Kentucky Burgoo
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.
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INGREDIENTS
Nutrition- 1(3 lb) whole chickens
- 2lbs pork loin chops, trimmed
- 5quarts water
- 1
- 1lb tomatoes
- 5
- 5stalks celery
- 4
- 2
- 1small cabbage
- 2
- 1
- 1
- 6
- 2quarts beef broth
- 1(32 ounce) bottle ketchup
- 2cups dry red wine
- 1(10 ounce) bottle Worcestershire sauce
- 1⁄4cup white vinegar
- 1tablespoon salt
- 1tablespoon pepper
- 1tablespoon dried thyme
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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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