Kentucky Burgoo is a traditional Southern stew known for its rich, hearty flavors and versatility. Often served at large gatherings and celebrations, this dish is a perfect example of community cooking, where everyone contributes different ingredients to the pot. Made with a variety of meats such as beef, pork, and chicken, along with a colorful array of vegetables, this stew is slow-cooked to perfection, allowing the flavors to meld together beautifully. The result is a comforting and filling meal that showcases the best of Southern cooking. Whether you’re hosting a party or looking for a soul-warming dinner, Kentucky Burgoo is sure to please.
Ingredients:
- For the Meats:
- 1 lb beef stew meat, cut into chunks
- 1 lb pork shoulder, cut into chunks
- 1 lb chicken thighs, boneless and skinless
- 1 tablespoon vegetable oil
- Salt and pepper to taste
- For the Stew:
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups beef or chicken broth
- 1 can (14.5 oz) crushed tomatoes
- 1/2 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 1 tablespoon hot sauce (optional)
- 2 bay leaves
- 2 cups frozen corn
- 2 cups frozen lima beans
- 2 cups sliced carrots
- 2 cups diced potatoes
- 1 cup sliced okra
- 1 teaspoon dried thyme
- 1 teaspoon paprika
Instructions:
- Brown the Meats:
- In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Season the beef, pork, and chicken with salt and pepper.
- Add the beef and pork to the pot and brown on all sides, about 5-7 minutes. Remove the meat and set aside.
- Add the chicken to the pot and brown on both sides, about 5 minutes per side. Remove the chicken and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and cook until softened, about 5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Simmer the Stew:
- Return all the meats to the pot. Add the broth, crushed tomatoes, barbecue sauce, Worcestershire sauce, hot sauce (if using), and bay leaves.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, stirring occasionally.
- Add the Vegetables:
- Add the corn, lima beans, carrots, potatoes, and okra to the pot.
- Stir in the dried thyme and paprika. Continue to simmer for another 45 minutes to 1 hour, or until the vegetables are tender and the stew has thickened.
- Serve:
- Remove the bay leaves before serving. Taste and adjust seasoning with salt and pepper if needed.
Enjoy your Kentucky Burgoo, a hearty and flavorful stew that brings the best of Southern hospitality to your table!
