Burgoo
intro
Thick, slow-simmered Kentucky-style burgoo loaded with tender mixed meats and seasonal vegetables, delivering deep, cozy savory flavor perfect for shared family meals.
Ingredients
Steps
Sear the mixed meats
Pat beef chuck and pork shoulder cubes completely dry with paper towels, season with 1 teaspoon (6g) kosher salt and ½ teaspoon (1g) black pepper. Heat 1 tablespoon (15ml) vegetable oil in a 7L heavy-bottomed Dutch oven over medium-high heat (190°C/375°F). Sear meats in 2 separate batches to avoid crowding the pot, cooking 3-4 minutes per side until deep golden brown on all surfaces, then transfer seared meat to a clean plate. Add chicken thighs to the pot, sear 2 minutes per side until lightly browned, then add to the plate with the beef and pork.
Sauté aromatic base
Reduce stovetop heat to medium (160°C/320°F). Add diced yellow onion, celery, and carrots to the pot, using the rendered meat drippings to cook the vegetables. Sauté for 8 minutes, stirring occasionally with a wooden spoon, until veggies soften and turn translucent. Add minced garlic, smoked paprika, and dried thyme, cook for 1 additional minute, stirring constantly to prevent garlic from burning, until the spices release a rich, warm aroma.
Start slow simmer
Pour ½ cup (120ml) of beef broth into the pot, scraping the entire bottom surface with a wooden spoon to lift all browned fond bits into the liquid. Return all seared meats to the pot, then add the remaining 5.5 cups (1.38L) beef broth, undrained diced tomatoes, and Worcestershire sauce. Bring the liquid to a rolling boil over high heat, then immediately reduce heat to low (95°C/200°F), set the lid slightly ajar, and simmer for 90 minutes, stirring every 20 minutes to prevent ingredients from sticking to the pot bottom.
Add potatoes and chicken
After 90 minutes of simmering, use tongs to remove the chicken thighs from the pot, transfer them to a small cutting board, and shred into bite-sized pieces using two forks. Return the shredded chicken to the stew, add cubed Yukon gold potatoes, and stir to fully combine. Cover the pot with the lid slightly ajar again, and continue simmering over low heat for 30 minutes, until potatoes are just tender when pierced with the tip of a paring knife.
Add remaining vegetables
Stir in corn kernels, lima beans, sliced okra, and cut green beans. Add the remaining 2 teaspoons (12g) kosher salt, ½ teaspoon (1g) black pepper, and apple cider vinegar, mixing thoroughly to distribute all ingredients evenly. Keep the heat on low, cover with the lid slightly ajar, and simmer for a final 30 minutes, stirring occasionally, until all vegetables are fully tender and the stew has thickened enough to coat the back of a spoon.
Rest and adjust seasoning
Turn off the stovetop heat, leave the burgoo uncovered, and let it rest for 10 minutes to allow flavors to meld and the stew to thicken further. Taste a small spoonful, and add extra salt or pepper if desired before serving in warm bowls.
Tips
2.For a thicker, more traditional burgoo, mash 1/4 of the cooked potatoes against the side of the pot during the final 10 minutes of simmering instead of using flour or cornstarch as a thickener.
3.Burgoo tastes even better the next day, as flavors continue to meld; store cooled leftovers in an airtight container in the refrigerator for up to 4 days, reheating gently over low heat.
OMG y’all, I made this for our annual Kentucky Derby watch party last weekend and it was an absolute hit! I was a little nervous about the 3+ hour cook time but it was so worth it — the flavors melded perfectly, even my picky father-in-law went back for thirds. Already got three texts asking for the recipe. SO good.
I’ve been searching for a solid burgoo recipe since I tried it at a small diner outside Louisville years ago, and this is dead on! Used a mix of chicken, pork, and beef like the recipe said, added a little extra hot sauce on top for my crew. My kids loved it so much they asked for it for dinner again this week. Game changer for Sunday family dinners.
Made a big batch of this Sunday for meal prep for the week, and it holds up so much better than I thought! Portioned it out into containers, froze half, and the thawed servings taste just as fresh as the day I made it. Only note: make sure you cut the veggies into uniform chunks so they cook evenly, I rushed that part and had a few extra crunchy potato bits.
This was my first time making burgoo, and I thought the difficulty rating was a little understated? I’m a pretty new cook and keeping track of all the different meats to add at different times was stressful for me. Flavor was good once it was done, but I’ll probably wait until I’m a little more comfortable in the kitchen to make it again.
Brought this to our neighborhood potluck last week and people were literally lined up to get a serving! I used leftover smoked brisket from a weekend cookout instead of the stew beef and it added such a great deep, smoky flavor. Will 100% be making this for every fall gathering from now on.
Added a whole diced jalapeño and a can of diced green chiles to mine for a little extra kick, and wow. Perfect cozy meal for these random cold spring nights we’ve been having. Served it with cornbread on the side, chef’s kiss.
Haven’t made this yet but super excited to try it for my celiac household — just wanted to confirm, there’s no wheat or flour in the recipe right? I read through the ingredient list twice and didn’t see any, but I’m paranoid about cross-contamination for my kid. If it’s naturally GF this is going into our regular rotation stat!
Made this in my dorm slow cooker because I didn’t want to stand over the stove for 3 hours, threw all the ingredients in on low for 8 hours and it turned out insane. My roommates all thought I ordered takeout from a fancy Southern place. 10/10 would make again, even if my RA got mad about the smell lingering in the hallway.
I made a half-veggie version for my sister who’s vegetarian by swapping the meat for mushrooms and lentils, and keeping all the same seasonings and veggies, and even the meat eaters at the table were raving. The base flavor is so good it works even if you swap out the proteins! Don’t sleep on serving it with a dollop of sour cream on top, trust me.
I was really intimidated by the 3 hour cook time as a mom who works full time, so I split the prep over two days: browned all the meats and chopped all the veggies the night before, then threw everything in the pot after work the next day. Cut my active time way down and it still came out perfect. Such a cozy, comforting meal.
Solid burgoo recipe, tastes just like the stuff I had at Keeneland a few years back. My only note is that I ended up adding about a teaspoon more salt and a good crack of black pepper than the recipe called for, but that’s just personal preference. Will definitely be making this again once the weather cools off more.
Made this alongside hot browns and mint juleps for our Derby watch party this year and it was the star of the spread! I was worried it would be too heavy for a daytime party, but people went back for seconds and thirds all afternoon. Even my friend who says she “hates stew” had two bowls. Win!
I grew up eating burgoo made with squirrel and rabbit, so I was curious how a classic all-domestic-meat version would turn out. Added a little smoked sausage to mine to get that gamey-adjacent depth I was used to, and it was fantastic. Great base recipe that’s super easy to tweak to your own tastes.
First cold rainy day of fall here in Denver and this was exactly what I needed. Thick, savory, packed with meat and veggies, and the whole house smelled amazing while it simmered. Served with buttermilk biscuits and it was the perfect cozy Sunday meal.
Accidentally dumped a whole can of fire-roasted tomatoes instead of the regular diced tomatoes the recipe calls for, and honestly? It was better. The little smoky note from the fire-roasted tomatoes paired so well with the meat and veggies, I’m never going back to regular diced for this recipe. Happy accidents!
I was worried this recipe would make way too much food for just me and my partner, but the leftovers are incredible. We had it for dinner Sunday, lunch on Monday, and I even froze two servings for a busy week later this month. The flavor just keeps getting better every day it sits in the fridge, I swear.