Kentucky Burgoo Recipe
YIELD
8 to 10 servings
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
- 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. 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
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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. 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.
SERVING SUGGESTIONS
Serve warm with corn bread or biscuits. This stew is even better the next day and it freezes well.
THANKS TO
Savory Spice Test Kitchen
NUTRITION
Savory Spice Test Kitchen
NUTRITION
Dairy-Free
Gluten-Free
Nut-Free
