Kentucky Burgoo

Name: Kentucky Burgoo
Prep time: 45 min
Cook time: 3 h
Total time: 3 h 45 min
Yield: 8 servings
Cuisine: southern_american
Ingredients: 700 g mutton (bone-in, cut into large chunks); 700 g chicken (bone-in pieces, skin removed); 10 cup water (for stewing meats); 2 tbsp oil; 3 pcs onion (large, diced); 6 pcs garlic (cloves, minced); 1 pcs bell pepper (large, diced); 3 pcs carrot (medium, peeled and sliced); 3 pcs potato (medium, peeled and cubed); 1 cup lima beans (fresh or frozen); 1 cup corn kernels (fresh or frozen); 1 cup okra (sliced); 4 pcs tomato (large, peeled and crushed); 2 tbsp worcestershire sauce; 2 tbsp apple cider vinegar; 0.5 tsp salt; 1 pinch black pepper (freshly ground); 1 pinch cayenne pepper; 2 pcs bay leaf; 3 tbsp parsley (chopped, for garnish)

RATING

4.3/5(32)

TASTE SCORE

8/10

A deeply savory, slow-simmered Kentucky stew loaded with tender mutton, chicken, and a colorful medley of vegetables like lima beans, corn, and okra. This thick, hearty one-pot meal has been a Bluegrass State tradition for generations—perfect for Derby Day gatherings or any cool evening when you crave true Southern comfort.

PREP

45m

COOK

180m

SERVES

1 CUP

596 cal

SERVINGS

METHOD · 8 STEPS

prep · ~15 min
Brown the mutton.
1.Heat oil in a large stockpot over medium-high heat.
2.Season mutton chunks lightly with a pinch of salt and pepper.
3.Sear mutton in batches until browned on all sides, about 4 minutes per batch.
4.Transfer browned mutton to a plate and set aside.
TIPDon't crowd the pot—brown the meat in batches for a deeper flavor base.
simmer · ~120 min
Simmer the meats until tender.
1.Return mutton to the pot and add chicken pieces.
2.Pour in 10 cups water and add bay leaves.
3.Bring to a boil, then reduce heat to low.
4.Cover and simmer for 2 hours, or until mutton is fork-tender.
5.Remove meat with a slotted spoon and place on a cutting board.
TIPSkim any foam that rises to the surface during the first 30 minutes for a clearer stew.
prep · ~10 min
Shred the meats.
1.When cool enough to handle, strip meat from bones.
2.Discard bones and any large pieces of fat or skin.
3.Shred or chop meat into bite-size pieces.
4.Set shredded meat aside.
saute · ~10 min
Cook the aromatic vegetables.
1.Pour off all but 2 tablespoons of fat from the stockpot.
2.Add diced onion and bell pepper over medium heat.
3.Cook until softened and just starting to color, about 8 minutes.
4.Add minced garlic and cook 1 minute more.
TIPScrape up the brown bits from the bottom of the pot while the onions cook—that's where the flavor lives.
simmer · ~45 min
Build the stew and simmer.
1.Return shredded mutton and chicken to the pot.
2.Add crushed tomatoes, carrots, potatoes, lima beans, and corn.
3.Add Worcestershire sauce and the remaining salt.
4.Pour in enough cooking liquid to just cover the vegetables.
5.Bring to a boil, then reduce heat to low and simmer uncovered for 45 minutes, stirring occasionally.
simmer · ~15 min
Add okra and finish cooking.
1.Stir in sliced okra.
2.Continue to simmer until okra is tender and stew is thick, about 15 minutes.
3.Remove bay leaves and stir in apple cider vinegar.
TIPOkra will help thicken the stew. For an even thicker burgoo, crush a few potato chunks against the side of the pot.
simmer · ~5 min
Adjust seasoning.
1.Taste and add cayenne pepper, adjusting to desired warmth.
2.Stir in freshly ground black pepper.
3.Simmer 5 more minutes for flavors to meld.
garnish
Garnish with chopped parsley and serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
For deeper flavor, brown the mutton in batches—crowding the pot leads to steaming instead of searing.
2
Skim the foam and excess fat from the broth during the first 30 minutes of simmering for a cleaner, clearer stew.
3
Shred the meats while they are still warm; cold meat is harder to pull apart and won't incorporate as well.
4
Add the okra near the end to prevent it from turning slimy; 15 minutes is plenty to soften it and thicken the stew.
5
For an even thicker burgoo, crush a few potato cubes against the side of the pot with your spoon before serving.
6
Make this a day ahead—the flavors deepen overnight, and you can easily skim off any solidified fat before reheating.

RECIPE VARIATIONS

Adapt it for your goals.

Beef & Pork Burgoo

Replace mutton with beef chuck and chicken with pork shoulder for a richer, slightly sweeter stew that's more accessible if lamb isn't available.

Smoky Burgoo

Add 1-2 smoked ham hocks or a smoked turkey leg during the initial simmer for a deep, smoky backbone that echoes traditional Appalachian cooking.

Low Carb / Keto

Low-Carb / Keto

Omit the potatoes and lima beans, and add extra okra, cauliflower florets, and chopped cabbage to keep the stew hearty while cutting starches.

Vegan Burgoo

Replace meats with cubed portobello mushrooms, canned chickpeas, and extra smoked paprika; use vegetable broth and a splash of liquid smoke for depth.

Spicy Kentucky Burgoo

Double the cayenne and add 1-2 diced jalapeños with the onions, plus a teaspoon of smoked paprika and a dash of hot sauce at the end for extra heat.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Both mutton and chicken provide high-quality animal protein, which supports muscle repair and keeps you feeling full longer.

✓

Good Source of Dietary Fiber

Lima beans, okra, and corn contribute soluble and insoluble fiber, aiding digestion and promoting gut health.

✓

Packed with Vitamins A and C

Carrots, tomatoes, and bell peppers deliver beta-carotene and vitamin C, supporting immune function and skin health.

✓

Naturally Gluten-Free

This stew contains no wheat or gluten-containing ingredients, making it suitable for those with celiac disease or gluten sensitivity.

✓

Bone Broth Benefits

Simmering bone-in meats for two hours extracts collagen, gelatin, and minerals like calcium and magnesium into the broth.

QUESTIONS?

Frequently asked questions

Yes. After browning the meats and sautéing the aromatics on the stovetop, transfer everything to a slow cooker and cook on low for 6-8 hours or high for 4-5 hours.