John Washington
Classic Kentucky Burgoo: A Hearty and Flavorful Stew for All Seasons
Kentucky Burgoo is a rich, hearty stew that has been a staple of gatherings and celebrations in the Southern United States, particularly in Kentucky, for generations. This dish, known for its robust flavors and delightful combination of meats and vegetables, epitomizes comfort food at its finest. Traditionally cooked outdoors in large kettles, burgoo can also be easily prepared in a kitchen. The slow cooking process blends the diverse ingredients into a harmonious and deeply satisfying meal.
Ingredients:
– 1 lb beef stew meat, cut into bite-sized pieces
– 1 lb pork shoulder, cut into bite-sized pieces
– 1 lb chicken thighs, bone-in and skinless
– 2 tbsp vegetable oil
– 2 large onions, chopped
– 4 cloves garlic, minced
– 4 cups beef broth
– 2 cups chicken broth
– 2 cups water
– 2 large potatoes, peeled and diced
– 3 carrots, peeled and sliced
– 2 cups corn kernels (fresh or frozen)
– 2 cups lima beans (fresh or frozen)
– 1 green bell pepper, chopped
– 1 can (14.5 oz) crushed tomatoes
– 1/4 cup apple cider vinegar
– 1/4 cup Worcestershire sauce
– 1 tsp dried thyme
– 1 tsp dried oregano
– 2 bay leaves
– Salt and pepper to taste
– Hot sauce (optional, to serve)
Instructions:
1. Brown the Meats:
In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and pork pieces, browning them on all sides. Remove the browned meat and set it aside. In the same pot, brown the chicken thighs. Once browned, remove and set aside with the other meats.
2. Cook the Vegetables:
In the same pot, add the chopped onions and cook until they are translucent, about 5 minutes. Add the minced garlic and cook for an additional 1-2 minutes, until fragrant.
3. Combine Ingredients:
Return all the browned meats to the pot. Add the beef broth, chicken broth, and water. Bring to a boil, then reduce to a simmer. Add the potatoes, carrots, corn, lima beans, and green bell pepper to the pot.
4. Add Tomatoes and Seasonings:
Stir in the crushed tomatoes, apple cider vinegar, and Worcestershire sauce. Sprinkle in the thyme and oregano. Add the bay leaves, and season with salt and pepper.
5. Simmer:
Cover the pot and let the burgoo simmer on low heat for about 2-3 hours, stirring occasionally. The stew is ready when the meats are very tender and the vegetables are cooked through.
6. Adjust Seasonings:
Remove the chicken thighs, shred the meat, and discard the bones. Return the shredded chicken to the pot. Taste the burgoo and adjust the seasoning with additional salt, pepper, or hot sauce if desired.
7. Serve:
Ladle the hot burgoo into bowls and serve with crusty bread or cornbread on the side. Enjoy the comforting and rich flavors of this traditional dish!
Kentucky Burgoo is a versatile dish perfect for feeding a crowd. It’s even better the next day, as the flavors continue to meld.
