Entree: United States – Appalachian and Southern United States (Kentucky) – Burgoo

Serving Size: 6

Approximate Time

Prep 30 min

Cook 3 hrs 30 min

Total 4 hrs

Ingredients

- 1 whole chicken, about 3 lb (1.4 kg), cut into pieces (approx. 2.5 lb/1.1 kg usable meat)
- 1 lb (454 g) beef chuck, cut into 1-inch pieces
- 1 lb (454 g) boneless pork shoulder, cut into 1-inch pieces
- 4 tbsp (60 ml) vegetable oil or bacon drippings
- 6 oz (170 g) bacon, chopped (optional, adds smoky fat)
- 1 large yellow onion, chopped (about 1 1/2 cups / 200 g)
- 2 large carrots, sliced 1/2-inch (about 2 cups / 240 g)
- 2 stalks celery, sliced (about 1 cup / 120 g)
- 1 green bell pepper, diced (about 150 g)
- 3 cloves garlic, minced
- 2 cups (480 ml) crushed tomatoes (canned)
- 2 tbsp (30 ml) tomato paste
- 8 cups (1.9 L) low-sodium chicken or beef stock
- 2 cups (480 ml) water (as needed)
- 3 ears fresh corn, kernels cut from cob (about 2 cups / 300 g) or 2 cups (300 g) frozen corn
- 2 medium potatoes, peeled and diced 1/2-inch (about 12 oz / 340 g)
- 8 oz (225 g) fresh okra, sliced 1/2-inch (or frozen)
- 2 bay leaves
- 1 tbsp (15 ml) Worcestershire sauce
- 2 tbsp (30 ml) apple cider vinegar
- 2 tsp (10 g) kosher salt, more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) smoked paprika
- 1/4 tsp (1 g) cayenne pepper (optional, or to taste)
- 1 tbsp (8 g) packed brown sugar (optional, balances acidity)
- 1/4 cup (30 g) yellow cornmeal (for final thickening)
- Chopped fresh parsley, for garnish (optional)

Instructions

Short Description:
A hearty Kentucky-style burgoo: a slow-simmered, rustic stew of mixed meats and vegetables finished until thick and deeply flavored. Designed as a complete main-course meal with protein, starch, and vegetables.

Regional Notes:
Kentucky Burgoo traditionally combines several meats—commonly beef, pork, and chicken—with regional vegetables like corn, potatoes, and okra. Long, slow cooking and partial shredding/mashing of meats and veg give this version its characteristic thickness and the layered, smoky-savoury flavor that distinguishes it from simpler regional stews.

1. Pat the beef and pork pieces dry and season lightly with 1 tsp salt and 1/2 tsp pepper. Heat 2 tbsp (30 ml) oil or bacon drippings in a large, heavy Dutch oven over medium-high heat. Brown the beef and pork in batches until a deep crust forms, 4–6 minutes per batch. Transfer browned pieces to a plate.
2. In the same pot, add chopped bacon (if using) and cook until fat renders, about 3–4 minutes. Add the chicken pieces skin-side down and brown briefly, 3–4 minutes per side. Remove chicken and set aside with the other meats.
3. Reduce heat to medium; add remaining 2 tbsp (30 ml) oil if needed. Add onion, carrots, celery, and bell pepper. Sauté until softened and beginning to brown, about 6–8 minutes. Stir in garlic and cook 30 seconds until fragrant.
4. Stir in crushed tomatoes and tomato paste, scraping up browned bits from the bottom of the pot. Cook 2–3 minutes to meld flavors.
5. Return beef, pork, and chicken to the pot. Pour in stock and add enough water to just cover the contents, about 2 cups (480 ml) more if necessary. Add bay leaves, Worcestershire sauce, apple cider vinegar, smoked paprika, cayenne (if using), and brown sugar. Bring to a gentle boil.
6. Reduce heat to low, cover partially, and simmer gently for 2 to 3 hours, stirring occasionally. The long simmer will tenderize the meats and concentrate flavors. Add water if the stew reduces too quickly; you want a thick, stew-like consistency, not dry.
7. After about 2 hours, remove the chicken pieces to a cutting board. Pull meat from the bones and discard bones and skin; chop or shred the chicken meat and return most of it to the pot, reserving a little for garnish if desired. For extra thickness and body, mash a portion of the beef and pork pieces against the side of the pot with a spoon.
8. Add the diced potatoes and simmer 25–30 minutes. Add corn kernels and sliced okra and simmer another 20–30 minutes, until potatoes are tender and okra has contributed to a silky, thick texture. Adjust seasoning with remaining salt and pepper.
9. To finish thickening, whisk the cornmeal with 1/2 cup (120 ml) cold water until smooth, then stir into the simmering burgoo and cook 5–10 minutes until slightly thickened. (Alternatively, use a tablespoon or two of cornstarch slurry.)
10. Remove bay leaves. Taste and adjust vinegar, Worcestershire, salt, and pepper so the stew has a balanced savory-acid profile. Garnish with chopped parsley and reserved shredded chicken.
11. Serve hot in deep bowls as a complete main-course stew. Classic accompaniments include warm cornbread or crusty bread, but the burgoo itself is a hearty entree.