Photo Credit: Elise Bauer
Burgoo, is Kentucky’s most famous stew and it usually made for big gatherings such as Derby Day, church socials, barbecues and family picnics in huge kettles. A hearty meat stew, burgoo is most often made with chicken, beef, and lamb simmered with vegetables, beans, tomatoes, Worcestershire, sorghum or molasses, ketchup, vinegar, and spices.
Burgoo predates the Civil War and as legend has it, was invented by a French chef.And in taking it’s culinary origins in that fact, the word burgoo may have derived from the French ragout (pronounced ra-goo), also a term describing a stew.
Nineteenth-century versions of burgoo served around the South frequently included squirrel, opossum, and rabbit, and was gently simmered and stirred for up to 24 hours. Like a mulligan stew, it’s sort of a empty-the-fridge recipe. Burgoos typically have at least three different meats, and plenty of vegetables such as corn, okra, and lima beans.
While modern day cooks applaud the stamina of those early chefs, these days a good burgoo can be made in four to six hours. That is still a commitment, to be sure, but the results—spicy, stick-to-your-ribs comfort food—are worth it. Like gumbo found in Gulf Coast, burgoo has many variations. In keeping with the food theme of using Kentucky bourbon, this version uses bourbon in the stock, which we are certainly partial to.
As with most stews, burgoo is even better the second day. It’s excellent as a Sunday dinner when you want lunches for the coming week.
Serves 12 to 14
2 pounds pork shank
2 pounds veal shank
2 pounds beef shank
2 pounds breast of lamb
One 4-pound chicken, cut into eight pieces
7 quarts cold water
1 quart chicken stock
1 1/2 pounds potatoes, peeled and diced
1 1/2 pounds onions, diced
1 bunch carrots, peeled and sliced thickly
2 green peppers, seeded and chopped
One 28-ounce can of crushed tomatoes
2 tablespoons tomato paste
2 tablespoons brown sugar
2 cups whole corn, fresh or canned
2 pods red pepper
2 cups okra, sliced
1/2 cup chopped parsley
1 teaspoon dried thyme
2 cups dry lima beans
1 cup diced celery
3/4 cup Kentucky bourbon
Salt and pepper, to taste
Tabasco, to tatste
Worcestershire sauce, to taste
Put the pork, veal, beef, lamb, and chicken into a large pot or Dutch oven. Add the water and chicken stock and bring it to a boil slowly. Simmer until meat is tender enough to fall off the bones, about 4 to 6 hours.
Lift the meat out of the stock. Cool the meat, remove it from the bones, and chop it. Return the chopped meat to the stock.
Add the potatoes, onions, carrots, green peppers, tomato tomato paste brown sugar, corn, red pepper, okra, parsley, thyme, lima beans, celery, and bourbon, to the meat and stock. Add salt and pepper to taste. Allow the stew to simmer over low heat until very thick about 6 hours.
Season to taste with the salt, pepper and serve with a good crusty bread.
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