Midwest Living's Bouja Burgoo
Bouja is traditionally an upper midwest (minnesota) stew, while burgoo is a specialty of the lower midwest (kentucky). In either case, it's what i would call a 'stew of opportunity', meaning that whatever you have on hand is what goes into the pot. In the past, squirrels were a main ingredient of the burgoo. Anyway, i found this delicious combination recipe in midwest living and it made my house smell yummy, you can add squirrel if you like!!
Steps
In a large cooking pot , cook the chicken in 1 tablespoon hot cooking oil until no pink remains.
Remove the chicken from the pot , cover and chill but reserve the drippings in the pot.
Brown the cubed beef chuck in the remaining drippings in the pot , adding more oil if needed.
Add the water , chopped onion , instant bouillon granules and the dried thyme to the pot.
Bring the mixture to a boil , reduce heat and simmer , covered , for 1 hour.
Add the remaining ingredients to the cooking pot and stir to combine.
Return the mixture to boiling , reduce heat and simmer for 30 minutes more , or until vegetables and meat are tender.
Stir in the cooked chicken and heat through.
Season to taste with some salt and some additional pepper , if you like.
Ingredients
boneless skinless chicken breast, cooking oil, boneless beef chuck, water, onion, instant chicken bouillon granules, dried thyme, potato, frozen mixed vegetables, rutabagas, green sweet peppers, celery, tomatoes, ground black pepper, salt & freshly ground black pepper