Description
Kentucky Burgoo Stew is a hearty, flavorful Southern classic, packed with a mix of tender meats and fresh vegetables simmered to perfection. This rich, comforting stew balances smoky and tangy notes with wholesome ingredients, making it a beloved traditional dish that’s perfect for gatherings or cozy meals. Simmered slowly to blend the flavors, this burgoo offers a satisfying and nutritious experience reflective of authentic Kentucky cuisine.
Ingredients
Scale
Meats
- 2 pounds beef stew meat
- 1 pound pork shoulder
- 1 pound chicken thighs
Vegetables
- 1 large onion, chopped
- 3 cloves garlic, minced
- 2 cups diced potatoes
- 2 cups diced carrots
- 2 cups chopped cabbage
- 1 cup chopped green beans
- 1 cup corn kernels
Liquids & Sauces
- 4 cups beef broth
- 2 cups water
- 1 can (14.5 ounces) diced tomatoes
- 1/4 cup Worcestershire sauce
- 2 tablespoons apple cider vinegar
- 2 tablespoons vegetable oil
Spices & Seasonings
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/2 teaspoon cayenne pepper
Instructions
- Brown the meats: In a large stockpot, heat 2 tablespoons of vegetable oil over medium-high heat. Working in batches, brown the beef stew meat, pork shoulder, and chicken thighs on all sides until nicely caramelized. Remove each batch and set aside to prevent overcrowding the pot.
- Sauté aromatics: In the same pot, add the chopped onion and minced garlic. Sauté over medium heat until the onions are translucent and fragrant, about 3–5 minutes, scraping up any browned bits from the bottom to build flavor.
- Combine meats and liquids: Return all browned meats to the pot. Pour in 4 cups of beef broth, 2 cups of water, and 1 can of diced tomatoes with their juices. Stir in 1/4 cup Worcestershire sauce, 2 tablespoons apple cider vinegar, smoked paprika, dried thyme, black pepper, salt, and cayenne pepper. Bring the mixture to a boil.
- Simmer the stew: Once boiling, reduce the heat to low and cover partially. Let the stew simmer gently for 1.5 to 2 hours, stirring occasionally to prevent sticking, until the meats begin to tenderize and flavors meld.
- Add vegetables: After the initial simmer, stir in the diced potatoes, carrots, chopped cabbage, green beans, and corn kernels. Continue to simmer uncovered for another 30 to 45 minutes until the vegetables are tender and the stew has thickened to your liking.
- Season and serve: Taste the burgoo and adjust seasoning with additional salt or pepper if needed. Serve the stew hot, ideally alongside cornbread or crusty bread for an authentic Southern experience.
Notes
- Kentucky Burgoo traditionally includes a mix of meats; for authentic flavor, you can substitute or include mutton or lamb.
- The stew tastes even better the next day as the flavors continue to develop and meld.
- Serve with cornbread or crusty bread to soak up the rich broth.
