Kentucky Burgoo Recipe

Recipe By:
R.T. Eby
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Kentucky Burgoo Recipe
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  • Total Time 240 min Ico-add
  • Yield 10 Servings
  • Level Medium

A great main dish for a Kentucky Derby party is a communal burgoo. Typically, each person brings one or more ingredients with all of the offerings then cooked in one big pot. The end result is a thick meat a...
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Ingredients

  • 2 cups beef broth
  • 3 cups chicken broth
  • 2 cups water
  • 1 whole chicken
  • 2 tablespoons cooking oil
  • 1 1/2 pounds beef, cubed
  • Salt and pepper to taste
  • Flour for dredging
  • Remaining ingredients:
  • 1/2 teaspoon cayenne pepper
  • 1 can (about 29 ounces) tomato puree
  • 12 small potatoes, washed and chopped
  • 2 cups onion, chopped
  • 1 medium head cabbage, chopped
  • 3 cans (14 1/2 ounces each) diced tomatoes
  • 3 cans (12 to 15 ounces each) whole kernel corn, drained
  • 1 pound carrots, sliced
  • 1 cup fresh okra, sliced
  • 1 1/2 cups fresh or frozen butterbeans or lima beans
  • 2 green peppers, chopped
  • 1/4 to 1/2 cup worcestershire sauce
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Directions

  1. 1. Combine the beef broth, chicken broth and water in a large pot (this will be your burgoo pot so it has to be big) and bring to boiling over high heat. Lower the heat to medium low, add the chicken and cover the pot. Cook for 30 to 45 minutes or until the chicken is tender.
  2. 2. While the chicken is boiling, add the oil to a skillet and place over medium high heat. Combine salt and pepper to the flour, dredge the beef cubes then brown them in the pan. After they are completely browned add a little of the liquid from the chicken pot and deglaze the skillet. Add all of the pan’s contents into the chicken pot.
  3. 3. When the chicken is cooked tender, transfer it from the pot into a bowl and let it cool enough so that you can pull the meat from the bones.
  4. 4. While it is cooling add the remaining ingredients to the burgoo pot. Stir thoroughly and let the stew simmer.
  5. 5. When the chicken has cooled enough that you can handle it remove the meat from the bones and pull it apart into bite size pieces. Return it to the burgoo pot.
  6. 6. Cook slowly for 2 to 3 hours, stirring from the bottom to keep from scorching.
  7. 7. Add water if necessary to keep the stew from sticking to the bottom of the pot.
  8. 8. Serve hot with rice and home made bread.
 
 
  • Did you know?

    The word burgoo most likely comes from the French word burgout which is pronounced the same way. The French version is a kind of oatmeal pudding, or thick gruel, historically cooked aboard ships for the crew.