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.



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.


8 to 10 servings

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Savory Spice Shop Ingredients
Worcestershire Sauce Powder 4 floz bottle $5.25
Roman Pepper Steak Seasoning 2 floz bottle $5.00
Pike's Peak Butcher's Rub 1 oz bag $3.15
Hudson Bay Beef Spice 1 oz bag $2.35
Limnos Lamb Rub 1 oz bag $2.30
Garlic, Dehydrated: Minced 1 oz bag $2.20
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