Recipe: Kentucky Burgoo
Burgoo is Kentucky’s version of the Brunswick stew you see on BBQ menus in Georgia, Alabama, and the Carolinas. There are many regional recipes for Burgoo; some are soup-like and others are thick enough to stand a spoon in. The common ingredient is meat, lots of different kinds and often from leftover barbecue.
- 2 Tbsp. vegetable oil
- 1 large onion, diced
- 2 stalks celery, diced
- 1 green or red bell pepper, diced
- 1 large russet potato, peeled and diced
- 3 Tbsp. Worcestershire sauce powder
- 3 Tbsp. water
- 1 Tbsp. choice of seasoning:
- Roman Pepper Steak Seasoning
- Pikes Peak Butchers Rub
- Hudson Bay Beef Spice
- Limnos Lamb Rub
- 1/2 tsp. dehydrated minced garlic
- 1 (14 oz.) can fire roasted diced tomatoes
- 1 (10 oz.) bag frozen mixed vegetables (e.g. peas, carrots, corn, green beans)
- 1 cup frozen lima beans
- 1 to 2 lbs. mixed smoked or cooked meats (e.g. brisket, pulled pork, chopped mutton, shredded chicken)
- 8 cups beef or chicken broth
- salt & pepper to taste
Heat oil in a large pot over medium heat. Add onions and cook until translucent, about 5 min. Add celery, bell pepper, and potato and cook another 5 min., stirring occasionally. Meanwhile, mix Worcestershire sauce powder with water to convert it to sauce. Add Worcestershire sauce and choice of seasoning to pot of veggies. Stir in all remaining ingredients and bring to a boil. Reduce heat and simmer for 2 to 4 hours, stirring occasionally. The longer the stew simmers, the thicker it will become. Season with salt & pepper to taste before serving.
Serve warm with corn bread or biscuits. This stew is even better the next day and it freezes well.