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.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:90 mins

Total Time:110 mins

Servings: 8

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

Directions

Step 1

In a large stockpot over medium heat, melt the butter. Add the diced onion and sauté until translucent, about 5 minutes.

Step 2

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.

Step 3

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.

Step 4

Remove the chicken thighs from the pot and shred them into bite-sized pieces using two forks. Return the shredded chicken to the pot.

Step 5

Add the cooked ground beef and onions back to the pot, along with the diced potatoes, diced tomatoes, tomato sauce, and beef broth.

Step 6

Stir in the corn (including its liquid), ketchup, Worcestershire sauce, sugar, chili powder, salt, and black pepper.

Step 7

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.

Step 8

Taste the stew and adjust the seasonings as needed. Serve hot with crackers or crusty bread.

Nutrition Facts

Serving size	6092.9 grams (6092.9g)

Amount per serving	% Daily Value*
Calories	4344

Total Fat 208.00g	267%
Saturated Fat 71.30g	357%
Polyunsaturated Fat 0.80g
Cholesterol 1173mg	391%
Sodium 12796mg	556%
Total Carbohydrate 338.90g	123%
Dietary Fiber 39.80g	142%
Total Sugars 102.90g
Protein 300.30g	601%

Vitamin D 5IU	23%
Calcium 776mg	60%
Iron 31mg	174%
Potassium 9652mg	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.

Source of Calories

Fat: 42.3%

Protein: 27.1%

Carbs: 30.6%