In another post I said I'd post this and am finally getting to it. It'll be up to Mystang or another Kentuckian to post a Burgoo recipe...This is from The Blue Willow Inn in Social Circle, GA.
BRUNSWICK STEW
1 roasting chicken (I use a whole rabbit.)
1 pound boneless stew beef (I use venison))
1 pound hamhocks (I use hamhocks or other leftover ham 'cause we don't raise/hunt anything to substitute!)
Place meats in a stockpot or large kettle. Cover with water. Cook until well done. Remove meat from broth. Remove bones, fat and skin. Cut into small pieces. Skim fat from broth and return meat to broth.
Add:
1 can corn (or 1 1/2 c. fresh or frozen)
1 large can whole tomatoes, drained
1 box frozen green lima beans (about 2 cups fresh/frozen)
1 box frozen green peas (about 2 cups fresh or frozen--I often forget to put these in & it's not missed)
1 cup chopped onion
1 cup chopped celery
2 pounds potatoes, peeled and sliced
Salt and pepper to taste
Bring to a boil. cover and lower heat to low. Simmer 3-4 hours. May add 1 tablespoon Worcestershire sauce or BBQ sauce during cooking, if desired.
It should be a stew that is so thick you can stand a spoon up in it.
BRUNSWICK STEW
1 roasting chicken (I use a whole rabbit.)
1 pound boneless stew beef (I use venison))
1 pound hamhocks (I use hamhocks or other leftover ham 'cause we don't raise/hunt anything to substitute!)
Place meats in a stockpot or large kettle. Cover with water. Cook until well done. Remove meat from broth. Remove bones, fat and skin. Cut into small pieces. Skim fat from broth and return meat to broth.
Add:
1 can corn (or 1 1/2 c. fresh or frozen)
1 large can whole tomatoes, drained
1 box frozen green lima beans (about 2 cups fresh/frozen)
1 box frozen green peas (about 2 cups fresh or frozen--I often forget to put these in & it's not missed)
1 cup chopped onion
1 cup chopped celery
2 pounds potatoes, peeled and sliced
Salt and pepper to taste
Bring to a boil. cover and lower heat to low. Simmer 3-4 hours. May add 1 tablespoon Worcestershire sauce or BBQ sauce during cooking, if desired.
It should be a stew that is so thick you can stand a spoon up in it.