Kentucky Burgoo
Dive into the rich, soul-warming flavors of Kentucky Burgoo, a hearty Southern stew that's as legendary as it is comforting. Packed with three types of tender, slow-cooked meats—beef chuck, pork shoulder, and chicken thighs—this dish is a savory celebration of protein and vegetables. Simmered to perfection with a medley of hearty potatoes, sweet corn, green beans, and lima beans, it's infused with the tangy brightness of apple cider vinegar and a hint of sweetness. The dish's satisfying depth is brought together with rich beef stock, diced tomatoes, and aromatic onion, garlic, and celery. This one-pot wonder is perfect for feeding a crowd, making it a fantastic choice for gatherings or family dinners. Serve your Burgoo hot, garnished with fresh parsley, and pair it with warm cornbread for a true taste of Kentucky tradition. Perfectly timeless, this stew is sure to become a favorite in your comfort food repertoire!
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Recipe Information
Ingredients
- 1.5 pounds Beef chuck
- 1.5 pounds Pork shoulder
- 1.5 pounds Chicken thighs
- 2 tablespoons Olive oil
- 2 cups Yellow onion, diced
- 1 cup Celery, diced
- 1 cup Carrots, diced
- 4 Garlic cloves, minced
- 8 cups Beef stock
- 28 ounces Tomatoes, diced (with juices)
- 3 cups Potatoes, peeled and diced
- 2 cups Corn kernels, fresh or frozen
- 1 cup Green beans, trimmed and diced
- 1 cup Lima beans, cooked
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Sugar
- Salt (to taste)
- Black pepper (to taste)
- Hot sauce (optional, for spice)
- 2 tablespoons Parsley, chopped (for garnish)
Instructions
Cut the beef chuck, pork shoulder, and chicken thighs into large chunks, trimming any excess fat.
In a large, heavy-bottomed pot or Dutch oven, heat olive oil over medium-high heat.
Working in batches, sear the meats until browned on all sides. Remove the meats and set aside.
In the same pot, add the diced onions, celery, and carrots. Cook for 5-7 minutes until softened.
Add the minced garlic and cook for another 1-2 minutes until fragrant.
Return the browned meats to the pot. Pour in the beef stock and diced tomatoes with juices. Bring to a boil.
Reduce heat to low and let the mixture simmer, covered, for about 2 hours, stirring occasionally.
After 2 hours, add the diced potatoes, corn kernels, green beans, and lima beans to the pot. Continue simmering for another 1.5-2 hours until the meats are tender and the vegetables are cooked through.
Once the meats are fully tender, remove them from the pot, shred them using forks, and return the shredded meat to the pot.
Stir in the apple cider vinegar and sugar. Season with salt, black pepper, and hot sauce (if using) to taste.
Simmer uncovered for another 15-20 minutes to allow the flavors to meld and the stew to thicken slightly.
Serve hot, garnished with chopped parsley, alongside fresh bread or cornbread.
Nutrition Facts
Calories |
807 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.4 g | 54% | |
| Saturated Fat | 14.4 g | 72% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1451 mg | 63% | |
| Total Carbohydrate | 39.8 g | 14% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 12.7 g | ||
| Protein | 68.7 g | 137% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 108 mg | 8% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1779 mg | 38% | |
*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.
