Kentucky Burgoo1 (4- to 4 1/2-pound) stewing chicken, cut up 2 to 2 1/2 pounds beef shank crosscuts 1 (16 ounce) can tomatoes, cut up 2 medium onions, chopped 1 (10 ounce) package frozen lima beans 1 (10 ounce) package frozen whole kernel corn 1 (10 ounce) package frozen cut okra 1 cup chopped celery 1 medium green bell pepper, chopped 1 tablespoon sugar 1 teaspoon dried thyme, crushed 1 bay leaf 1 tablespoon Worcestershire sauce 1/4 teaspoon bottled hot pepper sauce 2 tablespoons all-purpose flour 1/4 cup snipped parsley In a large kettle or Dutch oven combine chicken, beef shanks, undrained tomatoes, 5 cups water and 1 1/2 teaspoons salt. Bring to boiling. Reduce heat; simmer, covered, 1 1/4 to 1 3/4 hours or until meats are tender. Remove meats; let stand until cool enough to handle. Remove meat from bones; discard skin and bones. Dice meat; return to broth mixture. Add onions, lima beans, corn, okra, celery, green pepper, sugar, thyme, bay leaf, Worcestershire sauce, hot pepper sauce and 1 teaspoon salt. Cover and simmer about 30 minutes or until vegetables are tender. In a screw-top container shake together 1/2 cup cold water and the flour; stir into stew. Cook and stir until mixture thickens slightly and boils. Remove bay leaf. Stir in parsley. |