Burgoo

Name: Burgoo
Prep time: 30 min
Cook time: 2 h 30 min
Total time: 3 h
Yield: 24 servings (7-1/2 quarts)
Cuisine: Authentic, North America, Southern
Ingredients: 3 tablespoons olive oil, divided; 2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes; 2 pounds boneless beef chuck roast, cut into 1-1/2-inch cubes; 2 pounds bone-in chicken thighs; 3 medium carrots, cut into 1-inch pieces; 2 celery ribs, cut into 1-inch pieces; 1 large onion, chopped; 1 large green pepper, chopped; 3 garlic cloves, minced; 2 cartons (32 ounces each) reduced-sodium beef broth; 1 can (28 ounces) crushed tomatoes; 3 bay leaves; 2 teaspoons salt; 2 teaspoons dried thyme; 1 teaspoon pepper; 2 medium potatoes, peeled and cubed; 2-1/2 cups frozen lima beans (about 12 ounces); 2-1/2 cups frozen corn (about 12 ounces); 2 cups finely chopped cabbage; 1/4 cup Worcestershire sauce; 3 tablespoons cider vinegar; Hot pepper sauce, optional

Total Time Prep: 30 min. Cook: 2-1/2 hours

Yield 24 servings (7-1/2 quarts)

Test Kitchen Approved

A hearty regional stew, burgoo is chock full of various meats and lots of vegetables simmered long and slow for hours. Invite your friends: It’s meant to feed a crowd!

Ingredients

3 tablespoons olive oil, divided
2 pounds boneless pork shoulder butt roast, cut into 1-1/2-inch cubes
2 pounds boneless beef chuck roast, cut into 1-1/2-inch cubes
2 pounds bone-in chicken thighs
3 medium carrots, cut into 1-inch pieces
2 celery ribs, cut into 1-inch pieces
1 large onion, chopped
1 large green pepper, chopped
3 garlic cloves, minced
2 cartons (32 ounces each) reduced-sodium beef broth
1 can (28 ounces) crushed tomatoes
3 bay leaves
2 teaspoons salt
2 teaspoons dried thyme
1 teaspoon pepper
2 medium potatoes, peeled and cubed
2-1/2 cups frozen lima beans (about 12 ounces)
2-1/2 cups frozen corn (about 12 ounces)
2 cups finely chopped cabbage
1/4 cup Worcestershire sauce
3 tablespoons cider vinegar
Hot pepper sauce, optional

Directions

In a large stockpot, heat 2 tablespoons oil over medium heat. Brown pork in batches; remove and set aside. Repeat with beef and chicken. In same pan, heat remaining 1 tablespoon oil over medium heat. Add carrots, celery, onion and green pepper; cook and stir until tender, 5-7 minutes. Add garlic; cook 1 minute longer.
Add broth, stirring to loosen browned bits from pan. Add tomatoes, bay leaves, salt, thyme and pepper. Return pork, beef and chicken to pan. Bring to a boil. Reduce heat; cover and simmer until meat is very tender, about 2 hours.
Remove chicken to a plate. When cool enough to handle, remove meat from bones; discard skin and bones. Using 2 forks, shred meat into bite-sized pieces. Return meat to stockpot.
Add potatoes, lima beans, corn and cabbage; cover and cook for 30 minutes. Discard bay leaves. Stir in Worcestershire sauce and vinegar. If desired, serve with hot sauce.

Nutrition Facts

1-1/4 cups: 265 calories, 13g fat (4g saturated fat), 67mg cholesterol, 404mg sodium, 15g carbohydrate (4g sugars, 3g fiber), 22g protein.

A Kentucky Derby favorite, this hearty, comforting meat-and-vegetable stew will feed a large crowd. It takes a bit of effort but is worth it. —Taste of Home Test Kitchen

Recipe Creator