Hopkins County Stew
Warm up your kitchen with the rich and hearty flavors of Hopkins County Stew, a Texas-inspired classic that brings comfort in every bite. This rustic stew combines tender shredded chicken, savory ground beef, and a medley of vegetables, including golden corn, diced potatoes, and tomatoes, all simmered in a flavorful broth enhanced with a touch of Worcestershire sauce, ketchup, and chili powder. A true crowd-pleaser, this one-pot wonder is perfect for feeding a hungry family or gathering friends around the table. With just 20 minutes of prep time and a slow, simmered finish, this stew is ideal for those chilly evenings when a warm bowl of hearty goodness is all you need. Serve it with crusty bread or your favorite crackers for a complete, soul-satisfying meal. Keywords: Hopkins County Stew recipe, Texas stew, hearty chicken stew, ground beef stew, one-pot dinner.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 pounds boneless chicken thighs
- 1 pound ground beef
- 1 medium onion, diced
- 4 medium potatoes, peeled and diced
- 15 ounces whole kernel corn
- 28 ounces diced tomatoes
- 15 ounces tomato sauce
- 4 cups beef broth
- 4 cups water
- 0.5 cup ketchup
- 2 tablespoons Worcestershire sauce
- 1 tablespoon sugar
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons butter
Instructions
In a large stockpot over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes.
Add the ground beef to the pot and cook until browned, breaking it apart with a spoon, about 7-8 minutes. Remove the cooked beef and onions and set aside.
In the same pot, add the chicken thighs and pour in 4 cups of water. Bring to a boil, then reduce the heat to low and simmer for 30 minutes, skimming any foam that rises to the top.
Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Add the cooked ground beef and onions back to the pot, along with the diced potatoes, diced tomatoes, tomato sauce, and beef broth.
Stir in the corn (including its liquid), ketchup, Worcestershire sauce, sugar, chili powder, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 45 minutes, stirring occasionally to prevent sticking. Check the potatoes for tenderness.
Taste the stew and adjust the seasonings as needed. Serve hot with crackers or crusty bread.
Nutrition Facts
Calories |
4344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.0 g | 267% | |
| Saturated Fat | 71.3 g | 356% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1173 mg | 391% | |
| Sodium | 12796 mg | 556% | |
| Total Carbohydrate | 338.9 g | 123% | |
| Dietary Fiber | 39.8 g | 142% | |
| Total Sugars | 102.9 g | ||
| Protein | 300.3 g | 601% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 776 mg | 60% | |
| Iron | 31.3 mg | 174% | |
| Potassium | 9652 mg | 205% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
