kentucky burgoo
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Ingredients For kentucky burgoo
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4 cwater
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2 tspcurry powder
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1/2 conion, chopped
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1 ccarrots, sliced
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10 ozokra, frozen and cut (optional)
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10 ozsuccotash, frozen
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2 cpotatoes, peeled and cubed
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1 lbchicken pieces
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2 tspchicken bouillon granules
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3/4 lbbeef chuck roast, cut into 3/4" cubes
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16 oztomatoes, canned and cut up
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1 tspsugar
How To Make kentucky burgoo
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1In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat.
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2Cover and simmer for 30 minutes; add chicken pieces.
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3Return to boiling; reduce heat.
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4Simmer, covered, about 45 minutes more or until beef and chicken are tender; remove chicken pieces and set aside.
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5Stir potatoes, succotash, okra, carrots, onion, curry powder and sugar into mixture in dutch oven.
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6Return to boiling; reduce heat.
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7Simmer, covered, about 20 minutes or until vegetables are tender.
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8Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
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9Cut the chicken into bite-size pieces.
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10Add chicken pieces to dutch oven; cook about 5 minutes more or until the chicken is heated through.
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