Search thousands of recipes reviewed by home cooks like you.

Kentucky Burgoo

Kentucky Burgoo

  • Prep

    1 h 10 m
  • Cook

    9 h 10 m
  • Ready In

    2 d 10 h 20 m
GingerThorton

GingerThorton

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!

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 20 servings

Adjust

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

Directions

  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.
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Logan Simon
22

Logan Simon

10/11/2008

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 slow cook for 1 to 2 days.No one ever said making good food was easy but it tastes a billion times better when done right.

Chef Hans
10

Chef Hans

3/21/2008

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 fagul, with a little bit of BBQ, and no heartburn. Will I make it again? Till the day I die!

cactusflower
8

cactusflower

9/3/2008

As a native Kentuckian, I have never tasted anything close to this, especially with the barbeque sauce in it.

Similar recipes

ADVERTISEMENT