Kentucky Burgoo

7
GingerThorton 0

"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!"

Ingredients

2 d 10 h 20 m {{adjustedServings}} servings 532 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 532 kcal
  • 27%
  • Fat:
  • 25.6 g
  • 39%
  • Carbs:
  • 49.7g
  • 16%
  • Protein:
  • 28.2 g
  • 56%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 975 mg
  • 39%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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Reviews

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  1. 7 Ratings

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As a resident of Kentucky I have to say that this tastes nothing like traditional burgoo.It's almost impossible to get the right taste in small batches of burgoo and it's also best to let burgoo...

I didn't follow this to a tee, but as a guide. Man is this good! I have a house full of picky eaters and this went over well with everybody. I find it's like a cross between chili, and pasta fa...

This got rave reviews in my house!! I used wild hog and chicken thighs. Used Rotel for tomatoes and V-8 for Tomato juice. I added bell pepper and 2 Tbsp red pepper puree and did not use any sals...