kentucky burgoo

Name: Kentucky Burgoo
Ingredients: 4 cup(s) water; 16 ounce(s) tomatoes, canned and cut up; 3/4 pound(s) beef chuck roast, cut into 3/4" cubes; 2 teaspoon(s) chicken bouillon granules; 1 pound(s) chicken pieces; 2 cup(s) potatoes, peeled and cubed; 10 ounce(s) succotash, frozen; 10 ounce(s) okra, frozen and cut (optional); 1 cup(s) carrots, sliced; 1/2 cup(s) onion, chopped; 2 teaspoon(s) curry powder; 1 teaspoon(s) sugar

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Ingredients

4 cups water
16 ounces tomatoes, canned and cut up
3/4 pound beef chuck roast, cut into 3/4" cubes
2 teaspoons chicken bouillon granules
1 pound chicken pieces
2 cups potatoes, peeled and cubed
10 ounces succotash, frozen
10 ounces okra, frozen and cut (optional)
1 cup carrots, sliced
1/2 cup onion, chopped
2 teaspoons curry powder
1 teaspoon sugar

How To Make kentucky burgoo

Step 1

In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat.

Step 2

Cover and simmer for 30 minutes; add chicken pieces.
Step 3

Return to boiling; reduce heat.
Step 4

Simmer, covered, about 45 minutes more or until beef and chicken are tender; remove chicken pieces and set aside.
Step 5

Stir potatoes, succotash, okra, carrots, onion, curry powder and sugar into mixture in dutch oven.
Step 6

Return to boiling; reduce heat.
Step 7

Simmer, covered, about 20 minutes or until vegetables are tender.
Step 8

Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
Step 9

Cut the chicken into bite-size pieces.
Step 10

Add chicken pieces to dutch oven; cook about 5 minutes more or until the chicken is heated through.
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