Kentucky Burgoo

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“This is a cross between a soup and a stew that can be kept in the freezer for several months. Note: The voluminous amount of A-1 sauce and Worcestershire sauces is no mistake. It is recommended to use no less. Simmering Suppers, Harrowsmith.”
READY IN:
12hrs 30mins
YIELD:
3 gallons
UNITS:
US

Ingredients Nutrition

Directions

  1. Put all the meat into 8 quarts cold water and bring to boil. Simmer until tender enough to fall from bones, about 3 1/2 to 4 hours. Remove meat from stock, cool; bone and chop.
  2. Return meat to stock and add vegetables, tomato puree, A-1 and Worcestershire sauces. Simmer until all vegetables are done and stew is thick but still not soupy. Stir frequently with a long handled spoon, and adjust seasonings. Cooking will require 6 to 8 hours at a simmer. Garnish with parsley.
  3. Suggested Accompaniments: Bran Corn Bread and green salad. Kentucky Burgoo is often served in mugs rather than bowls. Yield: 3 gallons.

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