Burgoo

Name: Burgoo
Ingredients: 1 (5-pound) stewing hen; 2 pounds pork shank; 2 pounds veal shank; 2 pounds beef shank; 2 pounds breast of lamb; 2 gallons water; 3 large potatoes, peeled and diced; 3 large onions, chopped; 3 large carrots, scraped and thinly sliced; 2 green peppers, seeded and chopped; 2 cups shredded cabbage; 1 (28-ounce) can whole tomatoes, undrained; 1 (17-ounce) can whole kernel corn, drained; 1 cup lima beans; 1 bunch fresh parsley, chopped; 2 hot red pepper pods; 1 tablespoon salt; 1/2 teaspoon red pepper; 1 tablespoon plus 1 teaspoon Worcestershire sauce

19 ingredients

4 steps

Ingredients

1 (5-pound) stewing hen
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
2 gallons water
3 large potatoes, peeled and diced
3 large onions, chopped
3 large carrots, scraped and thinly sliced
2 green peppers, seeded and chopped
2 cups shredded cabbage
1 (28-ounce) can whole tomatoes, undrained
1 (17-ounce) can whole kernel corn, drained
1 cup lima beans
1 bunch fresh parsley, chopped
2 hot red pepper pods
1 tablespoon salt
1/2 teaspoon red pepper
1 tablespoon plus 1 teaspoon Worcestershire sauce

Directions

1

Combine chicken, pork, veal, beef, lamb, and water in a large stock pot; bring to a boil. Reduce heat; cover and simmer 2 hours or until meat is tender.
2

Remove meat from broth; cool slightly. Remove meat from bones, discarding bones. Coarsely chop meat, and set aside.
3

Skim off and discard fat from surface of broth. Combine broth, meat, and remaining ingredients in stock pot. Bring to a boil. Reduce heat; simmer, uncovered, 4 1/2 hours or until thickened, stirring occasionally. Discard pepper pods.
4

Ladle stew into individual serving bowls; serve hot.