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Stew: Dead Heat Kentucky Burgoo

Source of Recipe

The Kentucky Derby Museum Cookbook


List of Ingredients

1 fat hen -- (4 lbs) (CHICKEN)
1 to 2 lbs stew meat (beef,veal,and/or lamb)
3 to 4 pints water
1 1/2 teaspoons coarsely ground pepper
1/2 teaspoon cayenne pepper -- 2 lb
2 small cans tomato puree
12 potatoes
2 large onions -- chopped
1 large head cabbage -- finely chopped
6 to 8 medium tomatoes -- peeled, chopped
OR 3 1-lb cans tomatoes
6 to 8 ears of corn -- cut off the cob
OR 3 1-lb cans cut corn
1 pound fresh carrots -- sliced
1 to 2 Tb salt
1 teaspoon pepper
1/2 to 1 cup Worcestershire sauce
2 cups fresh sliced okra -- optional
2 cups fresh cut butterbeans -- optional
2 green peppers, finely chopped -- optional



Recipe

Cook chicken and other meat in water with coarsely ground pepper and cayenne pepper until chicken will leave the bones and the meat is very tender (about 40 minutes). Remove bones, shred meat and return to the liquid.

Add tomato puree, potatoes, onions, cabbage, tomatoes, carrots and corn. Season with salt, pepper and Worcestershire sauce.

Cook slowly for 2-3 hours, until consistency of a thick stew, stirring from the bottom to keep from scorching. Add water, if necessary, to keep from sticking.

If you like additional vegetables, add 2 cups fresh cut butterbeans, 2 cups fresh sliced okra and/or 2 green peppers, finely chopped.


YIELD: 10 Servings