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Traditional Kentucky Burgoo

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TonyEditor

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!

Ingredients {{adjustedServings}} servings

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Original recipe yields 12 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 366 kcal
  • 18%
  • Fat:
  • 21.2 g
  • 33%
  • Carbs:
  • 21.3g
  • 7%
  • Protein:
  • 22.1 g
  • 44%
  • Cholesterol:
  • 85 mg
  • 28%
  • Sodium:
  • 956 mg
  • 38%

Based on a 2,000 calorie diet

Directions

  1. 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.
  2. Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
  3. 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.
  4. Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
  5. Discard bay leaves before serving stew in bowls.
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Reviews

The Chef's Wife
1
8/1/2012

It was good, but nothing special. Just tasted like a normal stew. I had some leftover raw chicken, pork, & beef from other recipes earlier this week, so it worked well to throw them all together. I added only 1/4 the BBQ sauce it called for, kind of wish I hadn't added any. It really just adds sugar to the soup. It's not a bad standard stew recipe, though.

Carol Hammond
0
12/4/2012

I scaled this recipe back a little (there are just 2 of us). I used lean farm-raised (longhorn lean) stewing beef and farm-raised pork. I didn't used chicken or chicken broth - I used beef broth. I used all spices recommended by this recipe, including Sweet Baby Ray's Hickory & Brown Sugar barbecue sauce. Except for the onion, carrot and potato, I use whatever vegetables we like - it's all good. Serve with sweet corn bread and honey butter. YUMMMMM!