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  Burgoo
  Category: Soups
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 283
Ingredients:
3 lb Ready to Cook BroilerChicken
2 lb Beef Shank Cross-cuts
12 cup Water
1 tbsp Salt
1/4 tsp Pepper
6 each Slices Bacon
56 oz (2 cns) Tomatoes
1 cup Cubed Peeled Potatoes
2 cup Coarsely Chopped Carrots
1 cup Chopped Onion
1 cup Chopped Celery
1 cup Chopped Green Pepper
2 tbsp Packed Dark Brown Sugar
1/4 tsp Crushed Dried Red Pepper
4 each Whole Cloves
1 each Clove Garlic, Minced
1 each Bay Leaf
4 each Ears Of Fresh Corn
32 oz (2 cns) Butter Beans
10 oz Frozen Cut Okra
2/3 cup Unbleached All-purpose Flour
Instructions:
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.
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