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Chicken and Beef Burgoo

 

Chicken and Beef Burgoo recipe
25

Yield

12

servings

Prep

20

min

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

3 pounds chicken
1 cup green bell peppers
2 pounds beef shanks
*
2 tablespoons brown sugar
¼ teaspoon red pepper flakes
*
1 tablespoon salt
¼ teaspoon black pepper
*
1 each garlic cloves
minced
6 each bacon side
*
56 ounces tomatoes
1 cup potatoes
32 ounces lima beans
*
2 cups carrots
chopped
cup all-purpose flour
1 cup celery
chopped
2 cups corn

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. 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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 302g (10.7 oz)
Amount per Serving
Calories 30926% of calories from fat
 % Daily Value *
Total Fat 9g 14%
Saturated Fat 2g 12%
Trans Fat 0g
Cholesterol 101mg 34%
Sodium 711mg 30%
Total Carbohydrate 7g 7%
Dietary Fiber 3g 13%
Sugars g
Protein 72g
Vitamin A 93% Vitamin C 45%
Calcium 4% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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