Kentucky Burgoo

* Exported from MasterCook II *

Kentucky Burgoo

Recipe By : Stay for Supper
Serving Size : 6 Preparation Time :0:00
Categories : Soups & Salads

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 cups water
1 16-oz can tomatoes -- cut up
3/4 pound boneless beef chuck roast, cut into 3/4-
inch cubes
2 teaspoons instant chicken bouillon granules
1 pound meaty chicken pieces
2 cups cubed, peeled potatoes (about 3 med)
1 10-oz pkg frozen succotash
1 10-oz pkg frozen cut okra (I omit this)
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 till 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 till
the chicken is heated through.

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I haven't tried this last one, but it sounds great!!!!