Kentucky Burgoo - MW

Kentucky Burgoo - Mw Recipe

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Hope Wasylenki


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).


★★★★★ 1 vote

20 Min
2 Hr 30 Min
Stove Top



  • 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

  • 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

How to Make Kentucky Burgoo - MW


  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.

Printable Recipe Card

About Kentucky Burgoo - MW

Main Ingredient: Chicken
Regional Style: American

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