Kentucky Burgoo

does anyone have a recipe or know what Kentucky Burgoo is

like a stew but what’s in it?

Hi Noel! Sorry, I’ve never heard of it but first thing that came to mind was “kangaroo” hehehe :lol: :lol: :stuck_out_tongue:

Aline…silly girl, there’s a man from KY I chat with and He told me about it so there must be a recipe…maybe B-man would know! :smiley: :slight_smile: 8) :lol:

Kentucky Burgoo

1 (3 lb) whole chicken
2 lbs boneless beef chuck roast
2 lbs pork loin chops, trimmed
5 quarts water
1 dressed rabbit (optional)
1 lb tomatoes
5 potatoes, peeled
5 stalks celery
4 carrots
2 onions
2 green bell peppers
1 small cabbage
2 cups frozen whole kernel corn
1 cup frozen baby lima beans
1 cup frozen English peas
6 cloves garlic, minced
2 quarts beef broth
1 (32 ounce) bottle ketchup
2 cups dry red wine
1 (10 ounce) bottle worcestershire sauce
1/4 cup white vinegar
1 tablespoon salt
1 tablespoon pepper
1 tablespoon dried thyme

Add the first 5 ingredients to a very large stockpot; bring to a boil.
Cover, lower heat, and simmer 1 hour or until meats are tender.
Remove meats from the stockpot; reserve liquid in the stockpot.
Skin, bone, and shed meat; return meat to the stockpot.
Chop the next 6 ingredients and shred the cabbage.
Add chopped/shredded vegetables and remaining ingredients to the stockpot.
Cook over low heat, stirring frequently, for 4 hours

Kentucky Burgoo

3 lbs broiler chickens
2 lbs beef shank (Cross-cuts)
12 cups water
1 tablespoon salt
1/4 teaspoon pepper
6 slices bacon
2 (28 ounce) cans tomatoes
1 cup peeled, cubed potatoes
2 cups coarsely chopped carrots
1 cup chopped onions
1 cup chopped celery
1 cup chopped green peppers
2 tablespoons packed dark brown sugar
1/4 teaspoon crushed dried red peppers
4 whole cloves
2 cloves garlic, minced
1 bay leaf
4 ears fresh sweet corn (scraped from cob)
2 (16 ounce) cans butter beans
10 ounces frozen cut okra
2/3 cup unbleached all-purpose flour

In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper.
Cover and cook til meat is tender, about 1 hour.
Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones.
Cube beef and chicken; set aside.
Cook bacon until crisp; drain, reserving drippings. Crumble bacon, set aside.
To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and bay leaf.
Cover and simmer for 1 hour, stirring often. Remove cloves and bay leaf.
With knife, make cuts down center of each row of corn kernels and scrape off of cobs.
Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes.
Blend flour and reserved bacon drippings; stir into stew.
Cook until stew thickens. Salt to taste.
Garnish with parsley and serve hot with baking powder biscuits for a great meal.

Midwest Burgoo

1 lb boneless skinless chicken breasts, cut into bite-size pieces
1-2 tablespoon cooking oil
1 lb boneless beef chuck, cut into 3/4 inch cubes
6 cups water
1 medium onion, chopped
4 teaspoons instant chicken bouillon granules or beef bouillon granules
1 teaspoon dried thyme, crushed
1 medium potato, cut into bite-size pieces
1 (16 ounce) package frozen mixed vegetables (green beans, corn, carrots and peas)
1 cup cubed rutabagas or turnips
1/2 cup coarsely chopped green sweet peppers or sweet red peppers
1/2 cup sliced celery
1 (14 1/2 ounce) can tomatoes, cut up
1/4 teaspoon ground black pepper
salt & freshly ground black pepper, if needed

In a large cooking pot, cook the chicken in 1 tablespoon hot cooking oil until no pink remains; remove the chicken from the pot, cover and chill but reserve the drippings in the pot.
Brown the cubed beef chuck in the remaining drippings in the pot, adding more oil if needed.
Add the water, chopped onion, instant bouillon granules and the dried thyme to the pot; bring the mixture to a boil, reduce heat and simmer, covered, for 1 hour.
Add the remaining ingredients to the cooking pot and stir to combine; return the mixture to boiling, reduce heat and simmer for 30 minutes more, or until vegetables and meat are tender.
Stir in the cooked chicken and heat through; season to taste with some salt and some additional pepper, if you like.

Hi Noel,
That was 3 different recipe wasn’t sure which one you was looking for so hope you find one you like :lol:

well Sky, I have no idea what I was looking for, I have never even heard of Kentucky Burgoo, but a chat friend of mine, who lives in KY said something about the horse races…there’s a place he likes to go…He said he liked a fine cigar, good burbon and Kentucky Burgoo and I asked what that was and he said, go look it up at your recipe forum…bet they could tell ya. All of these recipes look delishious, I can hardly wait to try them, thanks so much!