ready in:
2-5 hrs
3 reviews
2 comments
ingredients
1 pound lean beef stew meat
1 pound pork stew meat or chops, decline in 1" computers.
1 teaspoon onion salt
1/2 teaspoon pepper
1/4 teaspoon ground red pepper
3 sliced carrots
1 medium onion, chopped
4 skinned chicken thighs
4 small red taters, peeled if preferred and cubed
1 cup chopped eco-friendly peppers
1 can (14.5 ounce size) stewed tomato plants, cut-up and juice reserved
1 can (10.5 ounce size) double strength chicken broth
1 can (17 ounce size) whole kernel corn
1 can (17 ounce size) lima beans, drained
directions
Place beef and pork inside a 6-quart slow oven. Sprinkle with onion salt, pepper and red pepper. Toss until evenly coated.
Layer in slow oven, so as, carrots, onion, chicken, taters, eco-friendly pepper and stewed tomato plants with juice. Add chicken broth. Pour liquid from corn into slow oven set corn aside. Don't Stir mixture in slow oven.
Cover and prepare on high for 4 to 4 1/2 hrs or on low for 8 to 9 hrs or until beef, pork and vegetables are tender.
Remove chicken. Stir corn and lima beans into mixture in slow oven. Prepare on high for half an hour or until heated through.
Meanwhile, when awesome enough to deal with, remove chicken from bones and reduce bite-size pieces. Discard bones. Return chicken to mixture as well as heat through.
added by
diet
316 calories. 11 grams fat. 29 grams carbohydrates. 26 grams protein per serving.
wisdom109 REVIEW:
December 13, 2015
I felt like creating a sturdy winter dinner, and so i chose this recipe. I figured it could finish up tasting just a little bland, and so i was prepared allow it a lift with a few pepper and eco-friendly Tabasco (my standard, go-to "boost"). But with the meats and veggies, it had been very flavorful by itself. And filling! I loved the soft texture from the taters, especially.
123Bites4Me REVIEW:
October 11, 2013
I have to admit, exactly why I cooked this meal was the name and also the recommended meats. However I am surprised with the way it switched out. I made use of a pork tenderloin and pre cut the pieces. I offered it away from the crock. I believe the next time I'll remove the taters and serve with grain or egg noodles. This will probably be ideal for the wintertime several weeks.
Guest Foodie November 4, 2012
I chose to make this using deer meat rather of beef. I needed to add salt and garlic clove powder to taste and thicken the juices to really make it just like a stew. All of the guys really loved it.
Member since:
Apr 15, 2011
REVIEW:
April 17, 2011
Managed to get today also it was good. Now then, the Burgoo that I have to compare it had been what I've had a couple of occasions in a place known as "Mark's Feed Store" in Louisville. Their recipe appeared pretty very similar except thicker (as though created using Cream of Chicken soup rather of chicken broth) along with a tad "peppery-er". I truly loved it this way so the the next time I allow it to be (and you will see a the next time), I'll likely check it out using the Cream of Chicken soup and a bit more pepper.
Member since:
Apr 15, 2011
I am anxious to provide this recipe a go, however i get one question regarding ingredients. You mention: 1/4 teaspoon ground red peppers After I see "red bell pepper", I realize that to mean the big, sweet variety. Using "1/4 teaspoon ground" makes me believe it ought to be a lot of cayenne variety. Unless of course I hear otherwise, I'll opt for the cayenne.