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
Cooking with bourbon | Burgoo
Kentucky's famous stew is made stronger with the addition of bourbon in this recipe created by an Evan William's Cooking Contest winner.
Click here for the full written recipe:
And find more videos from the Courier-Journal's Spirited Kitchen series here:
Burgoo
Discover the western Kentucky soup/stew of mutton and vegetables known as burgoo … pronounced BUR-goo.
Chef Ed Prepares Burgoo
Go to to download a PDF copy of the recipe.
Lawrenceburg Burgoo Festival
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Burgoo Recipe
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Kentucky Burgoo & Bourbon Cider Punch
Stacey makes a classic, hearty Kentucky stew and Jessica concocts a Bourbon cider punch.