Burgoo

This Kentucky classic is basically the ultimate “throw everything good into one pot and let magic happen” recipe that’ll make your house smell like heaven for hours.

Burgoo is the kind of hearty, soul-warming stew that turns a regular Tuesday into something special, with tender chunks of three different meats swimming in a rich, savory broth that’s been simmering away all afternoon.

The beauty of this recipe lies in its forgiving nature – it’s practically impossible to mess up, and it actually gets better the longer it sits, making it perfect for feeding a crowd or having amazing leftovers for days.

You’ll get that satisfying feeling of being a total kitchen hero when the aroma starts wafting through your home, drawing everyone to the kitchen with curious “what’s cooking?” questions.

This isn’t just stew – it’s a complete meal in a bowl that combines the best of barbecue flavors with comfort food satisfaction, creating something that’s both rustic and absolutely delicious.

Warning: making this will result in people asking for the recipe, begging you to make it again, and possibly showing up at your door with hopeful expressions and empty bowls.

Ingredients

For the meat base

• 2 tablespoons olive oil
• 2 pounds pork shoulder, cut into chunks
• 2 pounds chuck roast or other stew meat, cut into chunks
• 2 pounds bone-in chicken pieces (legs and thighs work best)

For the vegetable foundation

• 1 large onion, chopped
• 1 large green pepper, chopped
• 2-3 jalapeño peppers, chopped (optional, for heat)
• 3 carrots, peeled and chopped
• 2 celery ribs, chopped
• 1 cup okra, chopped (optional)
• 4 cloves garlic, chopped

For the liquid and seasonings

• 8 cups chicken stock or beef stock
• 28 ounces crushed tomatoes (canned or fresh)
• 1 cup BBQ sauce (optional, for tangier flavor)
• Hot sauce to taste, plus more for serving
• 2 bay leaves
• 1 /4 cup Worcestershire sauce
• 3 tablespoons apple cider vinegar
• Salt and pepper to taste

For the final additions

• 3 large potatoes, peeled and diced
• 12 ounces corn (canned or fresh)
• 12 ounces lima beans (canned)

Instructions

Prepare and sear the meats

1. 1 Heat the olive oil in a very large pot (at least 8 quarts) over medium-high heat until shimmering. A cast iron Dutch oven works perfectly for this recipe, providing even heat distribution and excellent browning capabilities.
2. 2 Season the pork shoulder, chuck roast, and chicken pieces generously with salt and pepper on all sides. This seasoning step is crucial for building flavor from the ground up.
3. 3 Working in batches to avoid overcrowding, sear the meats in the hot oil for 3-4 minutes per side until deeply browned. The searing creates a beautiful caramelized crust that adds incredible depth to the final stew. Remove each batch and set aside on a large plate.

Build the flavor base

1. 4 Reduce heat to medium and add the chopped onion, green pepper, jalapeños (if using), carrots, celery, and okra to the same pot. The residual fat and browned bits from the meat will flavor these vegetables beautifully.
2. 5 Cook the vegetables for 5 minutes, stirring occasionally with a wooden spoon, until they begin to soften and the onions become translucent. Stir in the chopped garlic and cook for 1 additional minute until fragrant.

Create the stew base

1. 6 Pour in the chicken stock, crushed tomatoes, BBQ sauce (if using), hot sauce to taste, and bay leaves. Use a wooden spoon to scrape up any browned bits from the bottom of the pot – these add incredible flavor to the broth.
2. 7 Return all the browned meats to the pot along with any accumulated juices. Season with salt and pepper to taste. The liquid should just cover the ingredients; add more stock if needed.
3. 8 Bring the mixture to a gentle simmer, then reduce heat to low, cover, and simmer for 2 full hours. The long, slow cooking time breaks down the tough connective tissues in the meat, creating incredibly tender, fall-apart pieces.

Finish the burgoo

1. 9 Carefully remove the chicken pieces from the pot using tongs. Once cool enough to handle, pull all the meat from the bones and discard the bones and skin. Shred the chicken meat into bite-sized pieces and return it to the pot.
2. 10 Add the diced potatoes, corn, lima beans, Worcestershire sauce, and apple cider vinegar to the pot. The potatoes will help thicken the stew naturally as they cook and break down slightly.
3. 11 Simmer uncovered for 30 minutes, stirring occasionally, until the potatoes are fork-tender and cooked through. Taste and adjust seasoning with salt, pepper, and hot sauce as needed.
4. 12 Remove bay leaves before serving. Ladle into bowls and serve with extra hot sauce on the side for those who like additional heat.

