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Soups and Stews | |
| 1 – 1 ½ pounds of lean beef. 1 – 1 ½ pounds of chicken thigh meat. 1 ½ pound bag of small red potatoes 1 large onion 3-4 stalks celery optional 2 sliced jalapenos 3-4 carrots 6 oz. (or 1 cup) frozen corn 6 oz. (or 1 cup) frozen green beans can black eyed peas 2 cans (14 oz. each) low sodium beef broth 1 can (14.5 oz.) petite diced tomato 1 can (8 oz.) tomato sauce 2 cloves garlic 1 T lemon juice 2 T apple cider vinegar ¼ t each cayenne pepper, white pepper, thyme 1 ½ T Worcestershire sauce ½ T Tabasco sauce (I like the smoked chipotle version) 2 bay leaves 2 t black pepper 1 t salt (check level toward the end of the cook) 2 T ketchup 1 t Accent (MSG) | |
| Cube the beef and brown it in the pot. Smoke or Bake the chicken thighs at 350 for 1 hour. After the beef is well browned, add diced onions and cook for a couple of minutes before adding both cans of beef broth and the potatoes (cut in to quarters). Let this cook for one hour then add all the remaining ingredients in no particular order. Remove meat from chicken and add to the pot as well. Cook thoroughly while stirring frequently to be sure the pan doesn’t scorch. If the burgoo becomes too dry, just add a little water. Cook until a wooden spoon stands in the pot and the beef chunks can be easily broken up with a spoon ( overall expect 10-12 hours) | |
| Other optional ingredients commonly found in burgoo recipes: Mutton, pork, or turkey ½ cup red wine instead of vinegar frozen lima beans Cabbage Okra Sage Oregano Beef base or Chicken base | |
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