Kentucky Burgoo
- Ready In:
- 6hrs
- Ingredients:
- 24
- 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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Reviews
-
I wanted to rate this before trying the recipe only because my husband tried Kentucky Burgoo for the first time when we took a trip to Bardstown about a year ago. He likes meaty soups and since it was a rather cold evening, and per the suggestion of our waitress, my DH took a chance on trying something new (which he hardly ever does!) and boy was he happy with the decision to try the Burgoo!! He gave me a taste and, in the words of Rachel Ray ... YUMMMO!! The flavor was unbelieveable -- very similar to a beefy stew but the flavor lingers with every bite! It was even better with yeast rolls -- great for soaking up the "stew". We certainly plan on giving this recipe a try; if it's anything like what we had at the Old Talbott Tavern in Bardstown, KY you can be sure we'll be sure to use this recipe again and again.