Kentucky Burgoo Recipe

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Kentucky Burgoo

Kitchen Crew


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4 c
16 oz
tomatoes, canned and cut up
3/4 lb
beef chuck roast, cut into 3/4" cubes
2 tsp
chicken bouillon granules
1 lb
chicken pieces
2 c
potatoes, peeled and cubed
10 oz
succotash, frozen
10 oz
okra, frozen and cut (optional)
1 c
carrots, sliced
1/2 c
onion, chopped
2 tsp
curry powder
1 tsp


1In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat.
2Cover and simmer for 30 minutes; add chicken pieces.
3Return to boiling; reduce heat.
4Simmer, covered, about 45 minutes more or until beef and chicken are tender; remove chicken pieces and set aside.
5Stir potatoes, succotash, okra, carrots, onion, curry powder and sugar into mixture in dutch oven.
6Return to boiling; reduce heat.
7Simmer, covered, about 20 minutes or until vegetables are tender.
8Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
9Cut the chicken into bite-size pieces.
10Add chicken pieces to dutch oven; cook about 5 minutes more or until the chicken is heated through.

About this Recipe

Course/Dish: Chicken, Beef
Other Tag: Quick & Easy