TZUTC: -0400   
   MSGID: 36221.fido-homecook@1:3634/12 2b1933e6   
   PID: Synchronet 3.18a-Linux  May 23 2020 GCC 7.5.0   
   TID: SBBSecho 3.11-Linux r3.173 May 23 2020 GCC 7.5.0   
   CHRS: UTF-8 4   
   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   
     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.   
        
     Lesley Balla; Bardstown, KY   
        
     Makes: 12 (or more) servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
   MMMMM   
      
   ... The first rule of intelligent tinkering:  Save all the parts!   
   --- MultiMail/Win v0.52   
    * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)   
   SEEN-BY: 1/120 10/0 1 18/0 200 50/109 80/1 90/1 102/401 103/1 705   
   SEEN-BY: 105/81 106/201 116/116 123/0 25 126 160 180 200 755 3001   
   SEEN-BY: 124/5016 129/305 135/115 153/7715 154/10 214/22 218/0 1 215   
   SEEN-BY: 218/601 700 810 840 850 860 870 880 930 220/6 221/1 6 222/2   
   SEEN-BY: 226/30 227/114 229/110 206 300 317 400 426 428 470 664 700   
   SEEN-BY: 240/1120 250/1 266/512 275/1000 282/1038 291/111 301/1 113   
   SEEN-BY: 320/219 322/757 335/364 341/66 342/200 396/45 460/58 467/888   
   SEEN-BY: 633/280 712/848 1321 3634/0 12 24 27 56 57 58 119 5000/111   
   SEEN-BY: 5001/100 5005/49 5019/40 5020/715 830 1042 4441 5030/49 5053/51   
   SEEN-BY: 5054/8 5061/133 5075/35 128 5083/444   
   PATH: 3634/12 5020/1042 301/1 218/700 229/426