Midwest Livings Bouja Burgoo Food

MIDWEST LIVING'S BOUJA / BURGOO

Midwest Living's Bouja / Burgoo image

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!

Provided by Hey Jude

Categories One Dish Meal

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

Ingredients

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 -2 tablespoon cooking oil
1 lb boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1 medium onion, chopped
4 teaspoons instant chicken bouillon granules or 4 teaspoons beef bouillon granules
1 teaspoon dried thyme, crushed
1 medium potato, cut into bite-size pieces
1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
1 cup cubed rutabagas or 1 cup turnip
1/2 cup coarsely chopped green sweet peppers or 1/2 cup sweet red pepper
1/2 cup sliced celery
1 (14 1/2 ounce) can tomatoes, cut up
1/4 teaspoon ground black pepper
salt & freshly ground black pepper, if needed

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.

MIDWEST LIVING, BURGOO STEW

MIDWEST LIVING, BURGOO STEW image

Categories Candy Beef

Yield 8-10

Number Of Ingredients 14

Ingredients

1 lb skinless and boneless chicken breast, cut into bite size pcs
1 to 2 tbsp oil
1 lb boneless beef, cut into 3/4" cubes
6 c water
1 med onion, chopped
4 tsp chicken or beef bouillon
1 tsp dried thyme, crushed
2 med potatoes, bite-size cubes
1 16 oz pck frozen mixed vegetables
1 c cubed rutabaga or turnip
1/2 c chopped green or red sweet pepper
1/2 c sliced celery
1 14 1/2 oz can tomatoes, cut up
1/4 tsp ground black pepper

Steps:

In large cooking pot, cook the chicken in 1 tbsp oil till no pink remains. Remove chicken from ot. Cover and chill. Reserve drippins in the pot. Brown the cubed beef in remaining drippins in the pot (add oil if needed). Add the water, chopped onion, bouillon and thyme to pot. Bring mixture to boiling. Reduce heat and simmer 1 hr. Add remaining ingredients to pot and stir to combine. Return mixture to boil. Reduce heat and simmer 30 min til vegetables and meat Stir in cooked chicken and heat through. Season to taste with salt and some pepper.

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