Kentucky Burgoo - Mw Recipe

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Kentucky Burgoo - MW

Hope Wasylenki

By
@MizWasy

I'm not sure where the other burgoo recipe posted on JAP is from, but it's not burgoo. At least, it's not Kentucky Burgoo.

This recipe is from "The Cooking Book" by the Junior League of Louisville. It was submitted by Mrs. John Rodes. Her recipe originally served 50 (bet it was for a Derby Party). I've scaled this one down to serve about 12 people - still plenty for a crowd.

If you're not familiar with burgoo, it's similar to a Brunswick Stew but has a flavor all it's own. Burgoo is a dish usually served in western Kentucky (Owensboro, Paducah).


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Rating:

Comments:

Serves:

10-12

Prep:

20 Min

Cook:

2 Hr 30 Min

Method:

Stove Top

Ingredients

MEATS

3 lb
stewing chicken parts
1 1/2 lb
beef chuck roast - cubed
1 1/4 lb
lamb shoulder
1 1/4 lb
veal shoulder
1 small
ham bone
water to cover
2
bay leaves
1/2 tsp
salt and pepper

VEGETABLES & MORE

3
celery ribs, chopped
3
carrots, chopped
1 lb
green beans, cut
2
green peppers, chopped
2 medium
onions, chopped
1-2
potatoes, chopped
1/2 small
cabbage head
10 oz
peas, frozen
10 oz
corn kernels, frozen
10 oz
okra, frozen
1 can(s)
tomatoes, canned, diced, with liquid (29 oz)
2 Tbsp
worcestershire sauce
1 Tbsp
cider vinegar

Directions Step-By-Step

1
Place all the meats into a large stew pot. Cover with water and add bay leaves, salt and pepper. Bring to a boil, reduce heat to medium, cover and simmer a couple of hours until meats are tender (they can be shredded easily).
2
Debone all meats, shred and return to broth. Add remaining ingredients and return to a simmer. Simmer over medium heat until vegetables are tender.
3
Serve in mugs with toasted garlic bread.
4
This can easily be adapted to the slow cooker -- if you cook the meats the day before.

About this Recipe

Main Ingredient: Chicken
Regional Style: American