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  Oil 3 Tablespoon
  Beef shank 1 Pound
  Pork shoulder 1 Pound
  Chicken 1
  Water 3 Quart
  Salt 1 1⁄2 Tablespoon
  Onions 3
  Garlic 1 Clove (5 gm)
  Potatoes 2
  Celery ribs 8
  Tomatoes 1 1⁄2 Pound
  Carrots 1 Pound
  Frozen lima beans/Butter beans 1
  Green peppers 2
  Crushed red pepper 1⁄4 Teaspoon
  Black pepper 1⁄2 Teaspoon
  Onion 1 Small
  Bay leaf 1
  Brown sugar 2 Tablespoon
  Frozen okra 10 Ounce
  Corn 1 Cup (16 tbs)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  Flour 1⁄2 Cup (8 tbs)
  Worcestershire sauce 1 Tablespoon
  Parsley 1⁄2 Cup (8 tbs)

Heat 1 tablespoon of the oil in soup pot. Brown beef in oil; remove. Brown pork and chicken separately, adding oil as needed. Return all meats to pot. Add water and salt; cook over low heat until just tender, skimming as necessary. Cool. Remove bones and skin from meat and discard. Cut meats into bite-sized pieces and return to broth. Heat remaining oil; cook chopped onion limp. Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, beans, peppers, red and black pepper, onion stuck with cloves, bay leaf, and brown sugar. Cook slowly about 1 1/2 hours; skim and stir occasionally. Add okra and corn; cook 15 minutes longer. Before serving, knead butter and flour together until well blended, and stir into stew. Remove onion studded with cloves. Cook, stirring, until stew has thickened slightly. Add Worcestershire sauce, and adjust for seasoning. Sprinkle with parsley. Note: A stew rich with meats and vegetables, burgoo has its origins in the 18th century. Long popular for picnics and large group gatherings, it is ideal for large family parties. If made for the ordinary family, it is ideal to serve as a leftover. The flavor improves with age!

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Burgoo Recipe