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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).

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