Burgoo (Kentucky Meat Stew)

• 2 tablespoons vegetable oil
• 1 pound beef stew meat, cubed
• 1 pound pork shoulder, cubed
• 1 pound smoked sausage, sliced
• 1 large onion, chopped
• 1 bell pepper, chopped
• 4 garlic cloves, minced
• 4 cups beef broth
• 2 cups diced tomatoes
• 1 cup lima beans, fresh or frozen
• 1 cup butterbeans, fresh or frozen
• 1/2 cup tomato paste
• 2 tablespoons Worcestershire sauce
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste

Steps

1. 1 Heat oil in a large pot over medium heat. Add beef and pork, browning in batches.
2. 2 Remove meat and set aside. Add sausage to the pot and cook until browned.
3. 3 Add onion, bell pepper, and garlic to the pot, sautéing until softened.
4. 4 Stir in tomato paste and spices, cooking for 2 minutes.
5. 5 Return meats to the pot. Add broth, diced tomatoes, lima beans, butterbeans, and Worcestershire sauce.
6. 6 Bring to a boil, then reduce heat, cover, and simmer for 3 hours, stirring occasionally.
7. 7 Season with salt and pepper to taste before serving.

Nutrition

Tips

• Use a mix of meats for authentic flavor. Leftover turkey or chicken works well too.
• This stew tastes even better the next day as flavors meld.
• Feel free to add other vegetables like okra or corn for extra texture.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop over low heat.

Serving Suggestions

• Serve with a slice of cornbread for a classic Kentucky meal.
• Pair with a crisp, cold beer for a refreshing contrast.

FAQ