Ingredients
2 lbs. | pork shank or | | lean stewing beat | 2 lbs. | beef shank or | | lean stewing meat | 4 lbs. | stewing hen | 2 lbs. | veal shank or | | lean stewing meat | 2 lbs. | breast of lamb | 2 gal. | 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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Instructions
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.
Author's Comments
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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