Recommended Equipment and Kitchen Tools

Recommended Tools (for best results)

• Large Dutch oven or heavy-bottomed pot (8+ quarts) – Essential for even heat distribution and preventing scorching during the long cooking process
• Sharp chef’s knife – Makes quick work of chopping all the vegetables and cutting meat into uniform chunks
• Cutting board with grooves – Helps contain juices when cutting raw meat and prevents cross-contamination
• Wooden spoon or silicone spatula – Perfect for stirring without scratching your pot’s surface and scraping up flavorful browned bits

Helpful Upgrades

• Immersion blender – Great for partially blending the stew if you prefer a thicker consistency without losing the chunky texture
• Kitchen scale – Ensures accurate measurements for consistent results, especially when scaling the recipe up or down
• Instant-read thermometer – Helpful for checking that chicken reaches safe internal temperatures during the initial searing

Nice-to-Have Options

• Large ladle – Makes serving much easier and prevents spills when portioning into bowls
• Storage containers – This recipe makes a large batch, so having quality containers for leftovers is invaluable
• Fine-mesh strainer – Useful if you want to strain the broth for an ultra-smooth base, though most people prefer the rustic texture

Recipe Variations and Dietary Modifications

Protein Variations

• Seafood Burgoo – Replace some meat with 1 pound shrimp and 1 pound crab meat, added in the last 10 minutes of cooking
• Game Meat Version – Substitute venison, rabbit, or wild turkey for a more traditional Kentucky-style burgoo
• Lighter Option – Use only chicken and reduce to 4 pounds total meat, or add 1 pound smoked turkey for flavor without extra fat

Vegetable Modifications

• Summer Version – Add fresh corn kernels, zucchini, and green beans in the last 20 minutes
• Winter Adaptation – Include parsnips, turnips, and butternut squash with the potatoes
• Spicy Heat Level – Increase jalapeños and add 1-2 chipotle peppers in adobo sauce for smoky heat

Flavor Profile Changes

• Smoky BBQ Style – Add 2 tablespoons liquid smoke and increase BBQ sauce to 1.5 cups
• Tomato-Forward – Include 2 tablespoons tomato paste with the vegetables and add 1 can diced tomatoes
• Herb-Enhanced – Stir in fresh thyme, oregano, and parsley during the last 15 minutes

Cooking Method Alternatives

• Slow Cooker Version – Brown meats first, then transfer everything to a large slow cooker for 6-8 hours on low
• Pressure Cooker Adaptation – Reduce liquid by half and cook under pressure for 45 minutes, then add final vegetables

Nutritional Information and Health Benefits

Key Nutritional Highlights

This hearty burgoo provides approximately 355 calories per cup, making it a satisfying yet reasonable meal option. The combination of three different proteins delivers an impressive 28-30 grams of high-quality protein per serving, supporting muscle maintenance and satiety. The diverse vegetable content contributes significant fiber (6-8 grams per serving), potassium, vitamin A from carrots, and vitamin C from peppers and tomatoes.

Health Benefits of Main Ingredients

The pork shoulder and chuck roast provide essential iron and B-vitamins, particularly B12 for energy metabolism. Chicken adds lean protein while the bone-in pieces contribute natural collagen that breaks down during cooking, supporting joint health. The tomatoes are rich in lycopene, a powerful antioxidant that becomes more bioavailable through cooking. Okra contributes folate and magnesium, while the lima beans add plant-based protein and additional fiber.

Dietary Considerations

This recipe is naturally gluten-free and dairy-free, making it suitable for many dietary restrictions. The high protein content makes it appropriate for low-carb eating plans when served in moderate portions. The sodium content can be controlled by choosing low-sodium stock and adjusting added salt. For those watching calories, the recipe provides excellent satiety per calorie due to its high protein and fiber content.

Smart Swaps and Ingredient Substitutions

Common Substitutions:

• Pork shoulder → Ground turkey or chicken thighs (reduce cooking time to 1.5 hours)
• Chuck roast → Beef short ribs or brisket (may need additional 30 minutes cooking time)
• Fresh okra → Frozen okra (add directly without thawing) or green beans
• BBQ sauce → Tomato paste plus brown sugar and apple cider vinegar

Budget-Friendly Swaps:

• Bone-in chicken pieces → Chicken leg quarters (often the most economical option)
• Fresh vegetables → Frozen mixed vegetables (add in final 20 minutes)
• Homemade stock → Quality bouillon cubes or paste with water
• Fresh corn → Frozen or canned corn (drain if using canned)

Pantry Emergency Substitutions:

• Lima beans → Navy beans, cannellini beans, or black-eyed peas
• Worcestershire sauce → Soy sauce mixed with a splash of vinegar
• Apple cider vinegar → White wine vinegar or lemon juice
• Fresh garlic → Garlic powder (1 teaspoon equals 4 cloves)

Pro Tips for Substitutions:

