Kentucky Burgoo

Get ready to experience the ultimate comfort food that’s been warming Kentucky hearts for generations! This hearty, slow-simmered stew is what happens when three meats join forces with a garden’s worth of vegetables in one glorious pot. Kentucky Burgoo isn’t just dinner—it’s a celebration in a bowl that’ll have everyone asking for seconds.

What makes Kentucky Burgoo special is its incredible depth of flavor that only comes from patient cooking. With tender chunks of beef, pork, AND chicken swimming alongside potatoes, lima beans, okra and corn in a rich tomato broth, each spoonful delivers a different delicious surprise. This is the kind of dish that improves with time, making it perfect for meal prep or feeding a hungry crowd at your next gathering.

Ingredients

For the meat base:

• 1 large yellow onion
• 1 medium green bell pepper
• 2 medium carrots
• 2 medium stalks celery
• 4 cloves garlic
• 5 slices bacon (about 4½ ounces total)
• 1½ pounds boneless beef chuck roast or stew meat
• 1½ pounds boneless pork shoulder
• 2 bone-in, skin-on chicken thighs or drumsticks (about 10 ounces total)
• 2½ teaspoons kosher salt, divided
• 1 teaspoon freshly ground black pepper, divided
• 2 tablespoons vegetable oil, plus more as needed

For the stew base:

• 1 (28-ounce) can crushed tomatoes
• 6 cups low-sodium chicken or beef broth, or a combination, divided
• 2 dried bay leaves
• 2 teaspoons dried thyme
• 1 pound russet potatoes (about 2 medium)

For finishing:

• 1 cup frozen lima beans
• 1 cup frozen corn kernels
• 1 cup frozen sliced okra
• 2 tablespoons Worcestershire sauce

Steps

1. Prep your vegetables: Halve and thinly slice 1 large yellow onion (you should have about 2 cups). Dice 1 medium green bell pepper, 2 medium carrots, and 2 medium celery stalks into roughly ¼-inch pieces (about 1 cup each). Mince 4 garlic cloves finely. Having everything prepped before you start cooking makes the process much smoother.
2. Prepare the meats: Cut 5 slices bacon crosswise into ½-inch pieces. Trim any large pieces of fat from 1½ pounds boneless beef chuck roast and 1½ pounds boneless pork shoulder, then cut into rough 2-inch chunks (they’ll shrink during cooking). Season the beef, pork, and 2 bone-in, skin-on chicken pieces evenly with 1½ teaspoons kosher salt and ½ teaspoon black pepper. Patting the meat dry with paper towels before seasoning helps achieve a better sear.
3. Sear the meats: Heat 2 tablespoons vegetable oil in a large pot or Dutch oven over medium-high heat until shimmering (you’ll see ripples in the oil). Add a single layer of beef, chicken, and pork to the pot, being careful not to overcrowd—this is crucial for browning rather than steaming. Sear until deeply browned on all sides, about 2-3 minutes per side. Transfer to a large plate. The meat should have a rich, caramelized crust but will still be raw inside.
4. Continue searing in batches: Repeat with remaining meat, adding another tablespoon of oil before each batch if needed. Watch the fond (those dark bits on the bottom of the pot)—if it starts to smell smoky or looks very dark, deglaze with 2-3 tablespoons of water, scraping up the bits before they burn. This fond contains tremendous flavor that will enhance your burgoo.
5. Cook the bacon: Reduce heat to medium. Add the bacon pieces to the pot and cook, stirring occasionally, until the fat has rendered and bacon is crisp, about 4-5 minutes. Use a slotted spoon to transfer the bacon to the plate with the other meats, leaving the flavorful bacon fat in the pot.
6. Build the flavor base: Add the onions, bell pepper, carrots, celery, remaining 1 teaspoon kosher salt, and remaining ½ teaspoon black pepper to the pot. Cook, scraping the bottom frequently with a wooden spoon to incorporate those browned bits, until vegetables are softened and onions are translucent, about 6-8 minutes. Add the garlic and cook just until fragrant, about 30-60 seconds—be careful not to burn it as garlic can quickly become bitter.
7. Combine main ingredients: Return the bacon, seared meats and any accumulated juices to the pot. Add 1 (28-ounce) can crushed tomatoes, 4 cups of broth, 2 dried bay leaves, and 2 teaspoons dried thyme. Scrape the bottom thoroughly to release any remaining fond. Bring to a boil over high heat, which should take about 5-7 minutes.
8. Begin the long simmer: Reduce heat to maintain a gentle simmer (small bubbles breaking the surface). Simmer uncovered until the meat is fork-tender, about 2 hours. During this time, occasionally skim any foam or excess fat from the surface. Meanwhile, peel and cut 1 pound russet potatoes into ¾-inch pieces (about 3 cups). Store them in cold water to prevent browning.
9. Shred the meat: Using a slotted spoon, transfer all meat pieces to a cutting board. The meat should be very tender and pulling apart easily. Finely shred all meat with two forks, discarding chicken skin and bones. Return the shredded meat to the pot. This step creates the signature texture of authentic burgoo.
10. Add potatoes: Drain the water from the potatoes, then add them to the pot along with the remaining 2 cups broth. Simmer uncovered until potatoes are very tender when pierced with a fork, about 50-55 minutes. The potatoes should be soft enough to slightly break down, which helps thicken the stew.
11. Finish with vegetables: Add 1 cup frozen lima beans, 1 cup frozen corn kernels, 1 cup frozen sliced okra, and 2 tablespoons Worcestershire sauce. Stir to combine. Cook until the vegetables are heated through and the burgoo has thickened to your desired consistency, about 5-15 minutes. The stew should coat the back of a spoon but still be pourable. Remove and discard the bay leaves before serving.

Smart Swaps

• Replace the potatoes with parsnips (same amount) for a lower-carb alternative with a slightly sweeter flavor
• Substitute turkey thighs for the chicken pieces (same weight) for a leaner option that still provides great flavor
• Use fire-roasted crushed tomatoes instead of regular for a deeper, slightly smoky flavor profile
• Swap the lima beans for edamame (same amount) for more protein and a different texture

Make It Diabetes-Friendly

• Use turnips instead of potatoes (same amount) to reduce carbs by approximately 15g per serving
• Increase the non-starchy vegetables (celery, bell peppers) by 50% to add volume without significant carb impact
• Serve over cauliflower rice instead of traditional sides to keep the glycemic load lower
• Add 2 tablespoons apple cider vinegar at the end of cooking to help moderate blood sugar response

Pro Tips

• For maximum flavor development, make this stew a day ahead—the flavors will deepen overnight in the refrigerator
• If the stew becomes too thick during storage, thin with a splash of broth when reheating
• A splash of bourbon (about 2 tablespoons) added with the Worcestershire sauce adds authentic Kentucky flavor
• Serve with cornbread for an authentic Kentucky experience, or crusty sourdough for sopping up the rich broth