Kentucky Burgoo
Yield
4 servingsPrep
20 minCook
60 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | cups |
water
|
|
| 16 | ounces |
tomatoes, canned
chopped |
|
| ¾ | pound |
beef chuck roast
boneless, cut into 3/4 inch cubes |
|
| 2 | teaspoons |
chicken bouillon, powdered
|
|
| 1 | pound |
chicken meat, cooked
pieces |
|
| 2 | cups |
potatoes
cubed, peeled, about 3 medium |
|
| 10 | ounces |
succotash
frozen |
* |
| 10 | ounces |
okra
chopped |
|
| 1 | cup |
carrots
about 2 carrots, sliced |
|
| ½ | cup |
onions
chopped |
|
| 2 | teaspoons |
curry powder
|
|
| 1 | teaspoon |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 946 | ml |
water
|
|
| 462.4 | ml/g |
tomatoes, canned
chopped |
|
| 340.2 | g |
beef chuck roast
boneless, cut into 3/4 inch cubes |
|
| 1E+1 | ml |
chicken bouillon, powdered
|
|
| 453.6 | g |
chicken meat, cooked
pieces |
|
| 473 | ml |
potatoes
cubed, peeled, about 3 medium |
|
| 289 | ml/g |
succotash
frozen |
* |
| 289 | ml/g |
okra
chopped |
|
| 237 | ml |
carrots
about 2 carrots, sliced |
|
| 118 | ml |
onions
chopped |
|
| 1E+1 | ml |
curry powder
|
|
| 5 | ml |
sugar
|
|
Directions
In a 4½-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add chicken pieces.
Return to boiling; reduce heat.
Simmer, covered, about 45 minutes more or until beef and chicken are tender.
Remove chicken pieces and set aside.
Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven.
Return to boiling; reduce heat.
Simmer, covered, about 20 minutes or until vegetables are tender.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
Cut the chicken into bite-size pieces.
Add chicken pieces to Dutch oven.
Cook about 5 minutes more or until the chicken is heated through.
