Burgoo is a stew of multiple types of meats and vegetables popular in the Midwest and the South. In Kentucky, it's particularly associated with the Kentucky Derby and it's usually served on that day. It's usually prepared for large events and parties. Traditionally, game or roadkill was used, but in recent times a combination of beef, pork and chicken is most common. There are usually vegetables and this particular recipe called for lima beans, which I skipped as I don't like them. My husband, however, was really missing a green element, so make sure you add something green to it.
The stew itself was delicious - particularly the second day. It's traditionally eaten with corn bread, but regular bread works as well to soak up the rich juice. Given how much I enjoy it, I think I will freeze up leftover (uncooked) meats until I have enough variety to make it again.
- 3 Tbsp vegetable oil
- 3 lbs pork shoulder, cut into 3" chunks
- 2 lbs beef chuck, cut into 3" chunks
- 6 chicken drumsticks and/or thighs
- salt to taste
- 1 onion, chopped
- 1 green pepper, chopped
- 2 carrots, chopped
- 2 celery ribs, chopped
- 5 garlic cloves, minced
- 1 quart beef stock
- 1 quart chicken stock
- 1 28-oz can crushed tomatoes
- 2 potatoes, peeled and cut into 3/4" cubes
- 1/4 cup Worcestershire sauce or more to taste
- 1 1-lb bag frozen corn
- 1 14-oz bag frozen lima beans, peas, green beans or okra
- hot sauce to taste
Salt meats on all sides.
Heat oil in a stock pot over medium-high heat. Working in batches, add the meats and brown on all sides. Remove and set aside.
Add the onion, green pepper, carrots and celery to the hot oil and sauté until brown - adding more oil if necessary. Salt to taste. Add the garlic and cook for 30 seconds.
Return meats to the pot. Add the beef and chicken broth and the crushed tomatoes. Stir, bring to a boil, then reduce heat to low and simmer, uncovered, for 2 hours.
Remove meat pieces from the stew and let cool slightly, reserving the sauce in the pot. Remove and discard the chicken bones. Cut meat into bite size pieces. Return to the pot.
Turn heat to medium and bring stew to a gentle boil. Add the potatoes, turn heat to low and simmer until potatoes are soft, about 40 minutes. Stir in the Worcestershire sauce. Taste and add more salt or Worcestershire sauce as needed.
Add the frozen corn and lima beans. Stir and cook for at least 10 minutes. Taste and adjust seasoning. Serve with hot sauce on the side.
Adapted from Elise Bauer's recipe at Simply Recipes
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