Burgoo

• 1 lb. beef stew meat
• 1 (2 to 2 1/2 lb.) chicken
• 2 stalks celery, coarsely chopped
• 1 onion, quartered
• 2 sprigs parsley
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1/2 red pepper pod
• 3 qt. water
• 2 tsp. Worcestershire sauce
• pinch of cayenne
• 1 (8 oz.) can tomato puree
• 1 c. cabbage
• 1 carrot
• 1 green pepper
• 1 medium potato
• 1 onion
• 1 small turnip
• 2 to 3 Tbsp. bacon fat or butter
• 1 c. cut corn

1. Combine first 12 ingredients in a stock-pot or roaster. Simmer 4 hours or until meat falls from bones.
2. Cool.
3. Strain the stock and remove chicken from bones.
4. Refrigerate meat and stock until next day.

beef stew meat, chicken, stalks celery, onion, parsley, salt, pepper, red pepper, water, worcestershire sauce, cayenne, tomato puree, cabbage, carrot, green pepper, potato, onion, bacon, corn

Taken from www.cookbooks.com/Recipe-Details.aspx?id=548308 (may not work)