Kentucky Burgoo

• 4 cups water
• 16 ounces tomatoes, canned chopped
• 3/4 pound beef chuck roast boneless, cut into 3/4 inch cubes
• 2 teaspoons chicken bouillon, powdered
• 1 pound chicken meat, cooked pieces
• 2 cups potatoes cubed, peeled, about 3 medium
• 10 ounces succotash frozen
• 10 ounces okra chopped
• 1 cup carrots about 2 carrots, sliced
• 1/2 cup onions chopped
• 2 teaspoons curry powder
• 1 teaspoon sugar

1. In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules.
2. Bring to boiling; reduce heat.
3. Cover and simmer for 30 minutes.
4. Add chicken pieces.
5. Return to boiling; reduce heat.
6. Simmer, covered, about 45 minutes more or until beef and chicken are tender.
7. Remove chicken pieces and set aside.
8. Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven.
9. Return to boiling; reduce heat.
10. Simmer, covered, about 20 minutes or until vegetables are tender.
11. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
12. Cut the chicken into bite-size pieces.
13. Add chicken pieces to Dutch oven.
14. Cook about 5 minutes more or until the chicken is heated through.

water, tomatoes, chuck roast, chicken bouillon, chicken meat, potatoes, frozen, carrots, onions, curry powder, sugar

Taken from recipeland.com/recipe/v/kentucky-burgoo-33364 (may not work)