Recipe by ratherbeswimmin'
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.
Top Review by KyAmy
I wanted to rate this before trying the recipe only because my husband tried Kentucky Burgoo for the first time when we took a trip to Bardstown about a year ago. He likes meaty soups and since it was a rather cold evening, and per the suggestion of our waitress, my DH took a chance on trying something new (which he hardly ever does!) and boy was he happy with the decision to try the Burgoo!! He gave me a taste and, in the words of Rachel Ray ... YUMMMO!! The flavor was unbelieveable -- very similar to a beefy stew but the flavor lingers with every bite! It was even better with yeast rolls -- great for soaking up the "stew". We certainly plan on giving this recipe a try; if it's anything like what we had at the Old Talbott Tavern in Bardstown, KY you can be sure we'll be sure to use this recipe again and again.
- 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
Directions See How It's Made
- 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.