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Prep Time: 120 Minutes Cook Time: 240 Minutes |
Ready In: 360 Minutes Servings: 8 |
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Burgoo is a stew made with a variety of meats and vegetables and is a Kentucky tradition, often cooked in large pots and for events and barbecues on open fires. Who knows the origin of the word burgoo, it could be from a mispronunciation of the word barbecue to a mispronunciation of bird stew, but the origin remains a mystery. This recipe makes enough to feed an army and when my entire family gets together, that's about what we've got. My husband makes this for his hunting buddies. Adapted from Southern Living. Ingredients:
1 (3 lb) whole chickens |
2 lbs boneless beef chuck roast |
2 lbs pork loin chops, trimmed |
5 quarts water |
1 dressed rabbit (optional) |
1 lb tomato |
5 potatoes, peeled |
5 stalks celery |
4 carrots |
2 onions |
2 green bell peppers |
1 small cabbage |
2 cups frozen whole kernel corn |
1 cup frozen baby lima bean |
1 cup frozen english peas |
6 cloves garlic, minced |
2 quarts beef broth |
1 (32 ounce) bottle ketchup |
2 cups dry red wine |
1 (10 ounce) bottle worcestershire sauce |
1/4 cup white vinegar |
1 tablespoon salt |
1 tablespoon pepper |
1 tablespoon dried thyme |
Directions:
1. Add the first 5 ingredients to a very large stockpot; bring to a boil.
2. Cover, lower heat, and simmer 1 hour or until meats are tender.
3. Remove meats from the stockpot; reserve liquid in the stockpot.
4. Skin, bone, and shed meat; return meat to the stockpot.
5. Chop the next 6 ingredients and shred the cabbage.
6. Add chopped/shredded vegetables and remaining ingredients to the stockpot.
7. Cook over low heat, stirring frequently, for 4 hours.
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