|The Glorious Soups and Stews of Italy|
|by Domenica Marchetti|
Italian cooks are masters of the art of preparing simmering soups and stews that showcase seasonal ingredients at their very best.
Results 1 - 5 of 5 for burgoo stew
In large kettle, ... hours or until meat and vegetables are done and stew is thick but still soupy. Keep a close watch so it does not scorch. Makes 1 gallon.
Boil pork, beef and hen in water until it falls off bone. Take all bones out. Add all vegetables and simmer about 6 to 8 hours until thick, stirring ...
1. Combine water, onion, tomatoes, steak sauce, chicken (you can bake breasts then tear into pieces and add to kettle), pepper and salt in large ...
Boil beef, chicken and veal in water until tender. Remove meat from bones and replace meat in pot. Add other ingredients except sherry and cook over ...
Heat 1 tablespoon ... blended; stir into stew. Cook, stirring ... those in early Burgoo days), you want ... you use a stewing fowl, ideal for this dish.
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