KENTUCKY BURGOO
Steps:
- Gather the ingredients.
- In a large pot, add the chicken and beef in the chicken broth, beef broth, and water with coarsely ground pepper and cayenne pepper. Simmer until the chicken and meat are very tender, about 30 to 45 minutes.
- Remove the bones and dice and shred chicken and beef. Return to the liquid.
- Add the corn, diced tomatoes, tomato puree, potatoes, bell pepper, onions, cabbage, carrots, butter beans, and okra. Season with a little of the salt and pepper and the Worcestershire sauce.
- Cook on low for 2 to 3 hours, stirring occasionally from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. Taste and add salt as needed.
- Serve hot and enjoy!
Nutrition Facts : Calories 537 kcal, Carbohydrate 65 g, Cholesterol 108 mg, Fiber 13 g, Protein 45 g, SaturatedFat 4 g, Sodium 884 mg, Sugar 19 g, Fat 13 g, ServingSize Serves 10 to 12, UnsaturatedFat 0 g
TRADITIONAL KENTUCKY BURGOO
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!
Provided by TonyEditor
Categories Soups, Stews and Chili Recipes Soup Recipes Pork Soup Recipes
Time 3h30m
Yield 12
Number Of Ingredients 22
Steps:
- 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.
- Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
- 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.
- Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
- Discard bay leaves before serving stew in bowls.
Nutrition Facts : Calories 361.2 calories, Carbohydrate 21 g, Cholesterol 83.3 mg, Fat 21 g, Fiber 2.7 g, Protein 21.7 g, SaturatedFat 6.3 g, Sodium 635.5 mg, Sugar 8.9 g
KENTUCKY BOURBON BURGOO
Steps:
- 1. Put the pork, veal, beef, lamb, and chicken into a large pot. Add the water and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4-6 hours.
- 2. Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
- 3. Pare the potatoes and onions and dice them. Add them, plus the carrots, green peppers, cabbage, tomato puree, corn, red pepper, okra, parsley, lima beans, celery, and bourbon, to the meat and stock. Allow the stew to simmer until very thick about 6 hours.
- 4. Season to taste with the salt, pepper, Tabasco, steak sauce, and Worcestershire sauce.
BURGOO
Provided by Maggie Green
Categories Soup/Stew Beef Chicken Lamb Tomato Vegetable Kentucky Derby Meat Tailgating Simmer
Yield Makes 1 gallon, about 12 servings
Number Of Ingredients 18
Steps:
- Place the beef, lamb, and chicken in a large Dutch oven. Add the salt and water. Bring to a boil, skimming off any foam that rises to the surface. Reduce the heat, partially cover, and simmer until the beef and lamb are fork tender, about 1 1/2 hours. Remove the beef, lamb, and chicken pieces to a plate and let cool. Strain and measure the broth; it should be about 6 cups. With a paper towel, wipe the inside edges of the Dutch oven to remove any residue clinging to the pot. Pour the broth back into the Dutch oven. Stir in the onion, garlic, mixed vegetables, okra, butter beans, tomatoes, Worcestershire sauce, sorghum or molasses, ketchup, vinegar, cloves, and red pepper flakes. Bring to a simmer and cook for about 1 1/2 hours. Meanwhile, remove the chicken, beef, and lamb from the bones and cut into small pieces. Add the chopped meat to the vegetables and cook for about 1/2 hour to thicken the broth. Season to taste with salt and pepper. Stir in the parsley.
BURGOO
Burgoo is the celebrated stew which helped to make Kentucky famous. It is served on Derby Day, at political rallies, horse sales, picnics, and other outdoor events. Its history dates back to before the Civil War. When available Burgoo includes squirrel, rabbit or other game meat. This is a good party dish. Serve mint juleps first, and hard cider with the Burgoo. Old fashioned wilted lettuce, cracklin' bread, watermelon pickle, and a dessert of Southern pecan pie will make your guests feel as if it really were Derby Day.
