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Richard Matthew's Burgoo

 

13

Yield

4

servings

Prep

15

min

Cook

15

min

Ready

30

min

Trans-fat Free, High Fiber
 

Ingredients

3 quarts water
or stock
*
¾ pound beef
inch diced, stewing
¾ pound pork shoulder
inch-diced
3 ½ pounds chicken
disjointed
1 x water
to cover
*
2 ½ cups tomatoes
quartered, and seeded
1 cup lima beans
fresh
½ each sweet red bell peppers
diced
4 each green bell peppers
diced
¾ cup onions
diced
1 cup carrots
diced
2 cups potatoes
diced
1 each bay leaves
*
1 tablespoon worcestershire sauce
2 cups yellow corn
freshly cut from the cob
*

Directions

Put in a heavy lidded kettle with: 3 qts. water or stock ¾ lb lean inch-diced stewing beef ¾ lb inch-diced pork shoulder.

Bring pot one slowly to a boil.

Reduce heat at once. and slowly simmer about 2½ hours.

In another heavy kettle put: 1.

1 disjointed 2½ lb. chicken with just enough water to cover.

  1. Bring these ingredients to a boil.
  2. Reduce the heat at once. and simmer about 1 hour or until the meat can easily be removed from the bones.

  3. Put the chicken meat and the water in which it was cooked into hours as directed.

At this time also add: 2½ cups quartered ripe, peeled and seeded tomatoes 1 cup fresh lima beans ½ red diced pepper 4 diced green peppers ¾ cup diced onion 1 cup diced carrots 2 cups diced potatoes 1 bay leaf 1 Tablespoon Worcestershire sauce Simme Simmer this whole mixture ½ hour or more before adding 2 cups corn freshly cut from cob. Cook about 15 minutes more or until all the vegetables are soft Correct the seasoning.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 962g (33.9 oz)
Amount per Serving
Calories 134838% of calories from fat
 % Daily Value *
Total Fat 57g 88%
Saturated Fat 18g 92%
Trans Fat 0g
Cholesterol 503mg 168%
Sodium 543mg 23%
Total Carbohydrate 12g 12%
Dietary Fiber 8g 32%
Sugars g
Protein 331g
Vitamin A 152% Vitamin C 236%
Calcium 15% Iron 59%
* based on a 2,000 calorie diet How is this calculated?

 

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