Casserole Recipes: Burgoo 04 by Recipe Cottage

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	Burgoo 04

		Kentucky Burgoo 1 pound lean boneless chuck steak 1 1/2 teaspoons vegetable oil 8 cups beef broth 1 pound skinned boned chicken thighs 1 1/2 pounds cubed peeled baking potato, (4 cups) 2 1/2 cups chopped carrot 1 cup chopped celery 1 cup chopped onion 1 1/2 teaspoons curry powder 1 teaspoon dried thyme 1/2 teaspoon salt 14 1/2 ounces whole tomatoes, (1 can) undrained and coarsely chopped 1 clove garlic, minced 2 cups frozen whole-kernel corn, thawed 10 ounces frozen lima beans, (1 package) thawed Trim fat from steak, and cut steak into 1-inch cubes. Heat vegetable oil in a large Dutch oven; add the steak cubes, and brown well on all sides. Add broth, and bring to a boil. Cover, reduce heat, and simmer for 1 hour. Trim any fat from chicken thighs, and cut the chicken into 1-inch cubes. Add chicken cubes and next 9 ingredients (chicken through garlic); simmer, uncovered, for 30 minutes or until the vegetables are tender. Add corn and lima beans to stew; cook an additional 15 minutes or until the beans are tender. Yield: 10 servings (serving size: 1-1/2 cups).