Just word itself sounds like there should be a song about it.
If you are unfamiliar with the concept of burgoo, it’s Kentucky’s most famous stew, usually made for big gatherings (such as Derby Day) in huge kettles.
Burgoo dates to before the Civil War and as legend has it, was invented by a French chef. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.
Burgoo lovers differ on whether the stew ought to be cooked into a brown, undifferentiated mass, or whether you can still see individual ingredients. Some say burgoo is just a stew if you can’t stand a spoon in it.
In this version of burgoo, we like to know what we’re eating (pork, beef, or chicken), so it’s not cooked as long as others. If you want more of a mélange, just cook the meat longer. As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.
Kentucky Burgoo RecipePrint
This recipe makes a lot! Feel free to halve. Otherwise, it makes great leftovers.
- 3 tablespoons vegetable oil
- 3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
- 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
- 3-5 chicken legs or thighs (bone-in)
- 1 green pepper, chopped
- 1 large onion, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, chopped
- 1 quart chicken stock or broth
- 1 quart beef stock or broth
- 1 28-ounce can of crushed tomatoes
- 2 large potatoes (we used russets)
- 1 bag of frozen corn (about a pound)
- 1 bag of frozen lima beans (about 14 ounces)
- Salt and pepper
- 4-8 tablespoons Worcestershire sauce
- Tabasco or other hot sauce on the side
1 Brown the meats: Heat vegetable oil on medium-high heat in a large soup pot (at least 8 quart size). Salt the meats well on all sides. When the oil is shimmering hot, working in batches brown all the meats. Do not crowd the pan or the meat will steam and not brown well. Do not move the meat while browning a side. Let the meat pieces get well seared. Remove the browned meats to a bowl.
2 Sauté onions, carrots, celery, green pepper: Add the onions, carrots, celery and green pepper to the pot and brown them. If necessary, add a little more oil to the pot. After a few minutes of cooking, sprinkle salt over the vegetables.
3 When the vegetables are well browned, add the garlic and cook for 30 seconds more, until fragrant.
4 Add back the meats, and the chicken and beef broths and the tomatoes, stir to combine. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
5 Remove the meat pieces, strip from bones, cut into smaller pieces, return to pot: Uncover and remove the meat pieces. Strip the chicken off the bone and discard skin if you want. Break the larger pieces of meat into smaller, more manageable pieces. The reason you did not do this at first is because the meats stay juicier when they cook in larger pieces.
Return all the meat pieces to the pot and bring it up to a strong simmer.
6 Add potatoes: Peel and cut the potatoes into chunks about the same size as the meat pieces (if using new potatoes, you can skip the peeling, but russets you'll want to peel). Add them to the stew and cook them until they are done, about 45 minutes.
7 When the potatoes are done, add the Worcestershire sauce, mix well and taste for salt. Add more Worcestershire sauce to taste if needed.
8 Add the corn and lima beans. Mix well and cook for at least 10 minutes, or longer if you’d like. Here is the point where you decide whether you want a burgoo that’s been hammered into a thick mass or a stew with bright colors in it. It’s your call.
To serve, taste one more time for salt, and add either Worcestershire or salt if you want. Serve with crusty bread or cornbread and a bottle of hot sauce on the side.
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