How To make Kentucky Burgoo
4 cups water
1 16-oz can tomatoes -- cut up
3/4 pound boneless beef chuck roast, cut into 3/4-
inch cubes 2 teaspoons instant chicken bouillon granules
1 pound meaty chicken pieces
2 cups cubed, peeled potatoes (about 3 med)
1 10-oz pkg frozen succotash
1 10-oz pkg frozen cut okra (I omit this)
1 cup sliced carrots (about 2 carrots)
1/2 cup chopped onion
2 teaspoons curry powder
1 teaspoon sugar
In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat. Cvoer and simmer for 30 minutes. Add chicken pieces. Return to boiling; reduce heat. Simmer, covered, about 45 minutes more or till beef and chicken are tender. Remove chicken pieces and set aside. Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or till vegetables are tender. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones. Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven. Cook about 5 minutes more or till the chicken is heated through.
How To make Kentucky Burgoo's Videos
Kentucky Burgoo (What is That?)
If you like beef, pork, sausage and chicken, you will love this delicious Stew.
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Kentucky Burgoo Recipe
1 1/2 cup cubed or shredded (beef)
1 1/2 cup cubed or shredded (pork)
1 1/2 cup cubed or shredded (chicken)
You can also use Lamb!
1/2 cup smoked sausage
1 cup beef broth
1 cup chicken broth
1 cup vegetable broth
1/2 cup carrots
1/2 cup frozen corn
1/2 cup green beans
1/2 cup lima beans
1/2 cup cubed red potatoes (skin on)
1/2 can of diced tomatoes (in pot)
1/2 can diced tomatoes and 1/2 cup red potatoes blended
1/2 cup yellow squash
1/2 cup diced onions
1/2 cup mushrooms
1/8 cup sugar
1/2 of a stick of butter
1 cup spaghetti sauce
3 ears (corn on the cobb) in small pieces
Salt and Pepper to Taste or:
(two tbls. Tony Chachere's more spice)
cook on medium heat for 2 to 3 hours or
until meat and vegetables are tender!
Slash of Red Wine or Dark Beer (Optional)
Enjoy!
Thanks again for watching! Steve / Sheila / Shotgun Red
Kentucky Burgoo: The history and a modern recipe
Chef Ed Prepares Burgoo
Go to to download a PDF copy of the recipe.
Burgoo
Discover the western Kentucky soup/stew of mutton and vegetables known as burgoo … pronounced BUR-goo.
Burgoo over a campfire
Join Tim Farmer, host of Kentucky Afield, in a tasty recipe that utilizes any of the meats you might still have in the freezer. This is a wonderful Burgoo recipe that is perfect for the deer camp or whenever you go camping.
Classic Burgoo Recipe
Tim shares the basics of making burgoo and punches up the flavor with loads of ingredients and flavors, so thick your spoon will stand up.
RECIPE
Olive oil
11 ounces ground venison
Onion
Rabbit + Broth (see below)**
2 quarts canned tomatoes
2 cups cabbage, chopped
2 cups cooked turkey, chopped small 1 cup red wine
3 teaspoons red currant jelly
1 tablespoon better than bouillon
1 cup carrots
1 cup okra
1-2 cups butter beans
Sugar
3/4 cup chow chow
Pepper
Add olive oil to pan and brown venison and cook onions until soft. Stir in rest of ingredients until combined. Cook on simmer until vegetables are soft. Taste and add seasonings as needed.
**RABBIT AND BROTH RECIPE**
Whole Rabbit Chicken broth Salt
Pepper
2-3 Bouillon Cubes
Brown rabbit in pan and place in enough chicken broth to cover it. Add in seasonings and bouillon cubes and simmer until rabbit is cooked through and falls apart. Pull of bone and discard bones.
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#campfirecooking
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