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Print this Recipe    Burgoo 05

Kentucky Burgoo

4 cups water
1 can tomatoes, (16 oz) cut up
3/4 pound boneless beef chuck roast, cut into 3/4-to-1inch cubes
2 teaspoons instant chicken bouillon granules
1 pound meaty chicken pieces
2 cups cubed, peeled potatoes (about 3 med)
1 pkg frozen succotash, (10 oz)
1 pkg frozen cut okra (I omit this), (10 oz)
1 cup sliced carrots (about 2 carrots)
1/2 cup chopped onion
2 teaspoons curry powder
1 teaspoon sugar

In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes,
beef, and chicken bouillon granules. Bring to boiling; reduce heat.
Cvoer and simmer for 30 minutes. Add chicken pieces. Return to
boiling; reduce heat. Simmer, covered, about 45 minutes more or
until beef and chicken are tender. Remove chicken pieces and set
aside. Stir potatoes, succotash, okra, carrots, onion, curry powder,
and sugar into mixture in dutch oven. Return to boiling; reduce
heat. Simmer, covered, about 20 minutes or till vegetables are
tender. Meanwhile, when chicken is cool enough to handle, remove
meat from bones; discard skin, if any, and bones. Cut the chicken
into bite-size pieces. Add chicken pieces to Dutch oven. Cook about
5 minutes more or until the chicken is heated through.

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