Kentucky Burgoo

• 2 lbs pork shank or 2 lbs lean stewing beef
• 2 lbs beef shank or 2 lbs lean stewing beef
• 4 lbs stewing chicken
• 2 lbs veal shanks or 2 lbs lean stewing beef
• 2 lbs lamb breast
• 8 quarts water
• 1 12 lbs white potatoes, peeled and diced
• 2 green peppers, cored, seeded and diced
• 2 hot red pepper, seeded and minced
• 2 cups diced fresh okra or 2 cups frozen okra
• 1 cup diced celery
• 1 bunch carrot, peeled and diced, about 6 carrots
• 2 cups chopped cabbage
• 2 cups whole kernel corn, fresh, frozen or 2 cups canned corn
• 2 cups fresh lima beans or 2 cups frozen lima beans
• 1 quart tomato puree
• 2 cups A.1. Original Sauce
• 2 cups Worcestershire sauce
• salt
• cayenne pepper
• Tabasco sauce
• chopped fresh parsley

1. Put all the meat into 8 quarts cold water and bring to boil.
2. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours.
3. Remove meat from stock, cool; bone and chop.
4. Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces.
5. Simmer until all vegetables are done and stew is thick but still not soupy.
6. Stir frequently with a long handled spoon, and adjust seasonings.
7. Cooking will require 6 to 8 hours at a simmer.
8. Garnish with parsley.
9. Suggested Accompaniments: Bran Corn Bread and green salad.
10. Kentucky Burgoo is often served in mugs rather than bowls.
11. Yield: 3 gallons.

pork, beef, stewing chicken, veal, lamb breast, water, white potatoes, green peppers, hot red pepper, fresh okra, celery, carrot, cabbage, whole kernel corn, fresh lima beans, tomato puree, original sauce, worcestershire sauce, salt, cayenne pepper, tabasco sauce, fresh parsley

Taken from www.food.com/recipe/kentucky-burgoo-187562 (may not work)