Provided by Olha7397
Categories Stew
Time 3h30m
Yield 25 serving(s)
Number Of Ingredients 24
Steps:
- Combine meat, chicken, and water in a very large kettle. Season with salt and bay leaf. Simmer until the meat is tender and falls from the bones. Lift it out, cool, and cut all meat from bones. Cut meat into bite size pieces. Skim off the fat or chill the stock and remove all hardened fat. Return meat and chicken pieces to the stock.
- Peel potatoes and onions, scrape the carrots, and dice the vegetables. Add to stew along with sliced celery, green pepper slivers, tomato puree, tomatoes, hot peppers, corn, okra, lima beans, and cabbage.
- Simmer slowly until stew is thick and vegetables are done, 2 to 3 hours. Burgoo should be thick but still soupy. Season with Worcestershire, A.1. Sauce, cayenne, and additional salt, if needed. Just before serving, sprinkle stew with parsley. Serve in soup plates or bowls. Makes about 25 servings.
- Soups and Stews The World Over.
Nutrition Facts : Calories 411.2, Fat 28.7, SaturatedFat 10.3, Cholesterol 95.6, Sodium 1050.1, Carbohydrate 13.7, Fiber 2.8, Sugar 2.8, Protein 24.3
LAKES BURGOO
When I was visiting a friend in Kentucky, I was treated to this delicious local dish. It's both hearty and healthy ... I simply love it! -Donna Reavis, Crofton, Kentucky
Provided by Taste of Home
Categories Dinner
Time 1h20m
Yield 8 servings (3 quarts).
Number Of Ingredients 14
Steps:
- In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a Dutch oven. Add remaining ingredients. Bring to a boil. Reduce heat; simmer for 1 to 1-1/4 hours or until potatoes are tender.
Nutrition Facts :
BURGOO
Burgoo is a savory stew made from a varying array of ingredients, often cooked in enormous iron kettles outdoors over an open flame. Cooking can take as long as 30 hours and flavor improves as it ages. The current self-proclaimed center of the burgoo universe is Owensboro, Kentucky. It is believed that the word "burgoo" originated during the 17th century on the high seas. Sailors subsisted on an oatmeal-like porridge made from the Middle-Eastern grain, bulgur (or bulghur) wheat. The term first appears in the 1650 book "Adventures by Sea" by Edward Coxere.
Provided by Julesong
Categories Meat
Yield 20 serving(s)
Number Of Ingredients 21
Steps:
- In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
- Cover and 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.
- Cube beef and chicken; set aside.
- Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
- To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
- Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
- With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
- Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
- Blend flour and reserved bacon drippings; stir into stew.
- Cook until stew thickens. Salt to taste.
- Garnish with parsley and serve hot with baking powder biscuits for a great meal.
Nutrition Facts : Calories 327.9, Fat 14, SaturatedFat 4, Cholesterol 70.4, Sodium 583.8, Carbohydrate 23.8, Fiber 4.6, Sugar 6.2, Protein 27.3
KENTUCKY BURGOO
Burgoo is a traditional Kentuckian stew made from a mixture of ingredients, and served commonly at the Kentucky Derby. Serve this hearty dish Southern-style with cornbread and mint juleps to celebrate this year's Derby on May 5th!
Provided by GingerThorton
Categories Soups, Stews and Chili Recipes Stews
Time P2DT10h20m
Yield 20
Number Of Ingredients 17
Steps:
- Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.
- Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate.
- Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil.
- Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight.
- Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.
Nutrition Facts : Calories 531.6 calories, Carbohydrate 49.7 g, Cholesterol 81.6 mg, Fat 25.6 g, Fiber 9.7 g, Protein 28.2 g, SaturatedFat 10.7 g, Sodium 975 mg, Sugar 14.7 g
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- Add the onions, carrots, celery and green pepper to the pot and turn the heat to high. Cook the vegetables until they are well browned; you might need to add a little more oil to the pot. When the vegetables have browned, add the garlic and cook for 1 minute. Add back the meats, along with the chicken and beef broths and the tomatoes. Stir to combine and add salt to taste. Bring to a simmer, cover, reduce the heat and simmer gently for 2 hours.
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