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Last updated 6/12/2012 12:43:18 AM. Recipe ID 2415. Report a problem with this recipe.
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      Title: Burgoo
 Categories: Beef, Meats, Main dish
      Yield: 20 Servings
      3 lb Ready to Cook BroilerChicken
      2 lb Beef Shank Cross-cuts
     12 c  Water
      1 tb Salt
    1/4 ts Pepper
      6 ea Slices Bacon
     56 oz (2 cns) Tomatoes
      1 c  Cubed Peeled Potatoes
      2 c  Coarsely Chopped Carrots
      1 c  Chopped Onion
      1 c  Chopped Celery
      1 c  Chopped Green Pepper
      2 tb Packed Dark Brown Sugar
    1/4 ts Crushed Dried Red Pepper
      4 ea Whole Cloves
      1 ea Clove Garlic, Minced
      1 ea Bay Leaf
      4 ea Ears Of Fresh Corn
     32 oz (2 cns) Butter Beans
     10 oz Frozen Cut Okra
    2/3 c  Unbleached All-purpose Flour
  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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Recipe ID 2415 (Apr 03, 2005)

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