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Burgoo

3 lb Ready to Cook BroilerChicken (kip)

2 lb Beef (rund) Shank Cross-cuts

12 c Water

1 tb Salt

1/4 ts 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 tb Packed Dark Brown Sugar

1/4 ts 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
  • Omschrijving recept: Rundvleesgerechten
  • Aantal Porties: 20

Bereiding

In 10-quart Dutch oven or stock pot combine chicken (kip) , beef (rund) cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour.

Remove chicken (kip) and beef (rund) from broth, reserving broth. Remove chicken (kip) and beef (rund) from bones; discard skin and bones. Cube beef (rund) and chicken (kip) . Set aside.

Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside.

To reserved broth in Dutch oven, add cubed beef (rund) , 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 (kip) , 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.