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  • T,O,H, Daily Recipe - 26

    From Dave Drum@1:2320/105 to All on Sat Feb 25 19:24:00 2023
    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
    itrCOs 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. DonrCOt 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

    Uncle Dirty Dave's Archives

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