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Traditional Kentucky Burgoo

TonyEditor

"This is my version of a traditional Kentucky stew recipe my brother brought back after going to school in Louisville. A favorite on Derby Day or any day!"
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Ingredients

3 h 30 m servings 366 cals
Original recipe yields 12 servings

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Directions

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  1. Heat olive oil in an 8-quart pot over medium heat; brown pork and beef cubes in the hot oil, working in batches if necessary.
  2. Stir in chicken broth, chicken pieces, potatoes, and carrots. Bring to a boil, reduce heat to low, and simmer stew for 1 hour.
  3. Stir in stewed tomatoes, barbeque sauce, green beans, okra, corn, onion, green bell pepper, celery, apple cider vinegar, Worcestershire sauce, garlic, bay leaves, salt, black pepper, and hot pepper sauce.
  4. Bring stew back to a boil, reduce heat to low, and simmer 1 more hour.
  5. Discard bay leaves before serving stew in bowls.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 366 calories; 21.2 g fat; 21.3 g carbohydrates; 22.1 g protein; 85 mg cholesterol; 956 mg sodium. Full nutrition

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Reviews

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I scaled this recipe back a little (there are just 2 of us). I used lean farm-raised (longhorn lean) stewing beef and farm-raised pork. I didn't used chicken or chicken broth - I used beef bro...

It was good, but nothing special. Just tasted like a normal stew. I had some leftover raw chicken, pork, & beef from other recipes earlier this week, so it worked well to throw them all together...