Burgoo: The Stew at the Heart of My Old Kentucky Home

Burgoo is the ultimate Bluegrass tradition—a deeply savory, slow-simmered stew that tastes even better the next day.

Because we are hussies for hospitality traditions it is not Derby Celebrations without it. And, did you know Burgoo is rooted in community, folks contributed what little bit they could to create a whole that was so much more than a sum of its parts. The dish was made with whatever was on hand, historically using wild game like squirrel, rabbit, and venison and vegetables that were easily accessible in the region.

Now, while I've made my fair share of Deer-Sausage Scrambles and Venison Pasta e Fagioli (or Pasta Fazool if you are from Long Island ) in my day, the OG Burgoo recipes that call for squirrel and rabbit are a bittttt of a stretch for me.

In Kentucky one thing is sure - no two pots of Burgoo are ever the same and recipes differ from family to family. It is quite literally the art of using what you have to make something of nothing - quite possibly my favorite brand of girl magic.

So, if you've never stood over a boiling pot of "what-in-the-hell-is-in-that" over an open flame in someone's backyard with a glass of flammable spirits in-hand, this recipe below is a good place to start.

Serves 6-8. And she thicc, so a little goes a long way.

Plate in small bowls, mugs or ramekins. Serve with Sweet Cornbread and good Irish Butter.

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The Ingredient List

The Meats

• 1 lb beef chuck roast, cut into 1-inch cubes

• 1 lb pork shoulder (Boston butt), cut into 1-inch cubes

• 1 lb bone-in, skinless chicken thighs or breasts (if bones give you the ick, go boneless, but that marrow is good for you!)

  
  

The Base & Veggies

• 2 tbsp  oil of choice - I use olive for nearly everything

• 1 large yellow onion, chopped

• 3 cloves garlic, minced

• 2 stalks celery, chopped

• 2 medium carrots, chopped

• 4 cups low-sodium beef broth

• 4 cups low-sodium chicken broth

• 2 large potatoes - diced, cubed, skin on or peeled, your choice

• 1 can (about 14.5 oz) stewed or crushed (my preference) or diced tomatoes

• 1.5 cups frozen lima beans

• 1.5 cups sweet corn (fresh or frozen)

• 1 cup sliced okra (fresh or frozen)

  
  

The Seasonings (The Secret Sauce)

• 1/4 cup Worcestershire sauce - get a gluten-free version for us GF people

• 2 tbsp apple cider vinegar

• 2 tbsp brown sugar

• 1 tsp smoked paprika

• 1/2 tsp cayenne pepper (adjust for heat)

• measure with your heart

  • garlic powder (you can leave it out, but I like to add about 2 tsp.)

  • salt and cracked black pepper to taste

The "How Do You Make It"

Because the meats require different cooking times to reach perfect, shred-ready tenderness, a staged simmer in a heavy stockpot or Dutch oven is the best approach.

1.Sear the meats: 15 mins.

Heat the vegetable oil in a large, heavy-bottomed stockpot or Dutch oven over medium-high heat. Season the beef, pork, and chicken generously with salt and pepper. Working in batches to avoid crowding the pan, sear the meats until browned on all sides. Remove them and set aside on a plate.

2.Start your base: 5 mins.

Turn the heat down to medium. In the same pot with the rendered fat, add the onion, celery, and carrots. Cook until the onions are soft and translucent (about 5 minutes), scraping up any browned bits

from the bottom of the pot. Stir in the garlic and cook for 1 more minute until fragrant.

3.The long simmer: 1.5 to 2 hours.

Pour in the beef broth, chicken broth, and tomatoes. Return the beef and pork to the pot (hold back the chicken for now). Bring to a boil, then reduce the heat to low, cover, and let simmer for 1 hour. After an hour, submerge the chicken into the liquid, cover, and simmer for another 45 to 60 minutes until all the meats are soft and fork-tender.

4.Shred and add vegetables: 30 mins.

Remove the meat. Add in your potatoes. Then shred all of the meat, discarding any bones, return the shredded meat to the pot. Stir in lima beans, corn, okra, Worcestershire sauce, apple cider vinegar, brown sugar, paprika, and cayenne. Simmer uncovered for 30 minutes until the potatoes are tender and the stew has thickened to your liking.

(Now, I do not love super soft veggies, so if I'm using frozen - which of course I am - I put the frozen veg all in that last 15-20 minutes)