Burgoo is Kentucky’s go-to stew. Depending on the cook, the dish might contain beef, veal, mutton, chicken, rabbit pork – or a combination. Every region seems to have its own take on what makes good burgoo, so don’t be afraid to get creative. Burgoo should cook for hours to allow the meat to become tender, the flavors to meld and stew to thicken. Try this version with pork and beef and spice it up to your heart’s content.
Serves: 8 to 10 | Calories per serving: 393 to 491
2 Tbsp. vegetable oil
2 lbs. pork tenderloin (cut into large pieces)
2 lbs. stew beef (cut into large chunks, if it’s not already)
1 medium onion, chopped
3 cloves garlic, thinly sliced
1 green pepper, chopped
1 carrot, chopped
1 cup okra, chopped
1/4 head white cabbage, chopped
2 ribs celery, chopped
2 cups beef broth
2 cups vegetable broth
1 14-oz. can can crushed tomatoes
4-5 new potatoes (or 1 large potato), cut into chunks
1 cup canned or frozen lima beans
1 bag frozen corn (approx. 10 oz.)
2-3 Tbsp. Worcestershire sauce
Salt and pepper for seasoning
Hot sauce to taste
- Season meat with salt and pepper. Add oil to a large stew pot and heat to medium high. Brown meat on each side; remove.
- Add onion to pan and saute four to five minutes, adding garlic toward the end. Toss in green pepper, carrot, okra, cabbage and celery and cook for an additional four to five minutes.
- Return meat to pot with vegetables; add broths and tomatoes. Simmer covered for two hours.
- Remove meat and cut into bite-sized pieces. Return meat to pot.
- Add potatoes and cook for 45 minutes.
- During the last 10 minutes of cooking, stir in the lima beans and corn. Taste and season as necessary. Serve with bread.