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   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   
       
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