📝 About This Recipe
A true Kentucky icon, this Burgoo is a rich, slow-simmered hunter's stew that celebrates the bounty of the harvest. Traditionally served at horse races and community gatherings, this version highlights the creamy texture of butter beans and lima beans, which melt into a savory broth of multiple meats and garden vegetables. It is a soul-warming dish that perfectly balances tangy vinegar notes with deep, smoky umami flavors.
🥗 Ingredients
The Meat Base
- 1 pound Beef Chuck Roast (cut into 1-inch cubes)
- 1 pound Pork Shoulder (cut into 1-inch cubes)
- 1 pound Chicken Thighs (bone-in, skin removed)
- 2 tablespoons Vegetable Oil
The Legumes & Vegetables
- 2 cups Frozen Baby Lima Beans (or large butter beans)
- 2 large Yellow Onion (diced)
- 3 medium Carrots (peeled and sliced into rounds)
- 3 pieces Celery Stalks (chopped)
- 2 large Russet Potatoes (peeled and cubed)
- 1.5 cups Sweet Corn (fresh or frozen)
- 1 cup Okra (sliced into rounds)
The Braising Liquid & Seasoning
- 8 cups Beef or Chicken Stock (low sodium preferred)
- 28 ounces Crushed Tomatoes (canned)
- 1/4 cup Worcestershire Sauce (the secret to the tang)
- 2 tablespoons Apple Cider Vinegar
- 1 tablespoon Smoked Paprika
- 1/4 teaspoon Cayenne Pepper (adjust for heat preference)
- to taste Salt and Black Pepper
👨🍳 Instructions
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1
In a very large heavy-bottomed Dutch oven or stockpot, heat the vegetable oil over medium-high heat until shimmering.
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2
Working in batches to avoid crowding the pan, sear the beef, pork, and chicken until deeply browned on all sides. Remove meat and set aside on a plate.
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3
In the same pot, add the diced onions, carrots, and celery. Sauté for 5-7 minutes, scraping up the brown bits (fond) from the bottom of the pot until the onions are translucent.
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4
Return all the seared meats and any accumulated juices back into the pot.
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5
Pour in the beef or chicken stock, crushed tomatoes, Worcestershire sauce, and smoked paprika. Bring the mixture to a rolling boil.
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6
Reduce the heat to low, cover the pot partially, and simmer gently for about 2 hours. The meat should be starting to become tender.
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7
Carefully remove the chicken thighs. Discard the bones, shred the meat, and return the chicken meat to the pot.
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8
Add the cubed potatoes, lima beans (or butter beans), and cayenne pepper. Continue to simmer, uncovered, for another 60 minutes.
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9
Stir in the corn and sliced okra. The okra acts as a natural thickener for the stew. Simmer for an additional 30-45 minutes.
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10
Check the consistency; a proper Burgoo should be thick enough for a spoon to nearly stand up in. If too thin, mash a few potatoes against the side of the pot.
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11
Stir in the apple cider vinegar and season generously with salt and black pepper to taste.
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12
Let the stew rest for 15 minutes off the heat before serving to allow the flavors to fully marry.
💡 Chef's Tips
For the best flavor, make this a day in advance; like most stews, Burgoo tastes even better the next day. Don't skip the Worcestershire sauce or vinegar, as the acidity is essential to cutting through the richness of the multiple meats. If you can't find baby lima beans, canned butter beans (rinsed) work beautifully—just add them in the last 30 minutes of cooking. Traditional recipes often use mutton; if you want a more authentic gamey flavor, substitute half the beef for lamb shoulder. Keep the simmer very low; high heat will toughen the meat and might scorch the bottom of the pot as the stew thickens.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of buttered cornbread for dipping. A side of creamy coleslaw provides a cold, crisp contrast to the hot, savory stew. Pair with a glass of Kentucky Bourbon on the rocks or a crisp, cold pilsner. Offer extra hot sauce and cider vinegar on the table for guests to customize their spice and tang levels. Garnish with a sprinkle of fresh parsley or sliced green onions for a pop of color.