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Brief overview
Kentucky Burgoo is the kind of dish that brings people together. It’s a thick, meaty stew that’s as much about community as it is about flavour. Traditionally cooked in large kettles over open fires, it’s a staple at gatherings, especially in the American South.
What makes Burgoo stand out is its generosity. It’s not a dish with strict rules, but one that welcomes variety. A mix of meats, vegetables, and spices simmered slowly until everything blends into a rich, hearty bowl. It’s rustic, filling, and deeply rooted in tradition.
What Is Kentucky Burgoo?
Burgoo is a slow cooked stew made with multiple meats and a medley of vegetables. It’s thickened naturally by long simmering, with the ingredients breaking down just enough to create a cohesive, spoonable meal.
The meat can include pork, beef, chicken, or even game like rabbit or mutton. The vegetables are equally varied, often including potatoes, corn, okra, and beans. The result is a deeply savoury dish with a texture somewhere between soup and porridge.
Ingredients and Taste
The flavour of Burgoo is layered and robust. The meats are browned and simmered until tender, releasing their juices into the broth. Vegetables add sweetness and body, while herbs like thyme and bay leaf bring warmth and depth.
Worcestershire sauce is often added for a tangy, umami kick, and a touch of spice from black pepper or hot sauce gives it a gentle heat. The taste is bold but balanced, with each spoonful offering a mix of textures and flavours that feel both familiar and satisfying.
A Taste of History
Burgoo’s origins are as varied as its ingredients. Some trace it to French sailors who made a similar stew at sea, while others credit Civil War cooks who used whatever meat they could find. One popular story links it to Gus Jaubert, a French chef who fed troops with a version of the dish in the 1800s.
Over time, Burgoo became a fixture at Kentucky events, especially horse races and political gatherings. It was often cooked in massive batches, stirred with boat paddles, and served with cornbread or crackers. It wasn’t just food, it was part of the occasion.
Today, Burgoo is still served at racetracks like Keeneland and at community fundraisers across the state. While modern recipes may skip the squirrel or wild game of the past, the spirit of the dish remains the same. It’s about making something hearty and memorable from what’s on hand.
In a world of fast meals and fleeting trends, Kentucky Burgoo stands as a reminder of slower cooking and shared tables. It’s a dish that doesn’t just feed, it connects. And that’s what makes it worth returning to, time and again.
How to make Traditional Kentucky Burgoo
Kentucky Burgoo is a deeply rooted Southern stew, known for its generous mix of meats and vegetables. It’s a dish that thrives on slow simmering, allowing flavours to meld into a rich, hearty bowl. Expect a thick, savoury texture and a deeply satisfying finish. See the recipe card at the bottom for printable directions
Ingredients
- 1 tablespoon vegetable oil
- 250 g pork shoulder, cut into chunks
- 250 g beef stew meat, cut into chunks
- 2 bone-in chicken thighs
- 750 ml chicken stock
- 1 medium onion, diced
- 1 green bell pepper, diced
- 1 celery stalk, diced
- 1 carrot, diced
- 2 cloves garlic, minced
- 1 medium potato, peeled and diced
- 150 g frozen or fresh corn
- 150 g green beans, chopped
- 200 g tinned chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1⁄2 teaspoon dried thyme
- 1⁄2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Hot sauce (optional, to serve)
Cooking Instructions
Step 1: Brown the Meats
Heat the oil in a large heavy pot over medium heat. Add the pork and beef in batches, browning on all sides. Remove and set aside. This step builds the base flavour of the stew.
Step 2: Sear the Chicken
Add the chicken thighs to the same pot and sear for 3 to 4 minutes per side. Remove and set aside with the other meats. The browned bits left behind will enrich the broth.
Step 3: Sauté the Aromatics
In the same pot, add the onion, bell pepper, celery, and carrot. Cook for 6 to 8 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
Step 4: Build the Broth
Return all the meats to the pot. Pour in the chicken stock and add the bay leaf, thyme, paprika, Worcestershire sauce, and vinegar. Bring to a boil, then reduce to a gentle simmer.
Step 5: Simmer the Base
Cover and simmer for 1 hour, skimming off any foam. This slow cooking allows the meats to tenderise and the flavours to deepen.
Step 6: Add Vegetables
Stir in the potatoes, tomatoes, corn, and green beans. Season with salt and pepper. Simmer uncovered for another 45 minutes, stirring occasionally to prevent sticking.
Step 7: Shred the Chicken
Remove the chicken thighs, discard the bones and skin, and shred the meat. Return the shredded chicken to the pot and stir through.
Step 8: Adjust the Texture
If the stew is too thin, mash a few potatoes against the side of the pot to thicken. If too thick, add a splash of water or stock. Simmer for 10 more minutes.
Step 9: Rest the Stew
Turn off the heat and let the stew rest for 10 minutes. This helps the flavours settle and the texture to even out before serving.
Step 10: For Serving
Ladle into bowls and serve hot with cornbread or saltine crackers. Offer hot sauce on the side for those who like a bit of heat. Garnish with chopped parsley if desired.
Cooking Tips for Perfect Kentucky Burgoo
- Use bone-in chicken for a richer broth
- Brown the meats well to develop depth of flavour
- Simmer slowly to allow the ingredients to meld
- Adjust thickness by mashing potatoes or adding stock
- Let the stew rest before serving for best flavour
Kentucky Burgoo (Mixed Meat Stew)
Ingredients
- 1 tablespoon vegetable oil
- 250 g pork shoulder cut into chunks
- 250 g beef stew meat cut into chunks
- 2 bone-in chicken thighs
- 750 ml chicken stock
- 1 medium onion diced
- 1 green bell pepper diced
- 1 celery stalk diced
- 1 carrot diced
- 2 cloves garlic minced
- 1 medium potato peeled and diced
- 150 g frozen or fresh corn
- 150 g green beans chopped
- 200 g tinned chopped tomatoes
- 1 tablespoon Worcestershire sauce
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 bay leaf
- Salt and black pepper to taste
- Hot sauce optional, to serve
Instructions
- Heat the oil in a large heavy pot over medium heat. Add the pork and beef in batches, browning on all sides. Remove and set aside. This step builds the base flavour of the stew.
- Add the chicken thighs to the same pot and sear for 3 to 4 minutes per side. Remove and set aside with the other meats. The browned bits left behind will enrich the broth.
- In the same pot, add the onion, bell pepper, celery, and carrot. Cook for 6 to 8 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Return all the meats to the pot. Pour in the chicken stock and add the bay leaf, thyme, paprika, Worcestershire sauce, and vinegar. Bring to a boil, then reduce to a gentle simmer.
- Cover and simmer for 1 hour, skimming off any foam. This slow cooking allows the meats to tenderise and the flavours to deepen.
- Stir in the potatoes, tomatoes, corn, and green beans. Season with salt and pepper. Simmer uncovered for another 45 minutes, stirring occasionally to prevent sticking.
- Remove the chicken thighs, discard the bones and skin, and shred the meat. Return the shredded chicken to the pot and stir through.
- If the stew is too thin, mash a few potatoes against the side of the pot to thicken. If too thick, add a splash of water or stock. Simmer for 10 more minutes.
- Turn off the heat and let the stew rest for 10 minutes. This helps the flavours settle and the texture to even out before serving.
- Ladle into bowls and serve hot with cornbread or saltine crackers. Offer hot sauce on the side for those who like a bit of heat. Garnish with chopped parsley if desired.
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