Burgoo

• 1 -2 lb pork shank or 1 -2 lb pork shoulder
• 1 -2 lb veal
• 1 -2 lb beef
• 1 -2 lb lamb stew meat
• 4 lbs stewing chicken
• 6 quarts water
• 3 tablespoons salt
• 1 bay leaf
• 1 lb potato (3 or 4 medium size)
• 3 -4 carrots
• 1 cup sliced celery
• 1 large green peppers, cut in slivers or 1 large chopped green pepper
• 1 (1 lb) can tomato puree
• 1 (1 lb) can tomatoes
• 2 small dried hot chili peppers
• 1 (1 lb) can whole kernel corn
• 1 cups sliced fresh okra or (10 ounce) package frozen okra
• 2 cups lima beans, fresh frozen or 2 cups canned lima beans
• 1 1/2 cups chopped cabbage
• 1 tablespoon Worcestershire sauce
• 1 tablespoon A.1. Original Sauce
• 1/4 teaspoon cayenne pepper
• additional salt
• 1/2 cup chopped parsley

1. Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
2. Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
3. Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
4. Soups and Stews The World Over.

pork, veal, beef, lamb stew meat, stewing chicken, water, salt, bay leaf, potato, celery, green peppers, tomato puree, tomatoes, hot chili peppers, whole kernel corn, fresh okra, lima beans, cabbage, worcestershire sauce, original sauce, cayenne pepper, additional salt, parsley

Taken from www.food.com/recipe/burgoo-179266 (may not work)