Midwest Living's Bouja / Burgoo

READY IN: 2hrs 20mins
Recipe by Hey Jude

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!

Top Review by chaussonb02_6913652

I can't rate this as Bouja/Burgoo as I have never heard of it (despite growing up in KY) but but I omit the chicken and this is the best beef vegetable soup ever!

Ingredients Nutrition

Directions

  1. 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.
  2. Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
  3. 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.
  4. 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.
  5. Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

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