James
Freeman

My wife Ellen has been a part of the mission of Shared Beat and has fallen in love with the children of Guatemala. Shared Beat's programs of health and wellness care, prevention, and scholarships for Guatemalan students pursuing careers in health care are designed to fulfill its mission of helping children in Guatemala achieve self reliance and a positive future. Would you support Shared Beat so they can continue their good works?  Also do it for me as "A happy wife is a happy life." 

My recipe is for Kentucky Burgoo - a stew served at the historic thoroughbred race track in Lexington, Kentucky. It can be made with at least three meats and a whatever vegetables you have on hand. Here is the formal recipe for......

KENTUCKY BURGOO

3   Tbsp vegetable oil

3-4 lbs of pork shoulder OR 1-2 squirrels or rabbits, cut into large pieces

2-3 lbs of chuck roast OR venison

3-5 chicken legs/thighs, bone in, OR 3-5 pheasant legs/thighs

1 green bell pepper. chopped

1 large onion, chopped

2 carrots, chopped

2 celery ribs, chopped

5 garlic cloves, minced

32 ozs chicken stock or broth

32 ozs beef stock or broth

1-28 oz can of crushed tomatoes

2 large russet potatoes

1 bag of frozen corn OR okra

1 bag of frozed lima beans OR black-eyed peas

Salt and pepper to taste

1/4 cup Worcestershire sauce

1/4 cup Kentucky bourbon (type of your choice)

1 Tbsp Red wine vinegar

Hot sauce on the side

1. Pour the oil into a large Dutch oven or soup pot and heat on medium-high.  Salt the meats on all sides. When the oil is hot, brown all the meats, working in batches. Do not over crowd and allow the meat to get well seared on all sides.  Remove and set aside.
2. Saute' the onions, carrots, green pepper in the same pot on high heat.  If necessary, add some additional oil. Cook the vegetables until browned and then add the garlic and cook an additional 1 minute until fragrant. Add back all of the browned meats along with the chicken and beef broths and the canned tomatoes. Stir and add salt to taste.  Bring this mixture to a simmer, cover, reduce the heat, and simmer gently for 2 hours.
3. Remove the meat pieces. Strip the meat(s) off the bone and tear all the meat into small bite sized pieces.  Add back to the stew and continue to simmer.
4. Peel and cut  the potatoes into bite sized pieces. Add the potatoes to the stew and simmer.  Once the potatoes are tender, add the Worcestershire sauce and bourbon. Mix well.  Add more salt and Worcestershire sauce to taste as needed.
5. Finally, add the corn and lima beans. Mix well and cook for at least 10 mintues or as long as you would llike.  Add the red wine vinegar to enhance the flavors.  Serve with cornbread and a bottle of hot sause.  Enjoy!