• When using ground meat instead of chunks, brown it first then add in the last 30 minutes to prevent overcooking
• Frozen vegetables should be added later in the cooking process to maintain texture
• If substituting dried beans for canned, soak overnight and parboil before adding to the stew

Make It Diabetes-Friendly

Carb Reduction Strategies:

• Replace potatoes → Cauliflower florets or turnips (reduces carbs by approximately 20-25 grams per serving)
• Limit corn → Use only 6 ounces instead of 12 ounces, or substitute with diced bell peppers
• Choose sugar-free BBQ sauce → Reduces added sugars by 8-12 grams per serving
• Increase non-starchy vegetables → Add extra celery, peppers, and okra for volume without carbs

Portion & Timing Tips:

• Recommended serving size: 1 cup contains approximately 15-18 grams net carbs with modifications
• Pair with protein-rich sides: Serve with a small side salad with olive oil dressing
• Meal timing: The high protein content helps stabilize blood sugar when eaten as a main meal
• Fiber boost: The 6-8 grams of fiber per serving helps slow carbohydrate absorption

Blood Sugar Management:

• Protein content (28-30 grams per serving) helps prevent blood sugar spikes
• Healthy fats from olive oil and meat provide sustained energy
• Complex carbs from vegetables digest more slowly than simple starches

Total Carb Reduction: Modified version contains approximately 12-15 grams net carbs per cup versus 18-22 grams in the original recipe.

Perfect Pairing Suggestions

Beverage Pairings

A robust red wine like Zinfandel or Cabernet Sauvignon complements the rich meat flavors beautifully, while a cold beer – particularly a brown ale or porter – enhances the smoky, barbecue notes. For non-alcoholic options, sweet tea is the traditional Kentucky choice, though sparkling water with lime cuts through the richness nicely. Coffee surprisingly pairs well due to the stew’s deep, complex flavors.

Side Dish Recommendations

Cornbread or buttermilk biscuits are classic accompaniments that soak up the flavorful broth perfectly. A simple coleslaw with vinegar dressing provides acidic contrast and fresh crunch. Pickled vegetables – especially pickled onions or cucumber pickles – cut through the richness and cleanse the palate between bites. Mac and cheese turns this into an ultimate comfort food feast.

Complete Meal Ideas

Start with deviled eggs or pimento cheese spread for authentic Southern appetizers. Follow the burgoo with a peach cobbler or bourbon pecan pie for dessert. For entertaining, serve family-style with multiple hot sauce options and let guests customize their heat level. Jalapeño cornbread bridges the gap between side and appetizer perfectly.

Occasion Suggestions

This recipe shines at tailgate parties, family reunions, and cold weather gatherings. It’s perfect for Derby Day celebrations or any time you’re feeding a large group. The make-ahead nature makes it ideal for potluck dinners and camping trips where you can prepare it at home and reheat over a campfire.

Pro Tips and Troubleshooting

Professional Cooking Tips

Don’t skip the meat-searing step – those browned bits (fond) create the flavor foundation for the entire stew. If your burgoo seems too thin, remove the lid during the final 30 minutes of cooking to allow natural reduction. For extra depth, add a parmesan rind during the simmering phase and remove before serving. The stew actually improves after sitting overnight, so consider making it a day ahead for the best flavor development.

Common Mistakes and Solutions

Problem: Meat is tough after cooking. Solution: Ensure you’re simmering, not boiling – high heat will tighten the proteins. Problem: Vegetables are mushy. Solution: Add delicate vegetables like corn and lima beans only in the final 30 minutes. Problem: Bland flavor. Solution: Season in layers – salt the meat before searing, season the vegetables while cooking, and adjust the final seasoning at the end.

Storage and Reheating

Burgoo keeps in the refrigerator for 5 days and freezes beautifully for up to 3 months. When reheating, add a splash of stock or water as the stew thickens when cold. For best results, thaw frozen burgoo overnight in the refrigerator before reheating gently on the stovetop. The flavors continue to meld and improve during storage, making leftovers often better than the original batch.

Make-Ahead and Scaling

This recipe doubles or triples easily for large gatherings – just ensure your pot is large enough. You can prepare through step 8, refrigerate overnight, then continue with the final vegetables the next day. For meal prep, portion into individual containers and freeze for quick weeknight dinners that just need reheating.

This Kentucky classic proves that the best comfort food comes from patience, quality ingredients, and letting time work its magic. Whether you’re feeding a crowd at a backyard gathering or simply wanting to fill your home with incredible aromas, burgoo delivers satisfaction in every spoonful. The beauty lies not just in its rich, complex flavors, but in its forgiving nature – it’s nearly impossible to mess up and only gets better with time. So grab that big pot, embrace the slow-cooking process, and get ready to create something that’ll have everyone asking when you’re making it again.