Burgoo
Published March 28, 2025
- Total Time
- 4¾ hours
- Prep Time
- 45 minutes
- Cook Time
- 4 hours
- Rating
- Comments
- Read comments
Ingredients
- 12ounces thick-cut bacon, cut into ½-inch pieces
- 2pounds pork butt, cut into 2-inch pieces
- Salt and pepper
- 2pounds beef stew meat, cut into 2-inch pieces
- 2skin-on, bone-in whole chicken leg quarters (about 1½ pounds)
- 3stalks celery, diced
- 1medium yellow onion, diced
- 1green bell pepper, diced
- 3small carrots, roughly chopped into 1-inch pieces
- 1½tablespoons poultry seasoning
- 4garlic cloves, minced
- 2tablespoons fresh thyme leaves or ½ tablespoon dried thyme
- 3fresh or dried bay leaves
- 1(28-ounce) can crushed tomatoes
- ½cup barbecue sauce, homemade or store-bought
- 6cups unsalted chicken stock
- 3russet potatoes
- 2cups finely chopped green cabbage (about half a medium cabbage)
- 16ounces (3 cups) frozen corn
- 12ounces (3 cups) frozen lima beans
- 12ounces (3 cups) frozen okra
- 3tablespoons Worcestershire sauce
- ¼cup apple cider vinegar
- Crusty bread or cornbread, for serving
- Hot sauce, for serving
Nutritional analysis per serving (10 servings)
799 calories; 39 grams fat; 13 grams saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 6 grams polyunsaturated fat; 57 grams carbohydrates; 9 grams dietary fiber; 14 grams sugars; 60 grams protein; 1855 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the bacon in a large (9-quart) pot or Dutch oven, spreading the slices out as evenly as possible. Heat on medium-low, turning occasionally, until the bacon is crisp, 7 to 8 minutes. Using a slotted spoon or tongs, transfer the bacon to a small bowl, reserving the fat in the pot.
- Step 2
Increase the heat to medium-high. Season the pork butt with salt and pepper and then, working in batches, add to the pot and cook until deep brown on each side, 3 to 4 minutes. Transfer to a large bowl. Repeat the seasoning and browning process with the stew meat, and then the chicken leg quarters.
- Step 3
Once all of the meat is browned and in the bowl, add the celery, onion and bell pepper to the pot and cook, stirring frequently, 3 to 4 minutes. As you stir, the moisture from the vegetables will help soften and release the crispy meat bits on the bottom of the pot. Add the carrots and poultry seasoning and cook, stirring often, 4 minutes. Add the garlic, thyme and bay leaves and cook, stirring, 1 minute.
- Step 4
Return the meat and its juices from the large bowl to the pot along with the crushed tomatoes, barbecue sauce and 5 cups chicken stock. Mix everything well, scraping up any remaining crispy bits, and bring to a boil. Reduce heat to maintain a simmer and cook, uncovered, until the meat is fork-tender, 2 to 2½ hours.
- Step 5
While the meat cooks, peel and chop the potatoes into 1-inch cubes and set aside in a bowl of cool water to avoid oxidation.
- Step 6
When the meat is tender, use a slotted spoon or tongs to carefully transfer the meat to a large bowl or cutting board. Remove the skin from the chicken and use tongs to pull the meat from the bones. Discard the skin and bones. Use forks to break the pork and beef into bite-sized pieces. Return the meat to the pot along with the cabbage, drained potatoes and remaining stock. Simmer for 1 hour more.
- Step 7
Add the cooked bacon, corn, lima beans, okra, Worcestershire sauce and vinegar to the pot. Mix well, then cook for another 15 to 20 minutes, until the frozen vegetables are warmed through. Taste for salt and pepper and serve hot, with crusty bread or cornbread, and hot sauce on the side. (Store in the fridge for up to 3 days or in the freezer for up to 1 month in a freezer-safe airtight container.)
Private Notes
Comments
How does a recipe with six and a half pounds of meat and five-plus pounds of vegetables come to "10 servings?"
Part of the tradition is to fast for two days prior to eating Burgoo. Gotta take that into account.
I make burgoo every year for Derby Party and sometimes for Lenten luncheons. I've drawn together 6-7 different recipes, including one from Ky Sen Mitch McConnell, editing them into my own personal recipe. I also include sliced carrots & green peas in mine. Burgoo is essentially throw everything "into the kitchen sink." However, for some reason that I've yet to discover, no version I've ever run across includes green beans... Never, no green beans!
My family’s from a small town in central Illinois and burgoo is a big tradition there. Cooked in large vats outside for big gatherings. Fascinated to see a recipe for it. Didn’t know it was a Kentucky specialty. Maybe people from Kentucky moved there. Like Abe Lincoln. :)
Took this on as a challenge. I halved the recipe except for the tomatoes. Very reluctant to keep half a can of tomatoes in the fridge, so threw the whole can in. Never tried okra before (sorry not easily found in fresh veggie stands in Canada). I bought frozen okra and loved it in the stew.. So okra is now going to be a delightful addition to a number of other favourite dishes. Also, I used edamame beans, cuz I just don’t like Lima beans. Overall, this is the best stew I have made in a while. Also Canadian grocers seem reluctant to call anything ‘pork butt’ (political correctness? eventually figured out we seem to call this pork shoulder, which I used. Was awesome. I used edame beans, not Lima beans and halved the recipe, me
Made as written. A huge hit with a group at a reunion. Served with cornbread. Will make this again!