Midwest Living Burgoo Stew Recipes

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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 a stew made with a variety of meats and vegetables and is a Kentucky tradition, often cooked in large pots and for events and barbecues on open fires. Who knows the origin of the word burgoo, it could be from a mispronunciation of the word barbecue to a mispronunciation of bird stew, but the origin remains a mystery. This recipe makes enough to feed an army and when my entire family gets together, that's about what we've got. My husband makes this for his hunting buddies. Adapted from Southern Living.

Provided by ratherbeswimmin

Categories     Stew

Time 6h

Yield 6 quarts

Number Of Ingredients 24

1 (3 lb) whole chickens
2 lbs boneless beef chuck roast
2 lbs pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 lb tomatoes
5 potatoes, peeled
5 stalks celery
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima bean
1 cup frozen English peas
6 cloves garlic, minced
2 quarts beef broth
1 (32 ounce) bottle ketchup
2 cups dry red wine
1 (10 ounce) bottle Worcestershire sauce
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried thyme

Steps:

  • Add the first 5 ingredients to a very large stockpot; bring to a boil.
  • Cover, lower heat, and simmer 1 hour or until meats are tender.
  • Remove meats from the stockpot; reserve liquid in the stockpot.
  • Skin, bone, and shed meat; return meat to the stockpot.
  • Chop the next 6 ingredients and shred the cabbage.
  • Add chopped/shredded vegetables and remaining ingredients to the stockpot.
  • Cook over low heat, stirring frequently, for 4 hours.

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

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

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