Try this traditional Kentucky burgoo recipe for a hearty and delicious meal. Burgoo is a thick stew that originated in Kentucky and is often served at outdoor gatherings such as Derby parties. It is made with a variety of meats, vegetables, and spices, creating a flavorful and filling dish that is perfect for cooler weather. This recipe will guide you through the process of making authentic Kentucky burgoo, ensuring every bite is packed with flavor and comfort.
Ingredients
- 2 pounds beef chuck, cubed
- 2 pounds pork shoulder, cubed
- 2 pounds chicken pieces (thighs, drumsticks)
- 1 pound lamb shoulder, cubed
- 1 cup all-purpose flour
- 1 cup diced onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup diced bell pepper
- 4 cloves garlic, minced
- 2 cups chopped tomatoes
- 8 cups chicken or beef broth
- 2 cups water
- 2 cups diced potatoes
- 2 cups frozen lima beans
- 2 cups frozen corn
- 2 cups frozen okra, sliced
- 1 tablespoon Worcestershire sauce
- 1 tablespoon hot sauce
- 2 bay leaves
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- Chopped fresh parsley, for garnish
Directions
- In a large pot or Dutch oven, heat oil over medium-high heat.
- Coat the beef, pork, lamb, and chicken pieces with flour, shaking off any excess.
- Add the coated meat to the pot in batches and cook until browned on all sides. Remove and set aside.
- In the same pot, add onion, carrots, celery, bell pepper, and garlic. Cook until vegetables are softened, about 5 minutes.
- Return the browned meat to the pot. Add chopped tomatoes, broth, water, potatoes, lima beans, corn, and okra.
- Stir in Worcestershire sauce, hot sauce, bay leaves, thyme, and oregano. Season with salt and pepper to taste.
- Bring the stew to a boil, then reduce heat to low and simmer for 2-3 hours, stirring occasionally.
- Once the meat is tender and the flavors have melded together, remove the bay leaves and discard.
- Serve the Kentucky burgoo hot, garnished with chopped fresh parsley. Enjoy!
