HARRY YOUNG'S BURGOO RECIPE
"If it walked, crawled, or flew, it goes in burgoo." That old adage once applied to this stew that hails from Kentucky, originally made with an assortment of game and livestock cooked in giant cauldrons known as burgoo kettles. It's a classic Southern stew, made in huge quantities over a smoldering fire, stirred by cooks using boat oars long enough to reach the bottoms of the pots. They would prepare enough burgoo to feed an entire community, often selling it at fund-raisers or doling it out to attendees at political rallies and stump speeches. These days, burgoos are still meant to be shared, but they have been scaled back to feed large families instead of small towns. Most recipes, such as this one, still call for a variety of meats and a long list of vegetables-but only those found easily at a local grocery store. This hearty stew freezes well, which is a good thing because it feeds a large crowd and you may have leftovers. It tastes even better the next day when the flavors have had time to marry.
Provided by Southern Living Test Kitchen
Categories Stew
Time 5h
Yield Serves 25
Number Of Ingredients 21
Steps:
- Combine pork, chicken, and water in a large Dutch oven; bring to a boil over medium-high. Cover and reduce heat to medium-low. Simmer 2 hours. Remove meat, reserving cooking liquid in Dutch oven. Let meat cool about 15 minutes. Remove and discard bone from pork; shred pork. Shred chicken, discarding skin and bones. Refrigerate shredded chicken and pork in airtight containers until ready to add to recipe in Step 2.
- Brown one-third of ground beef in a large skillet over medium-high, stirring to crumble, until no longer pink, 6 to 7 minutes; drain. Transfer beef to a large bowl. Repeat procedure twice with remaining ground beef. Stir ground beef, corn, peas, lima beans, cabbage, potato, yellow onion, tomato juice, tomatoes, okra, carrots, green bell pepper, celery, parsley, red pepper, kosher salt, celery salt, and black pepper into reserved cooking liquid in Dutch oven. Bring to a boil over high. Reduce heat to medium-low, and simmer, stirring often, 2 hours, adding in shredded pork and chicken during last 15 minutes.
SLOW COOKER KENTUCKY BURGOO
This hearty slow cooker stew is made with a combination of beef, pork, and chicken.
Time 4h40m
Yield 10
Number Of Ingredients 14
Steps:
- Place the beef and pork in a crock pot. Sprinkle with the onion salt, black pepper, and cayenne. Mix well. On top of the meats, layer the carrots, onion, chicken, potatoes, bell pepper, and tomatoes. Do not stir. Pour the chicken broth over the mixture. Cover the crock pot and cook on low heat for 4-6 hours or until the beef and pork are tender. Remove the chicken thighs from the crock pot and set on a cutting board. Add the corn and lima beans to the crock pot. Stir the entire mixture. Turn the heat to high and cook for 30 minutes. Meanwhile, cut the chicken meat from the bones. Cut the meat into bite-sized pieces and return to the crock pot. Stir well then serve hot.
Nutrition Facts :
SLOW COOKER KENTUCKY BURGOO
This spring time stew is a must have at any Derby party! Traditionally made with pork, beef, chicken, and rabbit, I've added more veggies and lightened the meat. The best part: This is a slow cooker recipe, so the burgoo will be ready when the horses are loading into the gate.
Categories Poultry Party Party Poultry Other Other Poultry Dinner Poultry Dinner
Yield 8
Number Of Ingredients 17
Steps:
- Dice the pork and chicken into 3/4 inch cubes. Add the meats, onions, carrots, celery, garlic, tomatoes, spices, and stock to a slow cooker. Stir to combine, layer the sweet potatoes on top, then cover and cook on low for 5-6 hours.
- After 5-6 hours, add the lima beans and corn, stir and cook for another 30 minute to an hour.
- Combine the cornstarch with 1/4 cup water, then add to the stew, stir and cook 10 more minutes with the lid off before serving.
- Serve with hot sauce to taste.
- Serves 8 (1 1/4 cups per serving)
Nutrition Facts : Nutritional Info Servings Per Recipe 8 Amount Per Serving Calories
BURGOO
Steps:
- Saute first 10 ingredients until meat is browned. Add all other ingredients and bring to a rapid boil. Reduce to simmer and cook a minimum of 3 hours. Burgoo should cook overnight. Serve in a traditional bread bowl.
TRADITIONAL KENTUCKY BURGOO
This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
Provided by TonyEditor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 22
Steps:
- Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
- Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
- Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
- Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
- Discard bay leaves before serving stew in bowls.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g
BURGOO
Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
Provided by Julesong
Categories Meat
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
- Cover and cook til meat is tender, about 1 hour.
- Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.
- Cube beef and chicken; set aside.
- Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
- To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
- Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
- With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
- Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
- Blend flour and reserved bacon drippings; stir into stew.
- Cook until stew thickens. Salt to taste.
- Garnish with parsley and serve hot with baking powder biscuits for a great meal.
Nutrition Facts : Calories 327.9, Fat 14, SaturatedFat 4, Cholesterol 70.4, Sodium 583.8, Carbohydrate 23.8, Fiber 4.6, Sugar 6.2, Protein 27.3
BURGOO
Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
- Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
- Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3
KENTUCKY BURGOO
Burgoo is a traditional Kentuckian stew made from a mixture of ingredients, and served commonly at the Kentucky Derby. Serve this hearty dish Southern-style with cornbread and mint juleps to celebrate this year's Derby on May 5th!
Provided by GingerThorton
Categories Soups, Stews and Chili Recipes Stews
Time P2DT10h20m
Yield 20
Number Of Ingredients 17
Steps:
- Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.
- Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate.
- Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil.
- Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight.
- Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 49.7 g, Cholesterol 81.6 mg, Fat 25.6 g, Fiber 9.7 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 975 mg, Sugar 14.7 g
LAKES BURGOO
When I was visiting a friend in Kentucky, I was treated to this delicious local dish. It's both hearty and healthy ... I simply love it! -Donna Reavis, Crofton, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat; simmer for 1 to 1-1/4 hours or until potatoes are tender.
Nutrition Facts :
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