Hopkins County Stew Family Size

Total Time:
1 hr 45 min
Prep:
15 min
Cook:
1 hr 30 min

Yield:
6 to 8 servings
Level:
Intermediate

Ingredients
  • 4 cups water
  • 2 pounds skinless chicken or cubed beef
  • 1 1/2 teaspoons salt, plus 1 teaspoon salt
  • 4 medium potatoes, diced (about 2 pounds)
  • 1 large onion, chopped
  • 1 teaspoon black pepper
  • 1 (15-ounce) can tomato sauce
  • 1 (14 1/2-ounce) can tomatoes, peeled and diced
  • 1 teaspoon chili powder
  • 4 teaspoons paprika
  • 1 (16-ounce) can whole kernel corn
  • 1 (16-ounce) can cream-style corn
Directions
  • Heat 4 cups water to boiling in a 5-quart saucepan on top of stove. Add chicken or cubed beef and 1 1/2 teaspoons salt. Reduce to medium heat and simmer until meat is tender, reserving liquid. If using chicken in your recipe, remove pieces from pan and allow cooling before boning and dicing meat.

  • To reserved liquid, add potatoes and onions. If necessary, add just enough water to cover the ingredients and simmer on medium heat until potatoes are tender.

  • Add diced chicken or beef, black pepper, tomato sauce, diced tomatoes, remaining 1 teaspoon salt, chili powder, and paprika and bring to a boil.

  • Add cans of whole kernel and cream-style corn while stirring stew on high heat to prevent scorching.

  • Reduce heat to a simmer. If necessary, add water to bring stew to desired consistency. Cover and simmer over medium heat for 15 minutes, stirring as needed.

  • Other ingredients may be added to suit individual taste. Serve with saltine crackers or cornbread, cheddar cheese, and dill pickles.

  • Note: A viewer, who may not be a professional cook, provided this recipe. The FN chefs have not tested this recipe and therefore, we cannot make representation as to the results.


CATEGORIES:
View All

Cooking Tips
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews