Midwest Living Burgoo Stew Recipes

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MIDWEST LIVING'S BOUJA / BURGOO



Midwest Living's Bouja / Burgoo image

Bouja is traditionally an upper Midwest (Minnesota) stew, while Burgoo is a specialty of the lower Midwest (Kentucky). In either case, it's what I would call a 'stew of opportunity', meaning that whatever you have on hand is what goes into the pot. In the past, squirrels were a main ingredient of the Burgoo. Anyway, I found this delicious combination recipe in Midwest Living and it made my house smell yummy, you can add squirrel if you like!

Provided by Hey Jude

Categories     One Dish Meal

Time 2h20m

Yield 8-10 serving(s)

Number Of Ingredients 15

1 lb boneless skinless chicken breast, cut into bite-size pieces
1 -2 tablespoon cooking oil
1 lb boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1 medium onion, chopped
4 teaspoons instant chicken bouillon granules or 4 teaspoons beef bouillon granules
1 teaspoon dried thyme, crushed
1 medium potato, cut into bite-size pieces
1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
1 cup cubed rutabagas or 1 cup turnip
1/2 cup coarsely chopped green sweet peppers or 1/2 cup sweet red pepper
1/2 cup sliced celery
1 (14 1/2 ounce) can tomatoes, cut up
1/4 teaspoon ground black pepper
salt & freshly ground black pepper, if needed

Steps:

  • In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
  • Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
  • Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
  • Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
  • Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

MIDWEST LIVING, BURGOO STEW



MIDWEST LIVING, BURGOO STEW image

Categories     Candy     Beef

Yield 8-10

Number Of Ingredients 14

1 lb skinless and boneless chicken breast, cut into bite size pcs
1 to 2 tbsp oil
1 lb boneless beef, cut into 3/4" cubes
6 c water
1 med onion, chopped
4 tsp chicken or beef bouillon
1 tsp dried thyme, crushed
2 med potatoes, bite-size cubes
1 16 oz pck frozen mixed vegetables
1 c cubed rutabaga or turnip
1/2 c chopped green or red sweet pepper
1/2 c sliced celery
1 14 1/2 oz can tomatoes, cut up
1/4 tsp ground black pepper

Steps:

  • In large cooking pot, cook the chicken in 1 tbsp oil till no pink remains. Remove chicken from ot. Cover and chill. Reserve drippins in the pot. Brown the cubed beef in remaining drippins in the pot (add oil if needed). Add the water, chopped onion, bouillon and thyme to pot. Bring mixture to boiling. Reduce heat and simmer 1 hr. Add remaining ingredients to pot and stir to combine. Return mixture to boil. Reduce heat and simmer 30 min til vegetables and meat Stir in cooked chicken and heat through. Season to taste with salt and some pepper.

BURGOO



Burgoo image

This Kentucky-based stew is thick and hearty with various proteins and vegetables that simmer for a long time until tender and rich in flavor. Burgoo has stood the test of time because it not only uses pantry staples and inexpensive ingredients, including game meats and starchy veggies, but also serves a large group of people. Our version simmers beef chuck, chicken thighs and pork sausage until fork-tender and juicy. There's also a generous portion of corn, potatoes and beans, as well as Worcestershire sauce to add umami and depth to the stew. We love this burgoo even more the next day once the flavors have had time to meld.

Provided by Food Network Kitchen

Categories     main-dish

Time 3h15m

Yield 8 to 10 servings

Number Of Ingredients 19

1 tablespoon olive oil
2 1/2 pounds skin-on, bone-in chicken thighs
2 1/2 pounds beef chuck stew meat, trimmed and cut into 1 1/2-inch pieces
Kosher salt and freshly ground black pepper
1 pound bulk pork sausage
3 carrots, chopped
3 celery stalks, chopped
1 large onion, chopped
1 large green bell pepper, chopped
6 cloves garlic, minced
2 dried bay leaves
6 cups low-sodium beef broth
One 28-ounce can crushed tomatoes
2 tablespoons all-purpose flour
2 large russet potatoes, peeled and cut into 3/4-inch pieces
One 15.5-ounce can butter beans, drained
One 10-ounce bag frozen corn, thawed
1/4 cup Worcestershire sauce
1 tablespoon apple cider vinegar (optional)

Steps:

  • Heat the oil in a large stockpot (8-quart) over medium-high heat. Season the chicken and beef with a few pinches of salt and several grinds of black pepper. Add the chicken to the hot oil skin-side down and cook until the skin is golden brown and crisp, 6 to 8 minutes. Flip the chicken and continue to cook until golden, about 2 minutes more. Carefully remove to a plate. Working in batches, cook the beef in a single layer spaced about an inch apart, turning a few times, until browned on at least three sides, 6 to 8 minutes per batch. As the beef finishes browning, transfer to a large plate.
  • Add the sausage to the pot and cook, breaking up the meat with a wooden spoon into small bite-size pieces, until cooked through and browned in spots, about 5 minutes. Add the carrots, celery, onion, bell pepper, 1/4 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally and scraping any browned bits from the bottom of the pot, until the vegetables are crisp tender, about 4 minutes. Add the garlic and bay leaves, and continue to cook, stirring occasionally, until fragrant, about 1 minute more.
  • Return the chicken and beef to the pot, along with any juices that may have accumulated on the plates. Add the chicken broth, tomatoes, 1/4 teaspoon salt and several grinds of black pepper, then give everything a good stir. Bring to a boil, cover with a tight-fitting lid, then reduce the heat to low. Simmer until the chicken and beef are very tender, about 2 hours.
  • Keep the burgoo over low heat. Remove the chicken from the pot and let cool slightly; remove and discard the skin and bones, then shred the chicken and return it to the pot. Skim the fat from the surface of the stew, discarding all but 1 tablespoon. Stir the 1 tablespoon of skimmed fat with the flour in a small bowl until a thick paste forms, then stir the paste into the stew. Add the potatoes, butter beans, corn and Worcestershire sauce. Increase the heat to medium-low, then continue to simmer uncovered until the potatoes are cooked through and the stew has thickened slightly, about 15 minutes. Discard the bay leaves and stir in the vinegar, if using. Taste and adjust the seasoning with salt and pepper. Ladle into bowls and serve warm.

