Crock Pot Kentucky Stew (burgoo) Recipe

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Crock Pot Kentucky Stew (Burgoo)

Meredith Sayre


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!

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6 Hr


Slow Cooker Crock Pot


3 Tbsp
vegetable oil
1 1/2 lb
round steak, trimmed and cubed
1 lb
boneless pork roast, cubed (i like use garlic seasoned)
2 large
boneless chicken breasts, cubed
2 large
onions, diced
2 large
carrots, diced
3 stalk(s)
celery, diced
2 clove
minced garlic
15 oz
diced tomatoes, canned
1 1/2 tsp
worcestershire sauce
1/2 tsp
thyme, dried
1/2 tsp
red pepper flakes
1/2 tsp
black pepper
bay leaf
2 c
chicken broth
1 large
sweet potato, cubed
1 c
1 c
peas (or lima beans)
1 Tbsp
1/3 c
cold water

Directions Step-By-Step

Using 3 Tbsp. oil, brown cubed beef and cubed pork until browned. Place in the bottom of a crock pot.
Place cubed chicken on top of beef and pork.
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.
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.)
Cover and cook on HIGH for another hour.
Serve with Hot Sauce on the side.

About this Recipe

Main Ingredient: Beef
Regional Style: American
Dietary Needs: Gluten-Free, Low Carb
Other Tag: Heirloom
Hashtags: #stew, #vegetables, #burgoo