Burgoo recipe kentucky

How do you burgoo?

I follow the diehard rule of using (at least) three meats in my Kentucky Burgoo recipe, opting for tender pork, smoky bacon, and affordable, juicy boneless/skinless chicken thighs. Traditionally you might also see beef in the mix, along with bone-in/skin on chicken pieces. But for my time and money, choosing between pork and beef is usually the best way to go.

A hearty stew made of beef, chicken, and pork, plus, potatoes, corn, lima beans, and okra.

Traditional Kentucky stew using three different wild game meats

A recipe for a classic Kentucky burgoo, a hearty stew always made with several meats, in this case pheasant, squirrel and venison.

"If it walked, crawled, or flew, it goes in burgoo." That old adage once applied to this classic southern stew, originally made with an assortment of game and livestock cooked in giant cauldrons known as burgoo kettles.

Kentucky is famous for its burgoo. Kentucky Burgoo is a rich, satisfying stew full of meat, game and vegetables. Hearty enough to be a meal in itself, you won't be sorry you have this on cold days. It freezes beautifully.

Makes 8 to 10 servings

A hearty regional stew, burgoo is chock full of various meats and lots of vegetables simmered long and slow for hours. Invite your friends: It’s meant to feed a crowd!

Ingredients 1 cup celery, diced 1 cup carrots, diced 1 cup onion, diced 3 pounds stew meat, cubed 1 teaspoon ground thyme 1 teaspoon ground sage 1 teaspoon granulated garlic 1 teaspoon ground oregano 1 (12 ounce) can diced tomatoes in juice 3 pounds frozen mixed vegetables (corn, lima beans, green beans) 1 (7 ounce) […]