Burgoo
Ready In: 0 mins
Serves: 20
Ingredients
- 3 lbs broiler chickens
- 2 lbs beef shank (Cross-cuts)
- 12 cups water
- 1 tablespoon salt
- 1⁄4 teaspoon pepper
- 6 slices bacon
- 2 (28 ounce) cans tomatoes
- 1 cup peeled, cubed potato
- 2 cups coarsely chopped carrots
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped green pepper
- 2 tablespoons packed dark brown sugar
- 1⁄4 teaspoon crushed dried red pepper
- 4 whole cloves
- 2 cloves garlic, minced
- 1 bay leaf
- 4 ears fresh sweet corn (scraped from cob)
- 2 (16 ounce) cans butter beans
- 10 ounces frozen cut okra
- 2⁄3 cup unbleached all-purpose flour
Directions
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
- Cover and 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 until 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 and simmer for 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.
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