Burgoo

Burgoo (pronounced BURgoo)is a spicy stew that has its roots in the Irish or mulligan stew. Traditionally, the idea was to make a stew using whatever meats and vegetables were available and in good supply. That meant game meats, deer, but also squirrel, possum, meat from game birds or whatever the hunt brought back. The local Kentucky barbecue restaurants use meats left over from their barbecuing - typically, pork, beef or lamb - as the basis for burgoos that change depending on what meats happen to be left over. There are many jokes in Kentucky about collecting "road kill" as meat for making burgoo.
Here's a recipe close to what I used...although EVERY recipe is different:

3 lb Ready to Cook Broiler Chicken *
12 c Water
1/4 t Pepper
2 cans chopped, stewed, or 2 1/2 cups quartered, skinned, fresh Tomatoes
2 c Coarsely Chopped Carrots
1 c Chopped Celery
2 T Packed Dark Brown Sugar (did not use, my recipe called for 2 T's of Worcestershire or steak sauce
4 Whole Cloves ( I did not use, see steak sauce above)
1 Bay Leaf ( did not use, I used Oregano)
2 cans Butter Beans (I used white beans)
2 lb Beef Shank Cross-cuts *
1 t Salt
6 Slices Bacon *
1 c Cubed Peeled Potatoes
1 c Chopped Onion
1 c Chopped Green Pepper
1/4 t Crushed Dried Red Pepper ( I used 1/2 of a fresh, grilled habenero)
1 Clove Garlic Minced
4 Ears Of Fresh Corn ( I used 2 cups of frozen corn)
10 oz Frozen Cut Okra
Additional salt and pepper to season.
* I used chicken breasts, kielbasa and stew meat....adjusted for my recipe which called for 3 1/2 qts of water.