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Test Kitchen Approved

Kentucky Burgoo

Recipe By Savory Spice Test Kitchen

Yields

6 to 8 servings

Recipe By Savory Spice Test Kitchen

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.

Serving Suggestions

Serve warm with corn bread or biscuits. This stew is even better the next day and it freezes well.

Ingredients

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


1 Tbsp. seasoning of choice:






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)



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  • Reduced Sodium Chicken Broth Concentrate

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Directions

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. 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.