Burgoo

MAKE IT SHINE! ADD YOUR PHOTO
READY IN:
SERVES: 20
UNITS: US

INGREDIENTS

Nutrition
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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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