Kentucky Burgoo

Ingredients

• 2 slices bacon smoked chopped
• 0.5 teaspoon pepper black freshly ground
• 1 cup brown rice uncooked
• 6 ounces sausage meat sweet italian
• 0.5 cup carrots chopped
• 0.3 cup celery chopped
• 3 cups chicken stock see unsalted
• 2  strips. cut into bite-sized pieces
• 8 ounces beef chuck cut into 1-inch pieces
• 0.5 cup wine dry white
• 1 cup fresh corn kernels fresh thawed
• 5  garlic minced
• 1.5 cups green beans fresh (1-inch)
• 1 teaspoon kosher salt 
• 0.8 cup onion chopped
• 8 ounces potatoes - remove skin red quartered
• 3 cups water 

Equipment

• frying pan
• dutch oven

Directions

1. Cook bacon in a Dutch oven over medium heat 3 minutes, stirring frequently.
2. Add sausage; cook 4 minutes or until browned, stirring to crumble.
3. Add beef; cook 3 minutes or until browned, stirring occasionally.
4. Add onion, carrot, and celery to pan; cook 5 minutes, stirring occasionally.
5. Add chicken, salt, and pepper to pan; cook 4 minutes, stirring occasionally.
6. Add garlic; cook 1 minute, stirring constantly. Stir in wine; bring to a boil. Cook until liquid almost evaporates (about 3 minutes). Stir in stock, 3 cups water, and rice; bring to a boil. Reduce heat to medium-low, cover, and simmer gently about 30 minutes. Stir in potatoes; cover and simmer gently about 20 minutes, stirring occasionally. Stir in green beans and corn; simmer gently for 8 minutes or until done, skimming as necessary.
7. Sprinkle with hot sauce, if desired.