It is an amazing, hearty, nutritious beefy, meaty stew.
It takes some time to create but will be filled with all things glorious and can feed an army. Freeze quarts of this for quick go-to dinners all year.
For a step-by-step instructions with pictures go here.
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people
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- 1 Whole Chicken Cut into bite sized pieces & broth
- 1 beef roast (or Deer leg) - Cut into bite sized pieces & broth
- 2 quarts tomatoes
- 2 quarts lima beans
- 3 onions diced
- 1 green pepper diced
- 1 sweet pepper diced
- 12 cloves garlic minced
- 3 carrots diced
- 1 large bag frozen corn or 2 quarts canned corn
- 1 large bag frozen okra or 2 quarts canned okra
- 4 tbsp apple cider vinegar I use raw
- 1 small can tomato paste
- 3 tbsp worchestershire
- 3 tsp Salt more to taste
- 1 tsp pepper more to taste
Ingredients
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1 Day prior to burgoo making day you will need to cook your chicken and deer leg. To cook deer leg (or any beef roast): place roast in large roasting pan. Cover with water. Salt & pepper roast and surface of water. Add 3 tablespoons fat (lard or butter) if cooking venison. Cook venison 10 hours in covered pan. To cook chicken: place rinsed bird in large roasting pan. Cover with water. Salt and pepper entire surface of bird and water. Cover tightly and bake 4 hours. You may refrigerate these as is after cooking.
The next day de-bone the venison (or beef) and chicken. Cut meat into bite sized pieces. Combine all bite-sized meat, all broth (from chicken & beef pans) and all other ingredients into a large sauce pot. Simmer on stovetop over medium heat 8-10 hours or until thick.
