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Burgoo




Source of Recipe


Internet


List of Ingredients




Serves 20)
3 lb Ready to Cook Broiler Chicken
12 cups Water
1/4 t Pepper
56 oz (2 cns) Tomatoes
1 cup Cubed Peeled Potatoes
2 cups Coarsely Chopped Carrots
1 cup Chopped Onion
1 cup Chopped Celery
2 T Packed Dark Brown Sugar
4 ea Whole Cloves
1 ea Bay Leaf
32 oz (2 cns) Butter Beans
2 lb Beef Shank Cross-cuts
1 T Salt
6 ea Slices Bacon
1 cup Chopped Green Pepper
1/4 t Crushed Dried Red Pepper
1 ea Clove Garlic, Minced
4 ea Ears Of Fresh Corn
10 oz Frozen Cut Okra
2/3 c Unbleached All-purpose Flour



Recipe



In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook until meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic, and bay leaf. Cover; simmer 1 hour, stirring often.Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits.