Total Time
12hrs 30mins
Prep 30 mins
Cook 12 hrs

This is a cross between a soup and a stew that can be kept in the freezer for several months. Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less. Simmering Suppers, Harrowsmith.

Ingredients Nutrition

Directions

  1. Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
  2. Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
  3. Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.

Reviews

(1)
Most Helpful

We have made this meal now three times and find it our favorite of Kentucky Burgoo recipes, This is just slightly different from my mothers recipe

macjranne_5156099 September 23, 2010

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