How To make Kentucky Burgoo
4 cups water
1 16-oz can tomatoes -- cut up
3/4 pound boneless beef chuck roast, cut into 3/4-
inch cubes 2 teaspoons instant chicken bouillon granules
1 pound meaty chicken pieces
2 cups cubed, peeled potatoes (about 3 med)
1 10-oz pkg frozen succotash
1 10-oz pkg frozen cut okra (I omit this)
1 cup sliced carrots (about 2 carrots)
1/2 cup chopped onion
2 teaspoons curry powder
1 teaspoon sugar
In a 4 1/2-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules. Bring to boiling; reduce heat. Cvoer and simmer for 30 minutes. Add chicken pieces. Return to boiling; reduce heat. Simmer, covered, about 45 minutes more or till beef and chicken are tender. Remove chicken pieces and set aside. Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or till vegetables are tender. Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones. Cut the chicken into bite-size pieces. Add chicken pieces to Dutch oven. Cook about 5 minutes more or till the chicken is heated through.
How To make Kentucky Burgoo's Videos
VIDEO: How to make Kentucky Burgoo
Michael Patria, executive chef of Bar Margot at Four Seasons Hotel Atlanta, shows us how to make his family's Kentucky Burgoo. The perfect stew for your derby party. (Erica A. Hernandez/AJC)
Kentucky Burgoo with a Cajun Twist
I try my hand at a Kentucky Burgoo with a Cajun Twist
Kentucky Burgoo Recipe
This Kentucky burgoo recipe will transport your tastebuds to a Derby Day celebration with chicken, smoked sausage, and beef. The stew also contains veggies like lima beans and okra, as well as crushed tomatoes. The hearty meal is a delicious way to use up leftovers, so feel free to customize it with what you have on hand.
#recipes #beef #stew
Read Full Recipe:
Making Daviess County Burgoo
Burgoo is a Daviess County barbecue original. Burgoo is a stew made from mutton, other barbecues meats and vegetables. Each barbecue restaurant and parish cooking team has their own secret recipe and burgoo-making traditions.
Betty's Keeneland Kentucky Burgoo Soup
Betty demonstrates how to make Keeneland Kentucky Burgoo Soup. Burgoo traditionally has about 5 or 6 meats and a dozen vegetables, so this is a very toned-down version of burgoo from Chef Ed (of Turf Catering) that I think you will enjoy. This is the soup that Rick ordered when we took our recent trip to the Keeneland Horse Race Track and had lunch in the Equestrian Room. Rick loved it! This version of burgoo does not have nearly as many ingredients as traditional Kentucky burgoo, but it tastes wonderful, and is much easier to make!
Note: I tried to make just half of the recipe below. (In some cases I used more than half, plus I added canned whole-kernel corn and 2 teaspoons salt, and I used full strength on the herbs. Burgoo is quite flexible and variable, so feel free to play around with the recipe; burgoo is something you can't go wrong by adding something you like or omitting ingredients you don't like! You will need a large pot or large crock pot for this recipe.)
Keeneland Kentucky Burgoo Soup
1 cup diced celery
1 cup diced carrot
1 cup diced onion
3 pounds stew meat (I used cubed round steak, in order to have less fatty beef.)
12 oz. can tomato puree
2 pounds fresh okra, sliced (I used a 12-oz. package frozen sliced okra.)
1 tablespoon beef base (I used 1 beef bouillon cube.)
1 teaspoon Worcestershire sauce
1 cup sherry wine
3 pounds diced potatoes
1 teaspoon ground thyme
1 teaspoon dry sage
1 teaspoon garlic powder
1 teaspoon dry oregano
water (as needed)
cornstarch (if desired)
I added:
2 teaspoons salt
1 cup canned whole kernel corn
•Brown stew meat with herbs and garlic (Garlic was not listed in the ingredients, but you can use a couple of cloves of garlic, minced [or to taste].)
•Add remaining ingredients and cover with water. (I used a little over 2 cups of water to cover the mix completely.) Bring to a boil and reduce to simmer for a minimum of three hours, stirring occasionally. (Using a crock pot on LOW will take 8 to 10 hours.)
•Before serving, combine water and cornstarch and add it slowly, stirring until the burgoo reaches the desired thickness. (I did not add any cornstarch, because the consistency of my burgoo was acceptable to me.)
From Chef Ed: Burgoo is a great recipe for the crock pot & is excellent served as leftovers as well!!
I hope you enjoy this hearty soup, and Thanks to Chef Ed for another great recipe!—Betty
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