Recipe#6576

Title: Burgoo 04

rec.food.recipes archive

1 pound lean boneless chuck steak 
 1 1/2 teaspoons vegetable oil
 8 cups beef broth 
 1 pound skinned boned chicken thighs
 1 1/2 pounds cubed peeled baking potato, (4 cups)
 2 1/2 cups chopped carrot
 1 cup chopped celery
 1 cup chopped onion
 1 1/2 teaspoons curry powder
 1 teaspoon dried thyme  
 1/2 teaspoon salt
 14 1/2 ounces whole tomatoes, (1 can) undrained and coarsely chopped
 1 clove garlic, minced
 2 cups frozen whole-kernel corn, thawed
 10 ounces frozen lima beans, (1 package) thawed
 Trim fat from steak, and cut steak into 1-inch cubes. Heat vegetable
 oil in a large Dutch oven; add the steak cubes, and brown well on
 all sides. Add broth, and bring to a boil. Cover, reduce heat, and
 simmer for 1 hour.  Trim any fat from chicken thighs, and cut the
 chicken into 1-inch cubes.  Add chicken cubes and next 9 ingredients
 (chicken through garlic); simmer, uncovered, for 30 minutes or
 until the vegetables are tender.   Add corn and lima beans to stew;
 cook an additional 15 minutes or until the beans are tender. Yield:
 10 servings (serving size: 1-1/2 cups).