| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
| Level: | Intermediate |
| Total: | 1 hr 45 min |
| Prep: | 15 min |
| Cook: | 1 hr 30 min |
| Yield: | 6 to 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 404 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 85 mg |
| Sodium | 1044 mg |
| Serving Size | 1 of 8 servings |
| Calories | 404 |
| Total Fat | 18 g |
| Saturated Fat | 5 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 6 g |
| Sugar | 7 g |
| Protein | 26 g |
| Cholesterol | 85 mg |
| Sodium | 1044 mg |
Reviews
We have followed this recipe numerous times. We have even doubled the recipe. If you don’t have any of the ingredients it may cost you $20 or less including chicken and seasoning! It’s perfect for a raining or cloudy day! I personally have attended the Hopkins County Stew Festival, and it does NOT disappoint! We love Hopkins county stew!
I grew up in Sulphur Springs and we looked forward to the stew festival every year. This is a great recipe and everyone I know loves it. Even friends that have tried it that knew nothing about this stew rave about it. It’s the only stew I know and the only stew we cook. Elaine, I think you should try it again, or come to the festival, it’s a great time. And the stew is so worth your time, money, and tastebuds!!
the hopkins county stew festival has taken place for the last 40 years. Recipes have been tried again and again to perfection and there is even a stew cookoff to find the best of the year. Chances are Elaine, that you did something wrong. Food network isn’t going to go somewhere with cheap gross recipes and then post them on here. Sorry you did not like it, but before you go telling people not to waste their time and money, maybe you should check and see what the COOK did wrong. I’ve been there, I’ve had the stew, and I can tell you first hand it is some of the best stew you will ever try. Go and do that and then come back and give your review.
Wonderful recipe – reminds me of the soup my grandmother made.
I first made this stew about three years ago when I first saw it on Food TV’s American Festivals show. I was attracted to this recipe due to the fact that it was different by having a tomato flavored base. My whole family enjoys this recipe. I like to serve it over some hot calrose rice. Makes a great hearty dinner.
This recipe dose not work.
Don’t waste your time or money like I did!
Don’t waste your time or money like I did!