---------- Recipe via Meal-Master (tm) v8.01
       Title: Burgoo
  Categories: Soups/stews, Beef
       Yield: 20 servings
       3 lb Ready to Cook BroilerChicken        1 c  Chopped Green Pepper
       2 lb Beef Shank Cross-cuts               2 tb Packed Dark Brown Sugar
      12 c  Water                             1/4 ts Crushed Dried Red Pepper
       1 tb Salt                                4 ea Whole Cloves
     1/4 ts Pepper                              1 ea Clove Garlic, Minced
       6 ea Slices Bacon                        1 ea Bay Leaf
      56 oz (2 cns) Tomatoes                    4 ea Ears Of Fresh Corn
       1 c  Cubed Peeled Potatoes              32 oz (2 cns) Butter Beans
       2 c  Coarsely Chopped Carrots           10 oz Frozen Cut Okra
 	    1 c  Chopped Onion			   2/3 c  Unbleached All-purpose
       1 c  Chopped Celery                 
   In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts,
   water, salt and pepper.  Cover; cook til meat is tender, about 1 hour.
   Remove chicken and beef from broth, reserving broth.  Remove chicken and
   beef from bones; discard skin and bones.  Cube beef and chicken. Set
   aside.  Cook bacon til crisp; drain, reserving drippings.  Cruble bacon,
   set aside.  To reserved broth in Dutch oven, add cubed beef, undrained
   tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red
   pepper, cloves, garlic,and Bay Leaf.  Cover; simmer 1 hour, stirring often.
   Remove cloves and bay leaf.  With knife, make cuts down center of each row
   of corn kernels and scrape off of cobs.  Add corn, cubed chicken,
   undrained beans, and okra to Dutch oven; simmer 20 minutes.  Blend flour
   and reserved bacon drippings; stir into stew.  Cook until stew thickens.
   Salt to taste.  Garnish with parsley and serve hot with baking powder
   biscuits for a great meal.