Kentucky Burgoo

• 1 (3 to 3 1/2 lb.) broiler-fryer
• 1 lb. boneless beef, cut into 1-inch cubes
• 1 lb. boneless veal, cut into 1-inch cubes
• 1 lb. boneless pork, cut into 1-inch cubes
• 1 gal. water
• 1 hot red pepper
• 2 c. tomato puree
• 3 medium potatoes, peeled and cubed
• 3 medium carrots, scraped and sliced
• 1 large onion, chopped
• 1 large green pepper, chopped
• 1 c. shredded cabbage
• 1 c. frozen whole kernel corn
• 1 c. frozen lima beans
• 1 c. chopped fresh parsley
• 1/2 c. finely chopped celery
• 1 Tbsp. salt

1. Combine first 5 ingredients in a large Dutch oven; bring to a boil.
2. Cover, reduce heat, and simmer 2 hours or until meat is tender.
3. Remove meat from broth, reserving broth; cool meat completely.
4. Skin, bone and chop chicken.
5. Coarsely chop meat; set aside.
6. Skim off and discard fat from surface of broth.
7. Measure broth and return 3 quarts to Dutch oven.
8. Add chopped meats and remaining ingredients.
9. Bring mixture to a boil.
10. Reduce heat and simmer, uncovered, 4 hours, stirring often.
11. Add additional reserved broth and water if necessary.
12. Discard red pepper pod. Yields 5 quarts.

boneless beef, boneless veal, boneless pork, water, hot red pepper, tomato puree, potatoes, carrots, onion, green pepper, cabbage, kernel corn, frozen lima beans, parsley, celery, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=392257 (may not work)