Kentucky Burgoo

• 2 tablespoons vegetable oil
• 1 pound beef stew meat, cubed
• 1 pound pork shoulder, cubed
• 1 pound smoked sausage, sliced
• 2 cups diced onions
• 1 cup diced bell peppers
• 1 cup diced celery
• 4 cloves garlic, minced
• 2 cups diced tomatoes
• 4 cups chicken broth
• 2 cups beef broth
• 1 cup diced potatoes
• 1 cup diced carrots
• 2 tablespoons Worcestershire sauce
• 2 tablespoons tomato paste
• 1 tablespoon smoked paprika

Steps

1. 1 Heat oil in a large pot over medium-high heat.
2. 2 Brown the beef and pork in batches, then set aside.
3. 3 Add sausage to the pot and cook until browned.
4. 4 Add onions, bell peppers, and celery; cook until softened.
5. 5 Stir in garlic and cook for another minute.
6. 6 Return the beef and pork to the pot along with tomatoes, broths, potatoes, carrots, Worcestershire sauce, tomato paste, and paprika.
7. 7 Bring to a boil, then reduce heat, cover, and simmer for 3 hours, stirring occasionally.
8. 8 Adjust seasoning to taste before serving.

Equipment

• Large pot
• Cutting board
• Chef's knife
• Wooden spoon

Variations

• Add beans like kidney or pinto for extra heartiness.
• Include diced okra for a traditional Southern touch.

Substitutions

• Substitute chicken for pork if preferred.
• Use vegetable broth to make it vegetarian.

Pairings

• Cornbread
• Coleslaw

Nutrition

Tips

• For a richer flavor, use a mix of dark and light meats for the chicken.
• This stew tastes even better the next day as the flavors meld together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before reheating.

Serving Suggestions

• Serve with cornbread for a classic Southern meal.
• Pair with a crisp, chilled white wine to cut the richness.

FAQ