Recipe#6574

Title: Burgoo 02

rec.food.recipes archive

Yield: 20 servings
 3 lb Chicken
 2 lb Beef shank cross-cuts
 12 c water
 1 T  Salt
 1/4 t  Pepper, black
 6    Bacon slice
 56 oz Tomato
 1 c  Potato; peeled & cubed
 2 c  Carrot; coarsely chopped
 1 c  Onion; chopped
 1 c  Celery; chopped
 1 c  Bell pepper; chopped
 2 T  Sugar, brown, dark
 1/4 t  Red pepper, dried; crushed
 4    Cloves, whole
 1    Garlic clove; minced
 1    Bay leaf 
 4    Corn, fresh
 32 oz Butter beans
 10 oz Okra, frozen cut
 2/3 c  Flour
 In 10-quart Dutch oven or stock pot combine chicken, beef cross
 cuts, water, salt and pepper.  Cover; cook til 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 til 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 for a great meal.