📝 About This Recipe
A legendary staple of Kentucky horse racing and BBQ culture, Burgoo is a thick, slow-cooked 'community stew' that marries a trio of meats with a harvest of garden vegetables. Traditionally served at political rallies and Derby parties, this version delivers a deep, smoky complexity balanced by a tangy vinegar kick and a hint of spice. It is a soul-warming dish that tastes even better the next day, representing the true spirit of Southern hospitality.
🥗 Ingredients
The Meat Trio
- 1.5 pounds Beef Chuck Roast (cut into 1-inch cubes)
- 1.5 pounds Pork Shoulder (Boston Butt) (cut into 1-inch cubes)
- 1 pound Chicken Thighs (bone-in, skin removed for flavor)
The Aromatics and Liquid
- 2 tablespoons Vegetable Oil (for searing)
- 6 cups Beef Stock (low sodium preferred)
- 1/4 cup Worcestershire Sauce (adds essential umami)
- 2 tablespoons Apple Cider Vinegar (for brightness)
- 2 large Yellow Onion (diced)
- 4 cloves Garlic (minced)
Vegetables and Seasoning
- 28 ounces Crushed Tomatoes (canned)
- 3 large Potatoes (peeled and diced into 1/2 inch cubes)
- 3 pieces Carrots (sliced into rounds)
- 2 cups Frozen Lima Beans (thawed)
- 2 cups Frozen Corn (sweet yellow corn)
- 1 cup Frozen Okra (sliced; acts as a natural thickener)
- 1/2 teaspoon Cayenne Pepper (adjust to heat preference)
- to taste Kosher Salt and Black Pepper
👨🍳 Instructions
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1
In a large, heavy-bottomed Dutch oven (at least 7-8 quarts), heat the vegetable oil over medium-high heat until shimmering.
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2
Season the beef and pork cubes generously with salt and pepper. Working in batches to avoid crowding, sear the meat until deeply browned on all sides. Remove and set aside.
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3
Add the chicken thighs to the pot and brown them for 3-4 minutes per side. Remove and set aside with the other meats.
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4
Reduce heat to medium. Add the onions to the rendered fat and sauté for 5 minutes until translucent. Stir in the garlic and cook for 1 minute until fragrant.
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5
Deglaze the pot by pouring in 1 cup of beef stock, scraping the bottom with a wooden spoon to release all the flavorful browned bits (fond).
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6
Return all the seared meats (beef, pork, chicken) and any accumulated juices back to the pot. Add the remaining beef stock, crushed tomatoes, Worcestershire sauce, and apple cider vinegar.
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7
Bring the mixture to a boil, then immediately reduce the heat to low. Cover and simmer gently for about 2 hours.
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8
Carefully remove the chicken thighs. Use two forks to shred the meat, discarding the bones and skin. Return the shredded chicken to the pot.
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9
Add the diced potatoes, carrots, and cayenne pepper. Continue to simmer, uncovered, for another 45 minutes, stirring occasionally.
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10
Stir in the lima beans, corn, and okra. Simmer for a final 45-60 minutes. The stew should be very thick; a spoon should nearly stand up in it.
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11
Taste the Burgoo and adjust seasoning with more salt, pepper, or a splash of vinegar if it needs more brightness.
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12
Ladle into deep bowls and serve piping hot with a side of cornbread.
💡 Chef's Tips
Low and slow is the secret; don't rush the simmering or the meats won't achieve that 'melt-in-your-mouth' texture. If the stew is too thin, crush some of the potatoes against the side of the pot to release starch and thicken the liquid. For an authentic smoky flavor, you can substitute 1/2 pound of the pork with chopped smoked BBQ pork shoulder. Burgoo is notoriously better the next day; if time permits, make it 24 hours in advance and reheat slowly on the stove. Always use at least three types of meat; while mutton is traditional in Owensboro, beef, pork, and chicken are the modern standard.
🍽️ Serving Suggestions
Serve with warm, honey-glazed cornbread or thick slices of buttered white bread. A side of creamy coleslaw provides a cold, crisp contrast to the hot, savory stew. Pair with a classic Kentucky Bourbon neat or a refreshing Mint Julep. Offer extra hot sauce and apple cider vinegar on the table for guests to customize their tang and heat levels. Follow up with a slice of Derby Pie (chocolate walnut tart) for the ultimate Bluegrass feast.