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Kentucky Burgoo
Kentucky Burgoo
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Prep Time:
15 minutes
Cook Time:
190 minutes
Total Time:
205 minutes
Kentucky Derby Burgoo: A hearty stew packed with pork, beef, chicken, corn, carrots, onion, celery, and lima beans, ideal for celebrating Derby Day!
Ingredients:
  • 3 tablespoons vegetable oil
  • 3-4 pounds pork shoulder or country ribs, cut into large pieces (3 to 4 inches wide)
  • 2-3 pounds chuck roast, stew meat, or other inexpensive cut of beef, cut into large pieces (3 to 4 inches wide)
  • 3-5 chicken legs or thighs (bone-in)
  • 1 green pepper, chopped
  • 1 large onion, chopped
  • 2 carrots, chopped
  • 2 celery ribs, chopped
  • 5 garlic cloves, chopped
  • 1 quart chicken stock or broth
  • 1 quart beef stock or broth
  • 1 28-ounce can of crushed tomatoes
  • 2 large potatoes (we used russets)
  • 1 bag of frozen corn (about a pound)
  • 1 bag of frozen lima beans (about 14 ounces)
  • Salt and pepper
  • 4-8 tablespoons Worcestershire sauce
  • Tabasco or other hot sauce on the side
Instructions:
  • In a large soup pot over medium-high heat, heat vegetable oil. Season all sides of the meats generously with salt. Work in batches to brown the meats until well seared, being careful not to overcrowd the pan. Resist the urge to move the meat while browning to achieve a perfect sear. Transfer the browned meats to a bowl.
  • In a pot, brown the onions, carrots, celery, and green pepper with a touch more oil if needed. Sprinkle salt over the vegetables after a few minutes of cooking.
  • Once the vegetables have achieved a nice brown color, introduce the garlic into the mix and cook for an additional 30 seconds until it becomes fragrant.
  • Combine the meats, chicken, beef broths, and tomatoes in the pot. Stir well. Simmer covered on low heat for 2 hours.
  • Remove the meat pieces from the pot. Strip the chicken off the bone, discard skin if desired, and cut into smaller pieces. Return all meat pieces to the pot and bring to a strong simmer.
  • Prepare the potatoes: Peel and cut them into chunks matching the size of the meat. For new potatoes, no need to peel. For russets, peel them. Add the potatoes to the stew and cook for approximately 45 minutes until tender.
  • Once the potatoes are cooked, stir in the Worcestershire sauce thoroughly, then season with salt to taste. Adjust the flavor by adding more Worcestershire sauce, if desired.
  • Stir in the corn and lima beans until combined, then simmer for a minimum of 10 minutes, or longer depending on your preference. This is the moment to choose between a hearty burgoo or a vibrant stew. Adjust seasoning with salt or Worcestershire sauce as needed before serving with crusty bread, cornbread, and a side of hot sauce. If you enjoyed the recipe, please consider giving it a rating and leaving a comment!

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