SLOW COOKER KENTUCKY BURGOO
This hearty slow cooker stew is made with a combination of beef, pork, and chicken.
Time 4h40m
Yield 10
Number Of Ingredients 14
Steps:
- Place the beef and pork in a crock pot. Sprinkle with the onion salt, black pepper, and cayenne. Mix well. On top of the meats, layer the carrots, onion, chicken, potatoes, bell pepper, and tomatoes. Do not stir. Pour the chicken broth over the mixture. Cover the crock pot and cook on low heat for 4-6 hours or until the beef and pork are tender. Remove the chicken thighs from the crock pot and set on a cutting board. Add the corn and lima beans to the crock pot. Stir the entire mixture. Turn the heat to high and cook for 30 minutes. Meanwhile, cut the chicken meat from the bones. Cut the meat into bite-sized pieces and return to the crock pot. Stir well then serve hot.
Nutrition Facts :
BURGOO FOR THE SLOW COOKER
Burgoo has been a Kentucky crowd pleaser for more than 150 years. It's midway between a hearty soup and a stew,many people say it started in Owensboro,Kentucky around 1897 in the work camps, using whatever wild game they could find,some people call this version roadkill. No two people make this the same way.Some like it hot some...
Provided by Pat Duran
Categories Wild Game
Time 6h30m
Number Of Ingredients 23
Steps:
- 1. Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions,cabbage, carrots,okra, celery, garlic,tomatoes, spices and broth and bourbon to a slow cooker. Stir to combine, layer the potatoes on top , then cover and cook on low for 5-6 hours.
- 2. After the 5-6 hours have passed, add the lima beans and corn, stir and cook for another 30 minutes to an hour.
- 3. Combine the cornstarch and water, then add to the stew, stir and cook 10 minutes more with the lid off. Serve with the condiments. Note: you can adjust the thickness of this recipe by adding more or less chicken broth or water.
CROCK POT KENTUCKY STEW (BURGOO)
Traditionally made with beef, pork, chicken and rabbit, I leave the rabbit out, but you may add it. I love a hearty stew anytime of the year! This is wonderful served with thick slices of warm Italian bread. Sometimes I serve it over hot cooked rice. A one-dish meal! Enjoy!
Provided by Meredith Sayre
Categories Other Soups
Time 6h
Number Of Ingredients 20
Steps:
- 1. Using 3 Tbsp. oil, brown cubed beef and cubed pork until browned. Place in the bottom of a crock pot.
- 2. Place cubed chicken on top of beef and pork.
- 3. Add onions, carrots, celery, garlic, tomatoes, Worcestershire sauce, seasonings, chicken broth and cubed sweet potato to the crock pot. Stir to combine. Cover and cook on HIGH for 5 hours.
- 4. After 5 hours, add peas or lima beans and corn. Mix cornstarch with cold water until dissolved; pour into the crock pot. Stir. (I like to heat the corn and peas up in the microwave before add them to the stew.)
- 5. Cover and cook on HIGH for another hour.
- 6. Serve with Hot Sauce on the side.
KENTUCKY BURGOO
Steps:
- In a large heavy pot heat the oil over medium-high heat. Season the beef, lamb and chicken with Essence, salt and pepper and add in batches to the pot, searing on all sides. Add the quartered onions, whole garlic, red pepper, and bay leaves, and enough water to cover. Bring to a boil. Reduce the heat and simmer uncovered, skimming to remove any scum that forms on the surface, until the meat is tender and the chicken is falling from the bones, about 2 hours.
- Strain, reserving the broth. When the meats and chicken are cool enough to handle, remove the skin and bones and discard. Chop the meat.
- Return the clean pot to the heat and cook the bacon over medium-high heat until the fat is rendered and crisp. Remove with a slotted spoon. To the fat in the pan, add the chopped onions, carrots and bell peppers, and cook stirring, until soft, 4 minutes. Add the chopped garlic, and cook, stirring, for 30 seconds. Add the tomatoes and cook, stirring, for 2 minutes. Add the potatoes, lima beans, Worcestershire and sugar, and enough reserved broth to cover. Bring to a boil. Reduce the heat and simmer, stirring often, until thick and the potatoes are tender, 30 minutes to 1 hour. Add the corn and cooked meat and chicken and simmer, stirring occasionally, for 20 to 30 minutes. Add the bacon and parsley and stir.
- Remove from the heat and serve hot with Cheesy Garlic Grits Casserole and hot biscuits.
- Combine all ingredients thoroughly.
- Recipe from New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, Published by William and Morrow, 1993
- Preheat the oven to 350 degrees F.
- Grease a 2-quart souffle dish with 2 tablespoons of the butter and set aside.
- In a medium saucepan, bring the water and salt to a boil. Stirring, add the grits and return to a boil. Reduce the heat to medium-low and simmer, stirring, occasionally, until the grits are thick, smooth and creamy, 15 to 20 minutes. Add the cream and cook until well incorporated, about 3 minutes. Remove from the heat and stir in the remaining ingredients. Pour into the prepared casserole and bake for 40 minutes.
- Remove from the oven and serve hot.
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
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