Kentucky Burgoo

KENTUCKY BURGOO

2-3 lbs beef, pork, lamb, veal, or turkey, trimmed and cut into 1-inch pieces
16 cups beef stock, chicken stock, or water
2-3 lbs chicken pieces
3-4 potatoes, diced
2-3 bell peppers (capsicums), cored, seeded, and chopped
2-3 carrots, chopped
2-3 ribs celery including leaves, chopped
1-2 onions, chopped
2-3 cups canned tomatoes, drained and coarsely chopped
1-2 cups fresh or frozen lima beans
1-2 cups chopped fresh or frozen okra
2 bay (laurel) leaves
1 Tbsp Worcestershire sauce
Salt and freshly ground pepper to taste
1-2 cups fresh or frozen corn kernels
Chopped fresh parsley for garnish (optional)

Combine the beef and stock in a large heavy pot and bring to a boil over high heat. Reduce the heat, skim off any scum on the surface of the liquid, and simmer covered for 1 1/2 hours. Add the chicken and simmer covered until the meat falls off the bones, about 1 hour. Add the vegetables (except the corn), bay leaves, Worcestershire sauce,
salt, and pepper and simmer until the vegetables are tender, about 45 minutes. Add the corn about 10 minutes before serving, and serve garnished with chopped parsley if desired. Serves 8 to 12.