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Prep 45 mins
Cook 3 hrs
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.
- 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)
- 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.