Name: Kentucky Burgoo Stew Classic
Prep time: 25 min
Cook time: 3 h
Total time: 3 h 25 min
Yield: 8 hearty servings
Cuisine: American
Ingredients: 1 lb beef chuck, trimmed and cut into 1-inch cubes; 1 lb boneless pork shoulder, cut into 1-inch cubes; 1 lb bone-in chicken thighs (about 4 thighs), skin on; 1/2 lb lamb shoulder or stew meat, cut into 1-inch cubes (optional but traditional); 2 tbsp neutral oil, for browning; 1 1/2 tsp kosher salt; 1 tsp freshly ground black pepper; 2 medium yellow onions, diced; 4 cloves garlic, minced; 3 ribs celery, diced; 3 medium carrots, peeled and sliced 1/2 inch thick; 3 medium russet potatoes, peeled and cut into 3/4-inch cubes; 1 (14.5 oz) can diced tomatoes, undrained; 1 cup frozen lima beans; 1 cup frozen corn kernels; 1 cup sliced fresh or frozen okra; 8 cups low-sodium beef stock; 1/4 cup Worcestershire sauce; 2 tbsp tomato paste; 2 tbsp apple cider vinegar; 2 dried bay leaves; 1 tbsp dried thyme; 1 tbsp dried oregano; 2 tsp smoked paprika; 1/2 tsp cayenne pepper, plus more to taste

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Kentucky Burgoo is a thick, deeply savory stew slow-simmered for hours with multiple meats and garden vegetables, traditionally served at Derby parties, church picnics, and political gatherings across the Bluegrass State. Every cook guards their own version, but the soul of burgoo is the long, gentle simmer that melds beef, pork, chicken, and often lamb into a rich, smoky stew with okra, lima beans, corn, and tomatoes. Serve it thick with cornbread or crackers and let the pot simmer a day ahead for even deeper flavor.

Prep Time25 mins

Cook Time180 mins

Total Time205 mins

Servings8

Yield8 hearty servings

Nutrition Facts

Per serving (estimated)

520 kcalCalories
22 gFat
8 gSaturated Fat
38 gCarbs
6 gFiber
8 gSugar
38 gProtein
780 mgSodium
1100 mgPotassium
90 mgCalcium
5 mgIron
18 mgVitamin C
220 mcgVitamin A

Ingredients

For the meats

1 lb beef chuck, trimmed and cut into 1-inch cubes
1 lb boneless pork shoulder, cut into 1-inch cubes
1 lb bone-in chicken thighs (about 4 thighs), skin on
1/2 lb lamb shoulder or stew meat, cut into 1-inch cubes (optional but traditional)
2 tbsp neutral oil, for browning
1 1/2 tsp kosher salt
1 tsp freshly ground black pepper

For the aromatics and vegetables

2 medium yellow onions, diced
4 cloves garlic, minced
3 ribs celery, diced
3 medium carrots, peeled and sliced 1/2 inch thick
3 medium russet potatoes, peeled and cut into 3/4-inch cubes
1 (14.5 oz) can diced tomatoes, undrained
1 cup frozen lima beans
1 cup frozen corn kernels
1 cup sliced fresh or frozen okra

For the broth and seasoning

8 cups low-sodium beef stock
1/4 cup Worcestershire sauce
2 tbsp tomato paste
2 tbsp apple cider vinegar
2 dried bay leaves
1 tbsp dried thyme
1 tbsp dried oregano
2 tsp smoked paprika
1/2 tsp cayenne pepper, plus more to taste

Directions

Pat the beef, pork, lamb, and chicken thighs dry and season generously with salt and pepper. Heat the oil in a large heavy-bottomed Dutch oven or stockpot over medium-high until shimmering, then brown the meats in batches, about 2 minutes per side, transferring each batch to a plate as it finishes.
Pour off all but 2 tablespoons of fat, then lower the heat to medium. Add the onions, celery, and garlic and cook, stirring often, until softened and lightly golden, about 6 minutes. Stir in the tomato paste and smoked paprika and cook for 1 minute to deepen the flavor.
Return the browned meats and any juices to the pot. Add the beef stock, Worcestershire, vinegar, bay leaves, thyme, oregano, cayenne, and the can of diced tomatoes with their juice. Stir well, scraping up any browned bits from the bottom of the pot.
Bring the pot to a gentle boil, then reduce the heat to low, partially cover, and simmer for 90 minutes, stirring occasionally, until the beef and pork are fork-tender and the broth has deepened in color.
Remove the chicken thighs to a cutting board. Once cool enough to handle, pull the meat from the bones, discard skin and bones, and shred or chop the meat. Add the carrots, potatoes, lima beans, and corn to the pot and simmer, uncovered, for 30 minutes.
Return the shredded chicken to the pot, add the okra, and simmer for 15 more minutes, until the okra is tender and the stew has thickened to a spoon-coating consistency.
Fish out the bay leaves, taste, and adjust the salt, pepper, and cayenne. If the stew looks thin, mash a few of the potato cubes against the side of the pot to help thicken it. Let it rest off the heat for 10 minutes before serving.
Ladle the burgoo into wide bowls and serve hot with buttered cornbread, saltine crackers, or a splash of hot sauce on the side.

Cook’s Notes

Traditional burgoo is famously flexible: substitute rabbit, squirrel, or venison for any of the meats if you have access to wild game.
The stew should be thick enough to eat with a fork, not soupy; if it loosens too much, simmer uncovered at the end or mash some of the potatoes to thicken.
Burgoo tastes even better the next day, so make it a day ahead, refrigerate, and gently reheat with a splash of stock before serving.
Add the okra late so it stays tender rather than turning slimy; frozen sliced okra works beautifully and is more consistent than fresh.
For Derby Day authenticity, serve in wide mugs or bowls with a wedge of cornbread on the side and a bottle of hot sauce on the table.

DinnerSavoureux