Midwest Living's Bouja / Burgoo
- Ready In:
- 2hrs 20mins
- Ingredients:
- 15
- Serves:
-
8
ingredients
- 453.59 g boneless skinless chicken breast, cut into bite-size pieces
- 14.79-29.58 ml cooking oil
- 453.59 g boneless beef chuck, cut into 3/4 inch cubes
- 1419.54 ml water
- 1 medium onion, chopped
- 19.71 ml instant chicken bouillon granules or 19.71 ml beef bouillon granules
- 4.92 ml dried thyme, crushed
- 1 medium potato, cut into bite-size pieces
- 453.59 g package frozen mixed vegetables (green beans, corn, carrots and peas)
- 236.59 ml cubed rutabagas or 236.59 ml turnip
- 118.29 ml coarsely chopped green sweet peppers or 118.29 ml sweet red pepper
- 118.29 ml sliced celery
- 411.06 g can tomatoes, cut up
- 1.23 ml ground black pepper
- salt & freshly ground black pepper, if needed
directions
- In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
- Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
- Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
- Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
- Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.
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Reviews
-
Here in Central Minnesota, where the stew is called BOUJA, we put a handful of Pickling spices into a mesh bag and leave it there until the taste is almost addictive. But, the the meats and vegetable collection looks about right. I think the decision about squirrel meat depends on their diet. If those critters have been living on Pine Cones, they can spoil a pot of stew real quick. Bill
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Hey Jude. I am from Kentucky and have been eating burgoo all my life. I have never heard of adding squirrel. The Churches is this area sell burgoo by the gallons at their summer picnics. My husband and I just made 15 gallons ourselves. Our recipe is quite different from yours. I liked this one but it tasted more like a soup.
RECIPE SUBMITTED BY
Hey Jude
Winter, Wisconsin