Kentucky Burgoo Recipe | CDKitchen.com

ingredients

3 tablespoons oil, divided
1 pound beef shank
1 pound pork shoulder
3 pounds chicken, cut up
3 quarts water
1 1/2 tablespoon salt
3 quarts water
1 1/2 tablespoon salt
3 cups onion, chopped
1 clove garlic, chopped
2 cups potatoes, diced
8 ribs celery, diced
1 can (1 lb. 12 oz.) tomatoes
1 pound carrots, diced
1 package (10 ounce size) frozen butter beans
2 green bell peppers, diced
1/4 teaspoon crushed red pepper
1/4 teaspoon black pepper
1 small onion
4 cloves
1 small bay leaf
2 tablespoons brown sugar
1 package (10 ounce size) frozen okra
2 ears corn on the cob (cut kernels)
1/2 cup butter
1/2 cup flour
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped

directions

Heat 1 tablespoon oil in 8 quart pot. Add beef, pork and chicken; brown on all sides over low heat. Add water and salt; cook over low heat until just tender skimming as necessary. Cool.

Remove bones and skin; discard. Cut meats into sizable pieces and return to broth.

Heat remaining oil; cook chopped onion until limp. Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, beans, peppers, red and black pepper, onion stuck with cloves, bay leaf, sugar. Cook slowly about 1 1/2 hours; skim and stir occasionally.

Add okra and corn; cook 15 minutes longer. Before serving, knead butter and flour together until well blended; stir into stew. Cook, stirring until stew has thickened slightly.

Adjust seasonings; add Worcestershire sauce if desired. Sprinkle with chopped parsley.

nutrition data

Nutritional data has not been calculated yet.