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My review
Kentucky Burgoo
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7 reviews
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GingerThorton
"Burgoo is a traditional Kentuckian stew made from a mixture of ingredients, and served commonly at the Kentucky Derby. Serve this hearty dish Southern-style with cornbread and mint juleps to celebrate this year's Derby on May 5th!"
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Ingredients
2 d 10 h 20 m servings 532 calsOriginal recipe yields 20 servings (8 servings)
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Directions
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Prep
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Ready In
- Day one: In a large heavy stockpot, add meat and cover with water. Add 1 teaspoon salt, Italian seasoning, and enough water to completely cover meat. Simmer over medium heat for 1 hour.
- Preheat oven to 375 degrees F (190 degrees C). Remove meat from stock; refrigerate stock for later use. Debone meat, discard bones, and place meat in a roasting pan. Roast meat for 1 1/2 hours in the preheated oven or until tender when pierced with a fork. Cover pan with aluminum foil and refrigerate.
- Day two: Remove stock from refrigerator; skim off and discard top layer of hardened white fat. Pour 4 cups of stock into a heavy stockpot; add potatoes, carrots, 1 can of crushed tomatoes, and 1 teaspoon salt. Cook vegetable mixture over medium-high heat for 20 minutes, stirring occasionally. Cool slightly and refrigerate.
- Preheat oven to 300 degrees F (150 degrees C). Heat olive oil in a small skillet over medium heat. Add the onion. Cook and stir until onion is transparent, 5 to 8 minutes. Set aside. Remove meat from refrigerator and add remaining stock to pan. Cover the roasting pan with a lid or aluminum foil.
- Cook meat for 1 1/2 hours in the preheated oven. Remove the meat from the oven and pour in the salsa, onion, tomato sauce, brown sugar, barbecue sauce, and 1 can crushed tomatoes. Continue roasting for another 1 1/2 hours. Cool slightly and refrigerate overnight.
- Day three: In a large Dutch oven portable roaster or large stock pot, combine meat with the vegetable mixture from the day before, corn, green beans, lima beans, okra, and tomato juice. Cook for 3 hours at 300 degrees F (150 degrees C) if using a roaster, or if using a stock pot, simmer over medium-low heat, stirring occasionally.
Footnotes
- Partner tip: Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Per Serving: 532 calories; 25.6 g fat; 49.7 g carbohydrates; 28.2 g protein; 82 mg cholesterol; 975 mg sodium. Full nutrition
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Reviews
Read all reviews 78 Ratings
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Most helpful positive review
3/21/2008
I didn't follow this to a tee, but as a guide. Man is this good! I have a house full of picky eaters and this went over well with everybody. I find it's like a cross between chili, and pasta fa...
Most helpful critical review
10/11/2008
As a resident of Kentucky I have to say that this tastes nothing like traditional burgoo.It's almost impossible to get the right taste in small batches of burgoo and it's also best to let burgoo...
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10/11/2008
As a resident of Kentucky I have to say that this tastes nothing like traditional burgoo.It's almost impossible to get the right taste in small batches of burgoo and it's also best to let burgoo...
3/21/2008
I didn't follow this to a tee, but as a guide. Man is this good! I have a house full of picky eaters and this went over well with everybody. I find it's like a cross between chili, and pasta fa...
1/30/2009
This got rave reviews in my house!! I used wild hog and chicken thighs. Used Rotel for tomatoes and V-8 for Tomato juice. I added bell pepper and 2 Tbsp red pepper puree and did not use any sals...
11/20/2008
Great recipe. I am from Western Ky, but live in Eastern Ky now. This soup is only known in the Western area. I've never found anywhere else in the country that you can get it. Almost every l...
1/16/2012
Not Burgoo, more like a Brunswick Stew but still not quite. This stuff is made from all the leftovers on the buffet at the famous Moonlite BBQ, and its believed the name comes from sluring 'Bird...