BURGOO



Burgoo image

Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.

Provided by Olha7397

Categories     Stew

Time 3h30m

Yield 25 serving(s)

Number Of Ingredients 24

1 -2 lb pork shank or 1 -2 lb pork shoulder
1 -2 lb veal
1 -2 lb beef
1 -2 lb lamb stew meat
4 lbs stewing chicken
6 quarts water
3 tablespoons salt
1 bay leaf
1 lb potato (3 or 4 medium size)
3 -4 carrots
1 cup sliced celery
1 large green peppers, cut in slivers or 1 large chopped green pepper
1 (1 lb) can tomato puree
1 (1 lb) can tomatoes
2 small dried hot chili peppers
1 (1 lb) can whole kernel corn
2 cups sliced fresh okra or 1 (10 ounce) package frozen okra
2 cups lima beans, fresh frozen or 2 cups canned lima beans
1 1/2 cups chopped cabbage
1 tablespoon Worcestershire sauce
1 tablespoon A.1. Original Sauce
1/4 teaspoon cayenne pepper
additional salt
1/2 cup chopped parsley

Steps:

  • Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
  • Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
  • Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
  • Soups and Stews The World Over.

Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3

KENTUCKY BURGOO



Kentucky Burgoo image

Burgoo is the granddaddy of country stews. In its home state of Kentucky, it is one of the mainstays of Derby Day and is traditionally cooked in large kettles (usually in quantities no smaller than 5 gallons) set over outdoor fires. The ingredients vary with the cook, but to be an authentic Kentucky burgoo, the stew must contain mutton (now usually replaced by lamb). Ordinarily this good, old-fashioned stew cooks for 7 or 8 hours and is typically quite thick. In my recipe, the cooking time is cut slightly for a somewhat lighter stew.

Provided by Alan in SW Florida

Categories     < 4 Hours

Time 3h45m

Yield 8-10 serving(s)

Number Of Ingredients 22

1 1/2 lbs boneless skinless chicken breasts
1 1/2 lbs boneless beef shank (stew beef)
1 lb lamb stew meat
6 cups water
1 teaspoon salt
1/4 teaspoon ground black pepper
4 cups shredded cabbage (about 1/2 pound)
3 medium potatoes, peeled and cut into 1/2-inch cubes (about 3 cups)
1 (28 ounce) can whole tomatoes, drained and chopped
5 medium carrots, peeled and diced (about 2 cups)
2 cups fresh okra (or, 1 10-ounce package of frozen okra)
1 1/2 cups frozen corn kernels (about 3 ears, if using fresh)
1 medium onion, chopped (about 1 1/4 cups)
1 large green bell pepper, diced (about 1 1/2 cups)
2 garlic cloves, minced
1 1/2 teaspoons dried sage
1 1/2 teaspoons dried thyme
1 bay leaf
5 drops hot pepper sauce (preferably like Frank's)
1/8 teaspoon cayenne pepper (ground red pepper)
1/2 lb cooked ham, cut into bite-size pieces
1 cup chopped fresh flat-leaf parsley (Italian parsley)

Steps:

  • In a large Dutch oven, combine the chicken, beef, lamb, water, salt, and black pepper. Bring to a boil over high heat, skimming any foam that rises to the surface. Reduce the heat to medium-low and simmer, partially covered, until the chicken, 30 to 35 minutes.
  • Remove the chicken to a plate and cover loosely with foil. Continue to simmer the other meats, partially covered, until they are tender, about 1 1/2 hours longer. Add the meats to the plate of chicken and keep covered.
  • Add the cabbage, potatoes, tomatoes, carrots, okra, corn, onions, bell pepper, garlic, sage, thyme, bay leaf, hot pepper sauce, and cayenne to the stock. Increase the heat to high and bring to a boil. Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.
  • Cut the chicken, beef, and lamb into bite size pieces and add them and the ham to the Dutch oven. Continue simmering until the meat is heated through, about 10 minutes.
  • Discard the bay leaf. Stir in the parsley and serve hot.

Nutrition Facts : Calories 486.7, Fat 13.2, SaturatedFat 4.3, Cholesterol 142.3, Sodium 510.8, Carbohydrate 42.6, Fiber 8.1, Sugar 7.8, Protein 51.2

TRADITIONAL KENTUCKY BURGOO



Traditional Kentucky Burgoo image

This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!

Provided by TonyEditor

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Pork Soup Recipes

Time 3h30m

Yield 12

Number Of Ingredients 22

3 tablespoons olive oil
1 pound cubed pork shoulder roast
1 pound cubed beef stew meat
4 cups chicken broth
1 ½ pounds bone-in chicken parts
2 cups diced potatoes
1 cup diced carrots
1 (15 ounce) can stewed tomatoes
1 cup smoky barbeque sauce
1 cup green beans
1 cup diced okra
1 cup corn
¾ cup diced onion
1 green bell pepper, seeded and diced
½ cup diced celery
¼ cup apple cider vinegar
1 tablespoon Worcestershire sauce
3 cloves garlic, chopped
3 bay leaves
1 teaspoon salt
½ teaspoon ground black pepper
1 dash hot pepper sauce, or to taste

Steps:

  • Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
  • Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
  • Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
  • Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
  • Discard bay leaves before serving stew in bowls.

Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g

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