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Burgoo Stew

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Submitted by greeneyes

YIELD

1 stew

PREP

30 min

COOK

3 hrs

READY

3 hrs

Ingredients

3 1.4
POUNDS KG WHOLE CHICKEN
2 907.2
POUNDS G BEEF, SHANK
cross-cuts *
12 2.8
CUPS L WATER
1 15
TABLESPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
6 6
SLICES SLICES BACON
56 1618.4
OUNCES ML/G TOMATOES
1 237
CUP ML POTATOES
peeled, cubed
2 473
CUPS ML CARROTS
coasely chopped
1 237
CUP ML ONIONS
chopped
1 237
CUP ML CELERY
chopped
1 237
2 3E+1
TABLESPOONS ML BROWN SUGAR, DARK
packed
¼ 1.3
TEASPOON ML RED HOT CHILI PEPPER, DRIED
crushed
4 4
EACH EACH CLOVES
whole *
1 1
CLOVE CLOVE GARLIC
minced
1 1
EACH EACH BAY LEAVES *
4 4
EARS EARS CORN
resh *
32 924.8
OUNCES ML/G LIMA BEANS *
10 289
OUNCES ML/G OKRA
frozen, cut
158

Directions

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.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 1616g (57.0 oz)
Amount per Serving
Calories 945 30% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 316mg 105%
Sodium 2431mg 101%
Total Carbohydrate 18g 18%
Dietary Fiber 9g 35%
Sugars g
Protein 220g
Vitamin A 277% Vitamin C 137%
Calcium 18% Iron 38%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 

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