Richard Matthew's Burgoo
| Yield: | 1 Servings |
| Categories: |
| 3 | qt | Water or stock |
| 3/4 | lb | Lean inch-diced stewing beef |
| 3/4 | lb | Inch-diced pork shoulder |
| 3 1/2 | lb | Chicken; disjointed |
| Water to cover | ||
| 2 1/2 | c | Ripe tomatoes, quartered; peeled and seeded |
| 1 | c | Fresh lima beans |
| 1/2 | Red pepper; diced | |
| 4 | Green peppers; diced | |
| 3/4 | c | Onion; diced |
| 1 | c | Carrots; diced |
| 2 | c | Potatoes; diced |
| 1 | Bay leaf | |
| 1 | tb | Worcestershire sauce |
| 2 | c | Corn freshly cut from the cob |
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