Kentucky Burgoo
- Reviews 1
Ready In: 6 hrs
Yields: 6 quarts
Ingredients
- 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
- 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.
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