Title: Kentucky burgoo
 Categories: Stews, Beef, Main dish
      Yield: 20 Servings
 
      3 lb Ready to Cook BroilerChicken
     12 c  Water
    1/4 ts Pepper
     56 oz (2 cns) Tomatoes
      2 c  Coarsely Chopped Carrots
      1 c  Chopped Celery
      2 tb Packed Dark Brown Sugar
      4    Whole Cloves
      1    Bay Leaf
     32 oz (2 cns) Butter Beans
    2/3 c  Unbleached All-purpose Flour
      2 lb Beef Shank Cross-cuts
      1 tb Salt
      6    Slices Bacon
      1 c  Cubed Peeled Potatoes
      1 c  Chopped Onion
      1 c  Chopped Green Pepper
    1/4 ts Crushed Dried Red Pepper
      1    Clove Garlic, Minced
      4    Ears Of Fresh Corn
     10 oz Frozen Cut Okra
 
  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. 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; 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.