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September 20, 2005

Burgoo

Burgoo

This Southern-style stew is really a meal in itself. That
and some bread will take care of hunger of any size.

12 cups water
1 (3-pound) fresh whole chicken, cut up
2 pounds stew beef, diced
1 tablespoon salt
1/4 teaspoon ground black pepper
6 strips of bacon
2/3 cup all-purpose flour
2 (16-ounce) cans whole tomatoes, undrained
1 cup diced peeled potato
2 cups chopped carrots
1 onion, chopped
1 cup chopped celery
1 cup chopped green bell pepper
2 tablespoons packe brown sugar
1/4 teaspoon red pepper flakes
4 whole cloves
1 clove garlic, crushed
1 whole bay leaf
1 (15-ounce) can corn, drained
1 (10-ounce) packages frozen okra, thawed
2 (16-ounce) packages frozen lima beans, thawed
Combine water, chicken, stew beef, salt and pepper in a large
stockpot. Cover and cook over medium-high heat, turning it down to
medium low when it reaches a simmer,

until the meat is tender, about 1 hour.
Remove the chicken and beef; reserving the broth and skimming any fat
from the surface. Remove and discard the skin and bones and discard.
Dice the meat and return to

the pot.
In a heavy skillet over medium-high heat, cook bacon until crisp, 7 or
8 minutes. Remove from heat and drain bacon, leaving the drippings in
the skillet; crumble bacon and

add to the stockpot. Add flour to the bacon drippings, return to
burner and cook, stirring until smooth and starting to turn golden, 3
to 5 minutes; stir the resultant roux into

the broth until dissolved.
Add tomatoes, potatoes, carrots, onion, celery, green bell pepper,
brown sugar, red pepper flakes, cloves, garlic and bay leaf. Cover and
simmer for 1 hour; stirring often.
Remove the cloves and bay leaf. Add corn, okra and lima beans and
simmer for 20 minutes. Serve hot. Makes 12 servings.

Posted by Willie Crawford at September 20, 2005 08:25 PM

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