Burgoo

Servings: 20
Ingredients:

3 lb Ready to Cook BroilerChicken
2 lb Beef Shank Cross-cuts
12 c  Water
1 T  Salt
1/4 t  Pepper
6 ea Slices Bacon
56 oz (2 cns) Tomatoes
1 c  Cubed Peeled Potatoes
2 c  Coarsely Chopped Carrots
1 c  Chopped Onion
1 c  Chopped Celery
1 c  Chopped Green Pepper
2 T  Packed Dark Brown Sugar
1/4 t  Crushed Dried Red Pepper
4 ea Whole Cloves
1 ea Clove Garlic, Minced
1 ea Bay Leaf
4 ea Ears Of Fresh Corn
32 oz (2 cns) Butter Beans
10 oz Frozen Cut Okra
2/3 c  Unbleached All-purpose Flour

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.

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