Recipe for cooking kentucky burgoo

Soups for Salads :: Stews

Kentucky Burgoo

1 (4- to 4 1/2-lb.) stewing chicken, cut up
2 to 2 1/2 lb. beef shank crosscuts
1 (16 oz.) can tomatoes, cut up
2 med. onions, chopped
1 (10 oz.) pkg. frozen lima beans
1 (10 oz.) pkg. frozen whole kernel corn
1 (10 oz.) pkg. frozen cut okra
1 C. chopped celery
1 med. green bell pepper, chopped
1 Tbsp. sugar
1 tsp. dried thyme, crushed
1 bay leaf
1 Tbsp. Worcestershire sauce
1/4 tsp. bottled hot pepper sauce
2 Tbsp. flour
1/4 C. snipped parsley

In a lrg. kettle or Dutch oven Mix together chicken, beef shanks, undrained tomatoes, 5 C. water and 1 1/2 tsp. salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hr. or until meats are tender.

Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green bell pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 tsp. salt. Cover and simmer about 30 min. or until vegetables are tender.

In a screw-top container shake together 1/2 C. cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley.