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Kentucky Burgoo

Yield 6 quarts or 24 servings

Ingredients

  • 1 (3- to 3 1/2-pound) broiler-fryer, cut up
  • 2 pounds beef shank
  • 1/2 pound veal
  • 4 quarts water
  • 1 tablespoon salt
  • 1 teaspoon pepper
  • 1/8 teaspoon red pepper
  • 2 cups peeled, cubed potatoes
  • 2 cups chopped onion
  • 2 cups sliced fresh okra
  • 1 cup chopped carrots
  • 1 cup chopped fresh parsley
  • 2 (17-ounce) cans whole kernel corn, undrained
  • 1 (28-ounce) can whole tomatoes, undrained and chopped
  • 1 (10-ounce) package frozen baby lima beans
  • 2 medium-size green peppers, chopped
  • 1 clove garlic, minced

How to Make It

  1. Combine chicken, beef shank, veal, water, and seasonings in an 8 1/2-quart stock pot. Bring to a boil; cover and simmer 2 hours. Remove chicken, beef, and veal from broth. Remove meat from bones, and cut into pieces. Return meat to broth, stirring well.

  2. Add remaining ingredients. Simmer, uncovered, 2 hours, stirring frequently.

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