Kentucky Burgoo
A legendary Kentucky stew, Burgoo is a rich, hearty medley of at least three types of meat and a bounty of vegetables, slow-simmered for hours until meltingly tender. Traditionally cooked in huge pots for community gatherings, this recipe brings the ultimate Southern comfort food to your home kitchen.
For 6 servings
6 steps. 210 minutes total.
- 1
Step 1
- a.Brown the Meats
- b.Pat the beef, pork, and chicken dry with paper towels. Season all over with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
- c.Heat the vegetable oil in a large Dutch oven or heavy-bottomed stockpot over medium-high heat until shimmering.
- d.Working in batches to avoid overcrowding, brown the beef and pork cubes on all sides, about 6-8 minutes per batch. Use a slotted spoon to transfer the browned meat to a large bowl.
- e.Add the chicken thighs to the pot and cook for 3-4 minutes per side, until golden brown. Transfer the chicken to the bowl with the other meats.
- 2
Step 2
- a.Build the Stew Base
- b.Reduce the heat to medium. Add the chopped onions to the pot, scraping up any browned bits from the bottom. Cook for 5-7 minutes, stirring occasionally, until softened and translucent.
- c.Stir in the minced garlic and cook for 1 minute more until fragrant.
- d.Return all the browned meats and any accumulated juices to the pot. Add the beef broth, diced tomatoes, Worcestershire sauce, dried thyme, bay leaves, the remaining 1 tsp salt, 1/2 tsp black pepper, and cayenne pepper (if using).
- e.Stir well to combine and bring the mixture to a boil.
- 3
Step 3
- a.Slow Simmer the Meats
- b.Once boiling, reduce the heat to low, cover the pot, and let it maintain a gentle simmer for 2 hours. Stir occasionally to prevent sticking. The meats should be very tender.
- 4
Step 4
- a.Shred Meat and Add Root Vegetables
- b.Carefully remove the meat from the stew and place it on a cutting board. Let it cool slightly. Remove and discard the bay leaves from the pot.
- c.Using two forks, shred the beef, pork, and chicken into bite-sized pieces. Discard any large pieces of fat.
- d.Return the shredded meat to the pot. Stir in the diced potatoes and sliced carrots.
- e.Increase the heat to bring the stew back to a simmer, then reduce to low, cover, and cook for 25-30 minutes, or until the potatoes and carrots are nearly tender.
- 5
Step 5
- a.Finish with Final Vegetables
- b.Stir in the frozen corn, frozen lima beans, and sliced okra.
- c.Continue to simmer, uncovered, for another 20-30 minutes. Stir more frequently now as the stew thickens to prevent it from scorching on the bottom.
- d.The burgoo is ready when it's thick and all the vegetables are completely tender.
- 6
Step 6
- a.Season and Serve
- b.Taste the burgoo and adjust the seasoning with additional salt and pepper as needed. Some people like to add a dash of hot sauce at this stage.
- c.Ladle the hot burgoo into bowls, garnish with fresh parsley, and serve immediately with skillet cornbread or crusty bread for dipping.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use a heavy-bottomed Dutch oven for even heat distribution, which is crucial for a long-simmering stew to prevent scorching.
- 2Don't skip browning the meat. This step, called the Maillard reaction, creates a deep, savory flavor foundation for the entire stew.
- 3For an even more authentic flavor, deglaze the pot with 1/4 cup of Kentucky bourbon after sautéing the onions and before adding the broth.
- 4Burgoo is famously even better the next day. The flavors meld and deepen overnight. Reheat gently on the stovetop.
- 5This stew freezes exceptionally well. Allow it to cool completely, then store in airtight containers for up to 3 months.
- 6If your stew isn't as thick as you'd like, you can mash a few of the potato cubes against the side of the pot to release their starch and thicken it naturally.
Adapt it for your goals.
Meat Variations
For a truly traditional burgoo, substitute one of the meats with 1 lb of mutton, venison, or even squirrel if you're adventurous. Smoked sausage can also be a delicious addition.
Smoky FlavorSmoky Flavor
Add 1 teaspoon of smoked paprika along with the dried thyme to give the stew a subtle, smoky depth of flavor.
Slow Cooker MethodSlow Cooker Method
Brown the meats and sauté the aromatics on the stovetop as directed. Transfer everything to a large slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the final vegetables (corn, lima beans, okra) during the last hour of cooking.
Why this is on our healthy list.
Excellent Source of Protein
Combining beef, pork, and chicken provides a high-quality protein punch, essential for muscle repair, immune function, and keeping you feeling full and satisfied.
Rich in Vegetables
With potatoes, carrots, corn, tomatoes, lima beans, and okra, this stew is loaded with a diverse range of vitamins, minerals, and antioxidants that support overall health.
High in Dietary Fiber
The abundance of vegetables and lima beans contributes a significant amount of dietary fiber, which aids in digestion, helps regulate blood sugar, and promotes gut health.
Provides Sustained Energy
The combination of complex carbohydrates from potatoes and beans, along with protein and fats, provides a slow release of energy, making it a deeply satisfying and long-lasting meal.
Frequently asked questions
Kentucky Burgoo is a thick, long-simmered stew with a rich history in the American South, particularly Kentucky. It's traditionally made with at least three different kinds of meat and a variety of vegetables. It was often cooked in massive quantities for community events, political rallies, and horse races like the Kentucky Derby.