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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 4-quart Dutch oven, brown half of the meat in hot oil. Remove meat from Dutch oven. Add remaining meat and chopped onion. Return all meat to Dutch oven. Reserve 1/2 cup of the chicken broth. Stir in remaining chicken broth, thyme, oregano, lemon-pepper seasoning and salt. Bring to boiling; remove from heat. Cover tightly and bake in a 325 degree F oven for 1 hour.

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Instructions Checklist
  • In a small bowl, combine the reserved 1/2 cup chicken broth and flour; stir into stew. Stir in corn, potatoes and beans. Bake, covered, for 1 hour more or until meat and vegetables are tender and mixture is thickened. If you like, serve with warm corn bread muffins. Makes 6 main-dish servings (9 cups).

Nutrition Facts

308 calories; total fat 8g; saturated fat 2g; monounsaturated fat 3g; cholesterol 46mg; sodium 625mg; carbohydrates 41g; fiber 6g; protein 20g; vitamin a 437IU; vitamin c 30mg; calcium 50mg; iron 3mg.

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