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 tb 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 to 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 it's 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. Don't forget the hot sauce (if
 you like), plus cornbread or crusty bread on the side.

 Recipe by Lesley Balla; Bardstown, KY

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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