Kentucky Burgoo
Kentucky Burgoo is a hearty, savory stew that has been a staple of Kentucky cuisine for generations. Originating in the 19th century, burgoo was once considered a dish for large gatherings and community events, often cooked in enormous kettles over open fires.
Over time, this dish has evolved, but it remains a beloved part of Kentucky’s culinary tradition. Traditionally made with a variety of meats such as beef, pork, chicken, and sometimes even game like rabbit or squirrel, burgoo is a perfect example of Southern comfort food.
The stew is typically made with a mixture of vegetables, including potatoes, carrots, corn, and okra, and is often spiced with vinegar and hot sauce for a tangy kick.
What makes Kentucky Burgoo particularly special is its flexibility. While the basic components of the dish have remained the same, variations abound depending on the cook’s preference and the availability of ingredients. Whether you’re making it for a large family meal or a cozy dinner, this rich, flavorful stew is sure to satisfy any appetite.
Ingredients:
For the meat base:
1 lb beef stew meat (chuck or round), cut into cubes
1 lb pork shoulder, cut into cubes
2 chicken breasts, boneless and skinless
4 cups chicken broth (or more, if needed)
For the vegetables:
2 cups frozen corn kernels
2 medium potatoes, peeled and diced
2 medium carrots, peeled and chopped
1 cup frozen peas
1 cup chopped okra (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
1 green bell pepper, chopped
1 cup diced tomatoes (fresh or canned)
1/4 cup tomato paste
For the seasonings:
1 tablespoon Worcestershire sauce
1 tablespoon apple cider vinegar
1 teaspoon hot sauce (optional)
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon dried thyme
1 bay leaf
Salt and pepper, to taste
For the thickening (optional):
1/4 cup all-purpose flour (if needed)
For serving:
Fresh parsley, chopped (for garnish)
Crusty bread (optional, for serving)
How to Make:
Brown the Meats:
In a large pot or Dutch oven, heat a tablespoon of oil over medium-high heat. Add the beef, pork, and chicken breasts, working in batches if necessary, to avoid overcrowding the pan. Brown the meats on all sides, about 5-7 minutes. Once browned, remove the meats from the pot and set aside.
Cook the Vegetables:
In the same pot, add the chopped onion, bell pepper, and garlic. Sauté until softened, about 5 minutes. Add the diced tomatoes, tomato paste, and seasonings (Worcestershire sauce, apple cider vinegar, hot sauce, smoked paprika, cumin, thyme, and bay leaf), stirring to combine.
Simmer the Stew:
Return the browned meats to the pot. Add the chicken broth, ensuring the meat and vegetables are well-covered. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and simmer for 1-1.5 hours, or until the meats are tender and the flavors have melded together. Stir occasionally, adding more chicken broth if the mixture becomes too thick.
Add the Vegetables:
After the meats are tender, add the potatoes, carrots, corn, peas, and okra to the pot. Stir well, cover, and continue to simmer for an additional 30-40 minutes, or until the vegetables are tender.
Shred the Meats:
Once the vegetables are tender, remove the chicken breasts from the pot. Shred the chicken using two forks, then return the shredded chicken to the stew. At this point, you can also check the thickness of the burgoo. If you prefer a thicker consistency, make a slurry by mixing 1/4 cup of flour with a little cold water, then stir it into the stew and simmer for 10-15 minutes to thicken.
Final Seasoning:
Taste the stew and adjust the seasoning with salt, pepper, and additional hot sauce or vinegar, if desired. Remove the bay leaf before serving.
Serve:
Ladle the Kentucky Burgoo into bowls, garnish with chopped fresh parsley, and serve with crusty bread or cornbread for a complete meal.
Chef’s Note:
Meat Choices: Traditionally, burgoo was made with whatever meats were on hand, including game meats like rabbit or squirrel, but beef, pork, and chicken are the most common choices today. If you’d like to add a more authentic touch, feel free to experiment with other meats, such as lamb or turkey, or use leftover roasted meats for added flavor.
Slow Cooker Option: For a hands-off approach, you can make burgoo in a slow cooker. Brown the meats as directed, then transfer them to the slow cooker along with the remaining ingredients (except the flour for thickening). Cook on low for 6-8 hours or on high for 3-4 hours, adding the flour slurry in the final 30 minutes to thicken.
Leftovers: Like many stews, Kentucky Burgoo tastes even better the next day as the flavors continue to meld. It can be stored in the refrigerator for up to 3 days or frozen for up to 3 months. Just be sure to let it cool completely before refrigerating or freezing.
Adjusting the Spice Level: Burgoo can be made as mild or as spicy as you like. Add more hot sauce or cayenne pepper to bring up the heat if desired, or keep it mild for a family-friendly dish.
Nutritional Information (Per Serving):
Calories: 380 kcal
Protein: 35 g
Fat: 18 g
Saturated Fat: 5 g
Carbohydrates: 28 g
Fiber: 6 g
Sugars: 8 g
Cholesterol: 80 mg
Sodium: 900 mg
Potassium: 850 mg
Vitamin A: 50% DV
Vitamin C: 25% DV
Calcium: 8% DV
Iron: 20% DV
Conclusion:
Kentucky Burgoo is the perfect dish for any occasion where you want a comforting, satisfying meal. Its hearty mix of meats, vegetables, and spices makes it a crowd-pleaser, whether served at a family dinner or a community gathering. This versatile stew embodies the rich culinary history of Kentucky and offers a taste of Southern hospitality with every bite. So, gather your ingredients, simmer the stew, and enjoy a delicious bowl of Kentucky Burgoo!