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BURGOO

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