Recipe for BRUNSWICK STEW - Martinsville Bulletin

BRUNSWICK STEW
Entrees
Contributed by: Darleen Purdy
Ingredients: 2 lb. pot roast 3 boneless, skinless chicken breasts 1â�„2 lb. cooked ham 2 slices bacon 11â�„2 tsp. salt 1â�„8 tsp. pepper 1â�„2 tsp. dried, crushed rosemary 1â�„2 tsp. dried, crushed basil Water 1 large onion, sliced 8 medium potatoes, sliced 1 can (15 oz.) corn, drained 1 can (15 oz.) lima beans, drained 2 cans (16 oz. each) diced tomatoes 1â�„4 cup cold water 2 TBS all-purpose flour
Place roast, chicken, ham and bacon in a large pot. Add water to cover meat by two inches. Add seasonings and onion; bring to a boil. Cook on medium heat until all meats are tender and falling apart. Remove meats and cool slightly. Pull apart and shred meats, removing fatty pieces, then return them to the broth. Add potatoes, corn, lima beans and tomatoes; cook until vegetables are tender, about 30 minutes. Blend cold water slowly into flour and stir into stew. Cook and stir until thickened and bubbly.
(This recipe was contributed as part of a "Cook of the Week" feature.)