"according to the author it is similiar to Brunswick and Mulligan Stews. Burgoo is a combination of meats, fowl and gleaning from the garden patch. Addicts--and there are many in Ky--claim this stew is best if served the day after it is made. "
Put in a heavy lidded kettle with:

• 3 qts. water or stock
• 3/4 lb. lean inch-diced stewing beef
• 3/4 lb inch-diced pork shoulder

Bring slowly to a boil. Reduce heat at once..and slowly simmer about 2 1/2 hours.

In another heavy kettle put:

1. 1 disjointed 3 1/2 lb. chicken with just enough water to cover.
2. Bring these ingredients to a boil.
3. Reduce the heat at once...and simmer about 1 hour or until the meat can easily be removed from the bones.
4. Put the chicken meat and the water in which it was cooked into the first kettle with the other meat after it has simmered the 2 1/2 hours as directed.

At this time also add:

• 2 1/2 cups quartered ripe, peeled and seeded tomatoes
• 1 cup fresh lima beans
• 1/2 red diced pepper
• 4 diced green peppers
• 3/4 cup diced onion
• 1 cup diced carrots
• 2 cups diced potatoes
• 1 bay leaf
• 1 Tablespoon Worcestershire sauce

Simmer this whole mixture 1/2 hour or more before adding

• 2 cups corn (freshly cut from cob)
• Cook about 15 minutes more or until all the vegetables are soft
• Correct the seasoning.

"I thought Burgoo was not Burgoo without squirrel, but then maybe that was Hunter's Stew, which was made in an old iron wash pot, out doors over a fire. To be eaten at night while listening to mountain music....hounds running a fox up and down ridges & gullies." jeanne