Kentucky Burgoo

"If it walked, crawled, or flew, it goes in burgoo." That old adage once applied to this classic southern stew, originally made with an assortment of game and livestock cooked in giant cauldrons known as burgoo kettles.

Course Main Course, Main Dish

Cuisine American

Keyword stew

Servings servings

Calories 522kcal

Ingredients

2.5 lbs. pork loin roast
3.5 lbs. whole chicken
3 quarts water
4 lbs. ground beef
6 cups whole kernel corn frozen
5 cups peas frozen
5 cups lima beans frozen
3 cups cabbage chopped
3 cups russet potato diced
3 cups yellow onion chopped
1 bottle tomato or vegetable juice 32 ounces
28 oz crushed tomatoes undrained and chopped
2 cups okra cut and frozen
3 cups carrots diced
1 1/2 cups green bell pepper chopped
3/4 cup celery chopped
1/4 cup flat-leaf parsley chopped
1 tbsp. crushed red pepper
1 tbsp. kosher salt
1 tbsp. celery salt
1 1/2 tsp. black pepper

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Instructions

Combine pork, chicken, and water in a large Dutch oven; bring to a boil over medium-high. Cover and reduce heat to medium-low. Simmer 2 hours.
Remove meat, reserving cooking liquid in Dutch oven. Let meat cool about 15 minutes. Remove and discard bone from pork; shred pork. Shred chicken, discarding skin and bones. Refrigerate shredded chicken and pork in airtight containers.
Brown one-third of ground beef in a large skillet over medium-high, stirring to crumble, until no longer pink, 6 to 7 minutes; drain. Transfer beef to a large bowl. Repeat procedure twice with remaining ground beef.
Stir ground beef, corn, peas, lima beans, cabbage, potato, yellow onion, tomato juice, tomatoes, okra, carrots, green bell pepper, celery, parsley, red pepper, kosher salt, celery salt, and black pepper into reserved cooking liquid in Dutch oven.
Bring to a boil over high. Reduce heat to medium-low, and simmer, stirring often, 2 hours, adding in shredded pork and chicken during last 15 minutes.

Nutrition