Burgoo Recipe

Burgoo is a rich, hearty, meaty stew that is cooked down to thick, tender perfection. It is a quintessential part of Kentucky cuisine, but you can experience it without leaving the house. No matter how you decide to put your burgoo together, it will be delicious.

Course dinner, Main Course

Cuisine Southern

Diet Gluten Free

Prep Time 25

Cook Time 2 30

Total Time 2 55

Servings

Calories 290kcal

Author Imma

Ingredients

¼ cup vegetable oil
2 pounds pork shoulder, (or country-style ribs) cut into chunks
2 pounds chuck roast, (or other stew meat) cut into chunks
2 pounds bone-in chicken thighs
1 onion, chopped
1 tablespoon fresh thyme, minced
1 green pepper, chopped
3 carrots, peeled and chopped
1 stalk celery, chopped
5 cloves garlic, minced
1 28-ounce can tomatoes, crushed
2 bay leaves
2 teaspoon beef bouillon
4 cups beef stock
4 cups water
1 tablespoon Worcestershire sauce
¼ cup white wine vinegar
1-2 Russet potatoes, peeled and diced
1 12-ounce can corn (or fresh corn)
1 12-ounce can lima beans
Salt and pepper to taste

Instructions

Heat vegetable oil over medium-high heat in a large soup pot (at least 8 quarts). When the oil is hot, working in batches, brown all the meat on each side for a few minutes. Season each batch with salt and pepper. Do not overcrowd the pan; the meat will steam and not brown nicely. Transfer the browned meat to a bowl and set aside. Repeat the same procedure for the chicken thighs.
Reduce the heat to medium, add the onions, thyme, bell pepper, carrots, celery, and garlic to the pot, and saute for 2-3 minutes until fragrant. If necessary, add a little more oil to the pot.
Next, add the tomatoes, bay leaves, and bouillon powder. Stir to combine and cook for two more minutes.
Add back the meat and chicken to the pot, followed by broth, water, Worcestershire sauce, and vinegar. Stir to combine. Bring to a simmer. Cover pot, reduce the heat, and simmer gently for 2 hours.
After about 2 hours of cooking, uncover the pot and remove the chicken, take it off the bones, shred it, and discard the skin if you want. Then return the chicken to the pot. Break the larger pieces of meat into smaller, more manageable pieces using a fork if desired.
Add the potatoes, corn, and lima beans, and continue to simmer for 30-40 more minutes until the potato is tender. Season with salt and pepper to taste.
Adjust your burgoo to your preferred thickness by adding more water if needed.
Serve hot.

Notes

Cut down on prep time by using frozen vegetables instead of fresh ones.
Bake your stew at 350℉/177℃ and let it simmer with the lid cracked for two or three hours. That will clear up stove space to make sides.
Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.

Nutrition