3 lb Ready to Cook BroilerChicken 1 c Chopped Green Pepper 2 lb Beef Shank Cross-cuts 2 tb Packed Dark Brown Sugar 12 c Water 1/4 ts Crushed Dried Red Pepper 1 tb Salt 4 ea Whole Cloves 1/4 ts Pepper 1 ea Clove Garlic, Minced 6 ea Slices Bacon 1 ea Bay Leaf 56 oz (2 cns) Tomatoes 4 ea Ears Of Fresh Corn 1 c Cubed Peeled Potatoes 32 oz (2 cns) Butter Beans 2 c Coarsely Chopped Carrots 10 oz Frozen Cut Okra 1 c Chopped Onion 2/3 c Unbleached All-purpose Flour 1 c Chopped Celery In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cub
How To make Burgoo's Videos
Making Daviess County Burgoo
Burgoo is a Daviess County barbecue original. Burgoo is a stew made from mutton, other barbecues meats and vegetables. Each barbecue restaurant and parish cooking team has their own secret recipe and burgoo-making traditions.
KENTUCKY BURGOO | KENTUCKY DERBY 2023
MINT JULEP SWEET TEA & DERBY PIE:
KENTUCKY BURGOO (recipe adapted from simplyrecipes.com) 1 Tbsp. olive oil 1 lb. beef stew meat, cubed 1/2 lb. boneless pork butt, cubed 2 bone-in, skin-on chicken thighs salt & pepper 3 carrots, diced 1 onion, diced 3 cloves of garlic, chopped 2 c. chicken broth 2 c. beef broth 15 oz. crushed tomatoes 1 bay leaf 1 potato, diced 2 Tbsp. Worcestershire sauce 1 c. canned or frozen corn 1 c. frozen lima beans
Preheat 1 Tbsp. olive oil in a large Dutch oven over medium high heat. Season all the meats lightly with salt and pepper. Brown the meats in batches (so as not to crowd the pot and have them steam). Cook each meat on all sides for a few minutes until brown then remove to a plate. Add the chopped carrots and onion and sauté for a few minutes until softened. Add the chopped garlic and cook for about 30 seconds. Add the meat back into the pot. Pour in the chicken broth, beef broth, and crushed tomatoes, and add the bay leaf. Stir to combine. Bring to a simmer. Reduce heat to LOW, cover, and simmer for 2 hours. Remove the chicken thighs. Discard the skin and bones and shred the chicken meat. Add the chicken back to the pot. Add the diced potato. Stir to combine, cover, and simmer for about 30 minutes or until the potatoes are tender. Add the Worcestershire sauce, corn, and lima beans. Stir and simmer for 10 more minutes. Check for seasoning. Shred the pork pieces with two forks before serving. Serve with crusty bread or cornbread. ENJOY!
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Head-to-head burgoo recipe battle kicks off at Against the Grain in Louisville
Many people will face-off at the Annual Burgoo competition.
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Eastern Kentucky Burgoo | Flavors of the Bluegrass | A Kentucky Original Series
This famous Bluegrass stew consists of at least three different meats (usually pork, beef and chicken, although you’ll find veal or lamb, too) and a mixture of potatoes, corn, carrots, onion, celery, lima beans – basically, whatever you can throw in the pot. The slow-cooked, well-seasoned result takes center stage at many a social gathering here, including the Kentucky Derby. Although many consider burgoo a Western Kentucky specialty, you’ll find it on the menu at restaurants statewide.