Title: Burgoo
Categories: Beef
Yield: 20 Servings
| 3 | lb | Ready to cook broilerchicken |
| 2 | lb | Beef shank cross-cuts |
| 12 | c | Water |
| 1 | tb | Salt |
| 1/4 | ts | Pepper |
| 6 | | Slices bacon |
| 56 | oz | (2 cns) tomatoes |
| 1 | c | Cubed peeled potatoes |
| 2 | c | Coarsely chopped carrots |
| 1 | c | Chopped onion |
| 1 | c | Chopped celery |
| 1 | c | Chopped green pepper |
| 2 | tb | Packed dark brown sugar |
| 1/4 | ts | Crushed dried red pepper |
| 4 | | Whole cloves |
| 1 | | Clove garlic, minced |
| 1 | | Bay leaf |
| 4 | | Ears of fresh corn |
| 32 | oz | Butter beans |
| 10 | oz | Frozen cut okra |
| 2/3 | c | Unbleached all-purpose 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. 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.