This Kentucky stew is traditional anytime, but especially at Derby parties. There are as many recipes for Burgoo as there are cooks in Kentucky so feel free to improvise.
INGREDIENTS:
3 lb. chicken, ready to cook
2 lb. beef tips
12 c. water
1 T. salt
1/4 t. pepper
6 slices Bacon
2 large cans tomatoes
1 c. cubed peeled potatoes
2 c. sliced carrots
1 c. chopped cnion
1 c. chopped celery
1 c. chopped green pepper
2 T. packed dark brown sugar
1/4 t. crushed dried red pepper
4 whole cloves
1 clove garlic, minced
1 bay leaf
4 ears of corn
2 cans Butter Beans
1 c. sliced okra (can substitute 1 package of frozen)
2/3 c. all-purpose Flour
PREPARATION:
In 10-quart Dutch oven or stock pot combine chicken, beef, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken from broth leaving the beef tips in it. Remove chicken from bones, discard skin and bones, and cube.
Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth and beef in Dutch oven, add undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste.
