Midwest Living's Bouja / Burgoo

Bouja is traditionally an upper Midwest (Minnesota) stew, while Burgoo is a specialty of the lower Midwest (Kentucky). In either case, it's what I would call a 'stew of opportunity', meaning that whatever you have on hand is what goes into the pot. In the past, squirrels were a main ingredient of the Burgoo. Anyway, I found this delicious combination recipe in Midwest Living and it made my house smell yummy, you can add squirrel if you like!

• Ready In: 2 hrs 20 mins
• Serves: 8-10

Ingredients

• 1  lb boneless skinless chicken breast, cut into bite-size pieces
• 1 -2  tablespoon  cooking oil
• 1  lb boneless beef chuck, cut into 3/4 inch cubes
• 6  cups water
• 1  medium onion, chopped
• 4  teaspoons instant chicken bouillon granules or 4  teaspoons beef bouillon granules
• 1  teaspoon dried thyme, crushed
• 1  medium potato, cut into bite-size pieces
• 1 (16 ounce) package  frozen mixed vegetables (green beans, corn, carrots and peas)
• 1  cup  cubed  rutabagas or 1  cup turnip
• 1⁄2 cup  coarsely chopped green sweet peppers or 1⁄2 cup  sweet red pepper
• 1⁄2 cup  sliced celery
• 1 (14 1/2ounce) can tomatoes, cut up
• 1⁄4 teaspoon ground black pepper
•  salt & freshly ground black pepper, if needed

Directions

1. 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.
2. Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
3. 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.
4. 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.
5. Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.