Sounds OK. I grew up in Kentucky, and in my pre-adolescent days I spent a lot of time on my grandfather's small retirement farm in Basket Station near Henderson. The small churches in those times, around 1950, used to have fund raising burgoo dinners, and my grandmother, no mean cook, used to make a large batch of burgoo every fall and put it up by home canning to eat through the winter. As I recall, it basically contained some or all of the vegetables she raised in the garden with a lot of chicken and pork. We had cows for milk but we never killed them for beef. Maybe some rabbit and squirrel. We hunted and ate both. The only product put in that wonderful stew not raised on that farm was salt. It was hot and spicy enough but it was from farm raised peppers, not from Tobasco or some other commercial hot sauce. So, the recipe: Put in whatever you have or can get, make sure the meat is boned, and cook long and slow until it is a mush.