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Burgoo Stew

 

I cooked this recipe last week and it seems it went pretty well. Although, I believe a little more "punch" was needed. Also, I should have used the biggest pot I could fine, I had to change pots twice. This is a great recipe and we loved it. Of course we are Louisianans, so we like "punch" or "bam" to our food, so there you go. Most people would like it the way it is set up here, if you like spice add more cayenne powder.
93

Yield

1

stew

Prep

30

min

Cook

3

hrs

Ready

3

hrs

Trans-fat Free, High Fiber
 

Ingredients

3 pounds whole chicken
2 pounds beef, shank
cross-cuts
*
12 cups water
1 tablespoon salt
¼ teaspoon black pepper
*
6 slices bacon
56 ounces tomatoes
1 cup potatoes
peeled, cubed
2 cups carrots
coasely chopped
1 cup onions
chopped
1 cup celery
chopped
1 cup green bell peppers
2 tablespoons brown sugar, dark
packed
¼ teaspoon red hot chili pepper, dried
crushed
*
4 each cloves
whole
*
1 clove garlic
minced
1 each bay leaves
*
4 Ears corn
resh
*
32 ounces lima beans
*
10 ounces okra
frozen, cut
cup all-purpose flour

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

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Nutrition Facts

Serving Size 1616g (57.0 oz)
Amount per Serving
Calories 94530% of calories 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?

 

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