Directions:
- Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
- Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
- Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2395.84 Kcal (10031 kJ) | ||
| Calories from fat | 620.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 68.89g | 106% | |
|---|---|---|---|
| Cholesterol | 997.74mg | 333% | |
| Sodium | 3405.76mg | 142% | |
| Potassium | 5827.69mg | 124% | |
| Total Carbs | 147.15g | 49% | |
| Sugars | 42.67g | 171% | |
| Dietary Fiber | 26.67g | 107% | |
| Protein | 193.99g | 388% | |
| Vitamin C | 183.2mg | 305% | |
| Vitamin A | 9.2mg | 306% | |
| Iron | 36.4mg | 202% | |
| Calcium | 502.8mg | 50% | |
| Amount Per 100 g | |||
| Calories | 82.78 Kcal (347 kJ) | ||
| Calories from fat | 21.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.38g | 106% | |
|---|---|---|---|
| Cholesterol | 34.47mg | 333% | |
| Sodium | 117.68mg | 142% | |
| Potassium | 201.36mg | 124% | |
| Total Carbs | 5.08g | 49% | |
| Sugars | 1.47g | 171% | |
| Dietary Fiber | 0.92g | 107% | |
| Protein | 6.7g | 388% | |
| Vitamin C | 6.3mg | 305% | |
| Vitamin A | 0.3mg | 306% | |
| Iron | 1.3mg | 202% | |
| Calcium | 17.4mg | 50% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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