---------- Recipe via Meal-Master (tm) v8.01
 
      Title: Burgoo
 Categories: Soups/stews, Beef
      Yield: 20 Servings
 
      3 lb Broiler chicken
      2 lb Beef shank cross-cuts
     12 c  Water
      1 tb Salt
    1/4 ts Pepper
      6 sl Bacon
     56 oz Tomatoes (2 cans)
      1 c  Potatoes; peeled, cubed
      2 c  Carrots; coarsely chopped
      1 c  Onion; chopped
      1 c  Celery; chopped
      1 c  Green pepper; chopped
      2 tb Dark brown sugar; packed
    1/4 ts Crushed red pepper
      4    Whole cloves
      1 cl Garlic; minced
      1    Bay leaf
      4    Fresh corn ears
     32 oz Butter beans (2 cans)
     10 oz Frozen cut okra
    2/3 c  Unbleached all-purpose flour
 
  In 10 qt Dutch oven or stock pot combine chicken, beef cross cuts,
  water, salt, and pepper. Cover; cook until 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 until 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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