Midwest Living, Burgoo Stew

• 1 lb skinless and boneless chicken breast, cut into bite size pcs
• 1 to 2 tbsp oil
• 1 lb boneless beef, cut into 3/4" cubes
• 6 c water
• 1 med onion, chopped
• 4 tsp chicken or beef bouillon
• 1 tsp dried thyme, crushed
• 2 med potatoes, bite-size cubes
• 1 16 oz pck frozen mixed vegetables
• 1 c cubed rutabaga or turnip
• 1/2 c chopped green or red sweet pepper
• 1/2 c sliced celery
• 1 14 1/2 oz can tomatoes, cut up
• 1/4 tsp ground black pepper

1. In large cooking pot, cook the chicken in 1 tbsp oil till no pink remains. Remove chicken from ot. Cover and chill. Reserve drippins in the pot.
2. Brown the cubed beef in remaining drippins in the pot (add oil if needed).
3. Add the water, chopped onion, bouillon and thyme to pot. Bring mixture to boiling. Reduce heat and simmer 1 hr.
4. Add remaining ingredients to pot and stir to combine. Return mixture to boil. Reduce heat and simmer 30 min til vegetables and meat Stir in cooked chicken and heat through. Season to taste with salt and some pepper.

chicken breast, oil, boneless beef, water, onion, chicken, thyme, potatoes, mixed vegetables, pepper, celery, tomatoes, ground black pepper

Taken from www.epicurious.com/recipes/member/views/midwest-living-burgoo-stew-1215398 (may not work)