)
- Sodium 1662.54385910029 mg
- Sugar 895.450322641585 g
- Trans Fat 6.59127661263336 g
- Calories 4331 calories
Boil the chicken, (about 1.5 hours)Save the broth, add celery, onions, garlic and carrots and let simmer for several hoursShred the chicken, set aside. (throw the bones back in your broth)Rinse butter beans and corn. Add potatoes, carrots and cover with a little water. Cook until veggies are almost done. Remove excess liquid until the veggies a just covered.Mix the rest of the ingredients together and add to the veggies.Add meats. Simmer on low heat for 30-45 min. If more liquid is needed, add some of that broth.Makes a bunch of stew. I usually have at least 5 quarts to freeze after I feed the family.
