Traditional Kentucky Burgoo
This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!
- Serves: 12 persons
- 3tablespoons olive oil
- 1pound cubed pork shoulder roast
- 1pound cubed beef stew meat
- 4cups chicken broth
- 1½ pounds bone-in chicken parts
- 2cups diced potatoes
- 1cup diced carrots
- 1(15 ounce) can stewed tomatoes
- 1cup smoky barbeque sauce
- 1cup green beans
- 1cup diced okra
- 1cup corn
- ¾cup diced onion
- 1green bell pepper, seeded and diced
- ½cup diced celery
- ¼cup apple cider vinegar
- 1tablespoon Worcestershire sauce
- 3cloves garlic, chopped
- 3bay leaves
- 1teaspoon salt
- ½teaspoon ground black pepper
- 1dash hot pepper sauce, or to taste
Step 1Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
Step 2Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
Step 3Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
Step 4Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
Step 5Discard bay leaves before serving stew in bowls.