MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Burgoo (Kentucky Stew)
Categories: Pork, Beef, Poultry, Vegetables, Herbs
Yield: 12 Servings

2 lb Boneless pork butt; in 1
- 1/2" cubes
3 tb Olive oil; divided
2 lb Boneless chuck; in 1 1/2"
- cubes
2 lb Bone-in chicken thighs
3 md Carrots; in 1" pieces
2 Celery ribs; in 1" pieces
1 lg Onion; chopped
1 lg Bell pepper; cored, chopped
3 cl Garlic; minced
64 oz Beef broth
28 oz Can crushed tomatoes
3 Bay leaves
2 ts Salt
2 ts Dried thyme
1 ts Ground black pepper
2 md Potatoes; peeled, diced
2 1/2 c Frozen lima beans
2 1/2 c Frozen corn niblets
2 c Fine chopped cabbage
1/4 c Worcestershire sauce
3 tb Apple cider vinegar
Hot pepper sauce

BROWN THE MEATS AND SOFTEN VEGETABLES: In a large
stockpot, heat 2 tablespoons of oil over medium heat.
Start with the pork, browning it on all sides in
batches. Remove the meat from the pot and set aside,
then repeat with the beef and chicken.

After browning the meat, in the same pot, heat the
remaining oil over medium heat. Add the carrots, celery,
onion and green pepper. Cook and stir until tender, 5-7
minutes. Add garlic and cook for 1 minute longer.

ADD BROTH AND SIMMER: Add the beef broth, stirring to
loosen all the tasty browned bits from the bottom of the
pot. Then add the tomatoes, bay leaves, salt, thyme and
black pepper. Return the meat to the pot and bring
everything to a boil. Then reduce the heat, cover the
pot and simmer until the meat is very tender, about 2
hours.

SHRED THE CHICKEN: Remove the chicken to a plate. When
it’s cool enough to handle, remove the meat from the
bones, and discard skin and bones. Shred that tender
meat into bite-size pieces and return to the pot.

ADD VEGETABLES AND FINISH THE STEW: Add the potatoes,
lima beans, corn and cabbage, cover and cook for 30
minutes. Discard bay leaves and stir in Worcestershire
sauce and vinegar.

Ladle the burgoo into deep bowls. Don’t forget the hot
sauce (if you like), plus cornbread or crusty bread on
the side.

Lesley Balla; Bardstown, KY

Makes: 12 (or more) servings

RECIPE FROM: https://www.tasteofhome.com

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