Burgoo
Dive into the rich, soul-warming flavors of Burgoo, a hearty Southern stew that’s perfect for feeding a crowd. This iconic dish combines tender bites of beef chuck, pork shoulder, and chicken thighs, slow-simmered with a medley of vegetables like carrots, celery, onions, and potatoes. Infused with the deep flavors of beef broth, crushed tomatoes, Worcestershire sauce, and a splash of apple cider vinegar, this one-pot comfort food is brought to life with the addition of sweet corn, lima beans, and optional cayenne heat for a kick. With its thick, satisfying texture and robust flavors, Burgoo is the ultimate cold-weather meal, best served with a side of crusty bread or classic cornbread to mop up every last bite. Whether you're hosting a family gathering or simply craving a rustic, flavor-packed stew, Burgoo is sure to hit the spot!
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Recipe Information
Ingredients
- 1 pound boneless beef chuck
- 1 pound pork shoulder
- 1 pound chicken thighs
- 2 tablespoons unsalted butter
- 1 yellow onion, diced
- 2 celery stalks, diced
- 3 carrots, diced
- 3 garlic cloves, minced
- 8 cups beef broth
- 1 can (28 ounces) crushed tomatoes
- 2 tablespoons Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1 cup frozen lima beans
- 1 cup frozen corn kernels
- 2 russet potatoes, peeled and diced
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon cayenne pepper (optional)
Instructions
Begin by cutting the beef chuck, pork shoulder, and chicken thighs into bite-sized pieces.
In a large Dutch oven or heavy-bottomed pot, melt the butter over medium heat. Sear the beef and pork in batches until browned on all sides. Remove and set aside.
Add the diced onion, celery, and carrots to the pot. Sauté for 5–7 minutes, or until the vegetables start to soften.
Stir in the minced garlic and cook for an additional minute until fragrant.
Return the seared beef and pork to the pot. Add the chicken thighs, beef broth, crushed tomatoes, Worcestershire sauce, and apple cider vinegar. Bring the mixture to a boil, then reduce to a simmer.
Cover the pot and simmer gently for 2 hours, stirring occasionally to prevent sticking.
After 2 hours, add the diced potatoes, lima beans, and corn to the pot. Season with salt, black pepper, and cayenne pepper if desired.
Continue simmering uncovered for another 1–2 hours, stirring occasionally, until the meats are tender and the stew thickens.
Taste and adjust seasoning as needed before serving.
Ladle the burgoo into bowls and enjoy it warm with crusty bread or cornbread on the side.
Nutrition Facts
Calories |
575 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.8 g | 39% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 1367 mg | 59% | |
| Total Carbohydrate | 29.4 g | 11% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.6 g | ||
| Protein | 47.9 g | 96% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 1470 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
