Kentucky Burgoo Stew with Mixed Meats is a legendary Southern dish steeped in tradition and rich history. Originating in Kentucky, burgoo was often prepared as a communal stew at social gatherings, utilizing a mix of available meats and fresh vegetables.
What sets burgoo apart is its hearty, slow-cooked flavor, melding various meats—commonly beef, pork, chicken, and sometimes game—with corn, lima beans, okra, and tomatoes into a thick, savory stew. This dish is comfort food at its finest, perfect for cold weather, family dinners, or community events, and is a testament to Southern ingenuity and heartwarming cooking.
Why I Love This Recipe
I love this recipe because it’s the ultimate one-pot meal that delivers layers of flavor and texture.
The combination of mixed meats, aromatic vegetables, and slow-cooked seasonings creates a rich, satisfying stew that warms both the body and soul. Each bite is hearty, flavorful, and a true taste of Kentucky tradition.
Why This Is a Must-Try Dish
- Classic Southern recipe with deep-rooted history
- Extremely hearty and filling, perfect for cold days
- Combines a variety of meats and vegetables for rich flavor
- Excellent for make-ahead meals or large gatherings
- A versatile stew that can be customized to taste
Preparation Time, Cooking Time & Servings
Preparation Time: 30 minutes
Cooking Time: 3–4 hours (slow simmer)
Total Time: Approximately 4–4½ hours
Servings: 6–8 servings
Calories: Approximately 450 calories per serving
Course: Main Dish / Stew
Cuisine: Southern American
Ingredients
- 1 lb beef chuck, cubed
- 1 lb pork shoulder, cubed
- 1 lb chicken thighs or drumsticks, bone-in
- 2 tablespoons vegetable oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 cups corn kernels (fresh, canned, or frozen)
- 1 cup lima beans or butter beans
- 2 medium potatoes, peeled and diced
- 2 cups diced tomatoes (canned or fresh)
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cups beef or chicken broth
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper (optional)
- 2 teaspoons Worcestershire sauce
- Salt and black pepper, to taste
- Fresh parsley or thyme for garnish
Cooking Directions
- Brown the beef and pork in oil.
- Add chicken and brown lightly.
- Sauté onions and garlic until fragrant.
- Add broth, tomatoes, and seasonings.
- Stir in vegetables and simmer until meats are tender and stew is thickened.
- Shred chicken meat from bones and return to pot before serving.
Step-by-Step Preparation Method
Step 1: Brown the Meats
Heat oil in a large heavy pot or Dutch oven. Brown beef and pork on all sides. Remove and set aside. Add chicken and brown lightly.
Step 2: Sauté Aromatics
In the same pot, cook onions until soft. Add garlic and sauté for 30 seconds until fragrant.
Step 3: Build the Stew Base
Return meats to the pot. Add broth, diced tomatoes, Worcestershire sauce, smoked paprika, cayenne, salt, and pepper.
Step 4: Add Vegetables
Stir in corn, lima beans, potatoes, and bell peppers. Bring to a gentle boil.
Step 5: Simmer Slowly
Reduce heat to low and simmer, partially covered, for 3–4 hours. Stir occasionally and add more broth if needed.
Step 6: Shred Chicken and Finish
Remove chicken bones, shred meat, and return to stew. Simmer an additional 15 minutes uncovered to thicken. Adjust seasoning.
How to Serve
Serve Kentucky Burgoo Stew hot with cornbread, biscuits, or over rice. Garnish with fresh parsley or thyme for added freshness. This stew pairs beautifully with a simple green salad or coleslaw.
Recipe Tips
- Use a mix of meats for authentic flavor
- Simmer slowly to develop deep, layered taste
- Stir occasionally to prevent sticking
- Adjust thickness with additional broth or water
- Add more vegetables according to taste
Variations
Spicy Burgoo: Increase cayenne or add hot sauce.
Vegetable-Heavy: Add okra, carrots, or cabbage.
Game Meat Version: Include rabbit, venison, or squirrel for traditional authenticity.
Slow Cooker Version: Cook on low for 8 hours for convenience.
Low-Sodium: Use reduced-sodium broth and season carefully.
Freezing and Storage
Refrigerator:
Store in an airtight container for up to 4 days.
Freezing:
Freeze for up to 3 months. Reheat gently on the stove over low heat, adding a little broth if needed.
Special Equipment Needed
- Large heavy-bottomed pot or Dutch oven
- Wooden spoon or ladle
- Sharp knife and cutting board
- Measuring cups and spoons
Conclusion
Kentucky Burgoo Stew with Mixed Meats is a hearty, flavorful stew that exemplifies Southern comfort food at its best. With tender meats, fresh vegetables, and rich, slow-cooked seasonings, it’s perfect for feeding a family or impressing guests at a gathering. This traditional recipe brings history, warmth, and bold flavor to your table, making it a must-try for anyone who loves classic Southern cuisine.
Kentucky Burgoo Stew with Mixed Meats
Description
Kentucky Burgoo Stew with Mixed Meats is a legendary Southern dish steeped in tradition and rich history. Originating in Kentucky, burgoo was often prepared as a communal stew at social gatherings, utilizing a mix of available meats and fresh vegetables.
Ingredients
Instructions
-
Brown the Meats : Heat oil in a large heavy pot or Dutch oven. Brown beef and pork on all sides. Remove and set aside. Add chicken and brown lightly.
-
Sauté Aromatics : In the same pot, cook onions until soft. Add garlic and sauté for 30 seconds until fragrant.
-
Build the Stew Base : Return meats to the pot. Add broth, diced tomatoes, Worcestershire sauce, smoked paprika, cayenne, salt, and pepper.
-
Add Vegetables : Stir in corn, lima beans, potatoes, and bell peppers. Bring to a gentle boil.
-
Simmer Slowly : Reduce heat to low and simmer, partially covered, for 3–4 hours. Stir occasionally and add more broth if needed.
-
Shred Chicken and Finish : Remove chicken bones, shred meat, and return to stew. Simmer an additional 15 minutes uncovered to thicken. Adjust seasoning.
