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Foodgeek: |
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Rating: |
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Servings: |
3 gallons |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 lb. pork shank or lean stewing beat
2 lb. beef shank or lean stewing meat
4 lb. stewing hen
2 lb. veal shank or lean stewing meat
2 lb. breast of lamb
8 qt. water
1-1/2 lb. white potatoes, peeled and diced
2 green peppers, cored, seeded and diced
2 pods hot red pepper, seeded and minced
2 cups diced okra, fresh or frozen
1 cup diced celery
1 bunch carrots, peeled and diced, about 6 carrots
2 cups chopped cabbage
2 cups whole kernel corn, fresh, frozen or canned
2 cups lima beans, fresh or frozen
1 qt. tomato puree
2 cups A-1 sauce
2 cups Worcestershire sauce
Salt
Cayenne pepper
Tabasco sauce
Chopped fresh parsley
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Directions:
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Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.
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Comments from olga
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This is a cross between a soup and a stew that ca be kept in the freezer for several months. This makes 3 gallons.
Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less.
Simmering Suppers Harrowsmith
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