Razorback Burgoo

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

1. Combine first 4 ingredients in large Dutch oven.
2. Bring to boil; cover and reduce heat.
3. Simmer 2 hours or until meat is tender.
4. Remove meat from broth; cool.
5. Skin, bone and chop chicken.
6. Skim off and discard fat from broth.
7. Measure broth and return 3 quarts to Dutch oven.
8. Add chopped meats and remaining ingredients.
9. Bring to boil; reduce heat.
10. Simmer, uncovered 4 hours, stirring frequently.
11. Add additional broth or water if necessary.
12. Remove red pepper.
13. Double for after the game.

boneless beef, boneless veal, water, potatoes, carrots, green pepper, onion, frozen okra, cabbage, whole kernel corn, frozen lima beans, celery, fresh parsley, hot red pepper, tomato juice, salt, pepper, hot sauce

Taken from www.cookbooks.com/Recipe-Details.aspx?id=371701 (may not work)