Pioneer Burgoo

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  • 2 T vegetable oil
  • 2 lbs. boneless beef shank, trimmed of excess fat
  • 2 lbs. boneless lamb shoulder, trimmed of excess fat
  • salt
  • freshly ground black pepper
  • 2 med. onions, quartered
  • 4 cloves garlic, peeled
  • 1 med. hot red pepper, quartered
  • Water, to cover
  • 1 (3 to 4 lb.) whole chicken or hen, cut into 8 pieces
  • salt & pepper
  • 2 C onions, chopped
  • 2 C med. carrots, diced
  • 1 C green peppers, diced
  • 1 lb. baking potatoes [russets], peeled and medium diced
  • 2 C tomatoes, peeled, seeded and chopped
  • ½ lb. fresh green beans, strings removed and cut into 2-inch pieces
  • 2 C fresh corn kernels
  • 2 T Pioneer® Golden Light Brown Sugar
  • 1 T fresh parsley leaves, finely chopped


  1. In a large heavy pot, over medium heat, add the oil. Season the beef and lamb with salt and pepper. When the oil is hot, sear the meat, in batches, for a couple of minutes on all sides. Add the onions, garlic and red pepper. Cover with water (about 3 to 4 quarts). Bring to boil, reduce heat to medium-low, cover and simmer until tender, about 3 hours.
  2. Season the chicken with salt and pepper. During the last 1 ½ hours of cooking the beef and lamb, add the seasoned chicken.
  3. With a slotted spoon remove the meat from the liquid. Strain the vegetables from the pan, reserving the liquid set aside to cool. Discard the vegetables.
  4. To the hot liquid add the new vegetables (onion, carrots, peppers, potatoes, tomato, green beans and corn) and Pioneer® Golden Light Brown Sugar. Cook over medium heat for 1 hour.
  5. After the meat has cooled, cube the beef and lamb into 1-inch pieces. Remove the skin and bones from the chicken and discard. Dice the chicken into 1-inch pieces. Add the cubed meat and chicken to the liquid and vegetables, continue to cook for 30 minutes. Re-season if necessary.
  6. Ladle the stew into serving bowls. Serve with hot cornbread or biscuits. Garnish with parsley.
Pioneer Burgoo
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