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Posted on 1/12/2012 by
crock pot stew that freezes well
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4 cup(s) roasted skinless chicken breast
16 oz cooked lean trimmed beef chuck blade roast
2 cup(s) Hanover Fordhook Lima Beans
2 cup(s) frozen corn kernels
3 cup(s) uncooked whole white potato(es)
3 cup(s) canned crushed tomatoes
4 cup(s) fat free chicken broth
3 tsp mustard
3 Tbsp Worcestershire sauce
1 1/2 cup(s) (sliced) uncooked Spanish onion(s)
4 Tbsp salted butter
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roast whole chicken and remove from bone. chop into small pieces use 4 cups for recipe. roast chuck roast and cut 2 cups into small pieces. Finely chop onion. peel 3 large potatoes and grate 1/2 and finely chop the other 1/2. mix all ingredients in a large crock pot. season with salt and pepper to taste. Add a few dashes of tabasco sauce. Add enough water to cover ingredients. cook on high 6 hours or on low 10 hours. stores well and freezes well. makes approx. 1 gal stew. serving size 1 1/2 cups.
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