Recipe - Burgoo

3 pound Chicken
2 pound Beef shank crosscuts
12 cup Water
1 tablespoon Salt
One fourth teaspoon Black pepper
6 sl Bacon
56 ounce Tomato
1 cup Potato; peeled & cubed
2 cup Carrot; coarsely chopped
1 cup Onion; chopped
1 cup Celery; chopped
1 cup Bell pepper; chopped
2 tablespoon Brown sugar; dark
One fourth teaspoon Dried red pepper; crushed
4 Cloves; whole
1 Garlic clove; minced
1 Bay leaf
4 Corn; fresh
32 ounce Butter beans
10 ounce Okra; frozen cut
2/3 cup Flour

In 10quart 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. Cruble 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.
Posted to recipeludigest by James and Susan Kirkland kirkland@gj.net on
Feb 02, 1998