3 tbsp. oil, divided
1 lb. beef shank
1 lb. pork shoulder
1 chicken (3 lbs.) cut up
3 qts. water
1 1/2 tbsp. salt
3 qts. water
1 1/2 tbsp. salt
3 c. onion, chopped
1 clove garlic, chopped
2 c. potatoes, diced
8 ribs celery, diced
1 can (1 lb. 12 oz.) tomatoes
1 lb. carrots, diced
1 pkg. (10 oz.) frozen butter beans
2 green peppers, diced
1/4 tsp. crushed red pepper
1/4 tsp. black pepper
1 sm. onion
4 cloves
1 sm. bay leaf
2 tbsp. brown sugar
1 pkg. (10 oz.) frozen okra
2 ears corn (cut kernels)
1/2 c. (1 stick) butter
1/2 c. flour
1 tbsp. Worcestershire sauce
1/2 c. parsley, chopped

Heat 1 tablespoon oil in 8 quart pot. Add beef, pork and chicken; brown on all sides over low heat. Add water and salt; cook over low heat until just tender skimming as necessary. Cool. Remove bones and skin; discard. Cut meats into sizable pieces and return to broth. Heat remaining oil; cook chopped onion until limp. Add to broth, along with garlic, potatoes, celery, tomatoes, carrots, beans, peppers, red and black pepper, onion stuck with cloves, bay leaf, sugar. Cook slowly about 1 1/2 hours; skim and stir occasionally. Add okra and corn; cook 15 minutes longer. Before serving, knead butter and flour together until well blended; stir into stew. Cook, stirring until stew has thickened slightly. Adjust seasonings; add Worcestershire sauce if desired. Sprinkle with chopped parsley. Makes 16 to 18 servings.

Tip: For today's chickens (more tender than those in early Burgoo days), you want to return the chicken to the pot an hour after other meats, unless you use a stewing fowl, ideal for this dish.