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!
- Preparation:
- Cooking:
- Total:
- Serves: 12 persons
Ingredients
- 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
Instructions
Step 1
Heat 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 2
Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.Step 3
Stir 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 4
Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.Step 5
Discard bay leaves before serving stew in bowls.