Kentucky Burgoo
Burgoo is often cooked in large quantities for events and barbecues. Enjoy this stew with cabbage, potatoes, okra, and lima beans.
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 1(3- to 4-pound) chicken (whole)
- 1 ½pounds beef stew meat
- 3cups chicken broth
- 2cups beef broth
- 2cups water
- 1 ½teaspoons black pepper (coarsely ground, plus more to taste)
- ½teaspoon cayenne pepper
- 3(12- to 15-ounce) cans whole kernel corn (drained)
- 3(14 1/2-ounce) cans diced tomatoes
- 1(29-ounce) can tomato puree
- 12small potatoes
- 2green peppers (finely chopped)
- 2cups onion (chopped)
- 1medium head cabbage (finely chopped)
- 1pound carrots (sliced)
- 1 ½cups butter beans (or lima beans, fresh or frozen)
- 1cup fresh okra (sliced)
- 2to 4 teaspoons salt (to taste)
- ¼to 1/2 cup Worcestershire sauce
Instructions
Step 1
Gather the ingredients.Step 2
In a large pot, add the chicken and beef in the chicken broth, beef broth, and water with coarsely ground pepper and cayenne pepper. Simmer until the chicken and meat are very tender, about 30 to 45 minutes.Step 3
Remove the bones and dice and shred chicken and beef. Return to the liquid.Step 4
Add the corn, diced tomatoes, tomato puree, potatoes, bell pepper, onions, cabbage, carrots, butter beans, and okra. Season with a little of the salt and pepper and the Worcestershire sauce.Step 5
Cook on low for 2 to 3 hours, stirring occasionally from the bottom to keep from scorching. Add water, if necessary, to keep from sticking. Taste and add salt as needed.Step 6
Serve hot and enjoy!