BURGOO RECIPE
This Kentucky burgoo recipe is the ultimate stew with a big variety of meats and vegetables simmered low and slow, popular for large gatherings and community events.
Provided by Mike Hultquist
Categories Main Course
Number Of Ingredients 22
Steps:
- Heat the olive oil in a very large pot (at least 8 quarts) to medium-high heat. Season the pork, beef and chicken with salt and pepper. Sear them in batches in the pot a few minutes per side to brown them. Remove and set aside.
- Reduce the heat to medium. Add the onion, peppers, carrots, celery and okra. Cook for 5 minutes to soften. Stir in the garlic and cook another minute until the garlic becomes fragrant.
- Add the chicken stock, crushed tomatoes, bbq sauce (if using), hot sauce to taste and bay leaves. Return the browned meats to the pot. Season with salt and pepper.
- Reduce the heat, cover and simmer for 2 hours.
- Remove the chicken and pull the meat from the bones. Discard the bones and return the tender meat to the pot. Break apart any larger chunks of meat with forks.
- Add the potatoes, corn, lima beans, Worcestershire sauce and vinegar. Simmer for 30 minutes, or until the potatoes are softened and cooked through.
- Taste and adjust for salt and pepper and hot sauce. Serve with extra hot sauce!
Nutrition Facts : Calories 355 kcal, Carbohydrate 22 g, Protein 27 g, Fat 18 g, SaturatedFat 6 g, TransFat 1 g, Cholesterol 97 mg, Sodium 471 mg, Fiber 3 g, Sugar 11 g, UnsaturatedFat 11 g, ServingSize 1 serving
TRADITIONAL KENTUCKY BURGOO
This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
Provided by TonyEditor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 22
Steps:
- Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
- Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
- Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
- Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
- Discard bay leaves before serving stew in bowls.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g
BURGOO
This Kentucky-based stew is thick and hearty with various proteins and vegetables that simmer for a long time until tender and rich in flavor. Burgoo has stood the test of time because it not only uses pantry staples and inexpensive ingredients, including game meats and starchy veggies, but also serves a large group of people. Our version simmers beef chuck, chicken thighs and pork sausage until fork-tender and juicy. There's also a generous portion of corn, potatoes and beans, as well as Worcestershire sauce to add umami and depth to the stew. We love this burgoo even more the next day once the flavors have had time to meld.
Provided by Food Network Kitchen
Categories main-dish
Time 3h15m
Yield 8 to 10 servings
Number Of Ingredients 19
Steps:
- Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
- Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
- Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
- Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.
BURGOO FOR 25
Burgoo is a savory stew made from a wide variety of ingredients and is akin to Mulligan stew. It is often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. There are as many different ways to prepare burgoo as there are people who prepare it. The meats could include any or all of the following meats: mutton or lamb, beef, pork, chicken, veal or opossum. Generally, there is also some combination of these vegetables: potatoes, corn, Lima beans, tomatoes, or okra. Spices vary widely, as well. Many people keep their recipes a closely guarded family secret. It is believed that the word "burgoo" originated in the 17th century on the high seas. Sailors used to subsist on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur wheat. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time is approximate.
Provided by Molly53
Categories Stew
Time 4h20m
Yield 25 serving(s)
Number Of Ingredients 19
Steps:
- Cook meat in boiling water until tender.
- Remove from liquor; cool and remove meat from bones.
- Dice meat.
- Pare and dice vegetables; remove seeds from bell peppers and dice.
- Combine meat, vegetables and stock; cook slowly until thick.
- Season with salt, cayenne, and Worcestershire.
Nutrition Facts : Calories 419.4, Fat 23.4, SaturatedFat 7.7, Cholesterol 111.7, Sodium 157.7, Carbohydrate 17.1, Fiber 2.8, Sugar 3.2, Protein 34.3
BURGOO
Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
Provided by Julesong
Categories Meat
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
- Cover and cook til meat is tender, about 1 hour.
- Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.
- Cube beef and chicken; set aside.
- Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
- To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
- Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
- With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
- Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
- Blend flour and reserved bacon drippings; stir into stew.
- Cook until stew thickens. Salt to taste.
- Garnish with parsley and serve hot with baking powder biscuits for a great meal.
Nutrition Facts : Calories 327.9, Fat 14, SaturatedFat 4, Cholesterol 70.4, Sodium 583.8, Carbohydrate 23.8, Fiber 4.6, Sugar 6.2, Protein 27.3
BURGOO
Provided by Maggie Green
Categories Soup/Stew Beef Chicken Lamb Tomato Vegetable Kentucky Derby Meat Tailgating Simmer
Yield Makes 1 gallon, about 12 servings
Number Of Ingredients 18
Steps:
- Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley.
BURGOO
Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
- Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
- Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3
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