Photo by Andrew Hyslop

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18-24 servings 

  • 2½ pounds bone-in chicken thighs or leg quarters
  • 2 pounds chuck roast, cut in large chunks
  • 2 pounds pork shoulder, cut in large chunks
  • 2 pounds lamb stew meat (or 3 pounds bone-in shanks)
  • Rabbit pieces (optional)
  • 1 large sweet onion, peeled and cut in eigths
  • 5 ribs celery, cut in large pieces
  • 2 bay leaves
  • Small bunch fresh thyme
  • 3 to 4 quarts defatted chicken stock
  • Vegetables and Seasonings
  • 2 pounds peeled Russet potatoes, small dice
  • 1 large sweet onion, small dice
  • 1 pound peeled carrots, small dice
  • 1 cup celery, small dice
  • 1 green bell pepper, small dice
  • 1 red bell pepper, small dice
  • 1 tablespoon crushed red pepper
  • 2 cloves garlic, mashed
  • ¾ cup bourbon
  • ¼ cup Worcestershire sauce
  • ¼ cup Crystal hot sauce
  • 1 14½-ounce can diced tomatoes
  • 1 15-ounce can tomato purée
  • 2 cups fresh or frozen shoepeg corn
  • 2 cups fresh or frozen lima beans
  • Salt
  1. Place meat, onion, celery, bay leaves, and thyme in an 8-quart Dutch oven.  Cover with chicken stock, bring to a low boil, then reduce to a simmer and cook until tender, about 3 hours. Strain the stock, reserve meat and discard all bones and gristle, vegetables, and herbs. Chop the meat and reserve separately.
  2. Let chill overnight. Then remove fat from stock.
  3. Fill the Dutch oven with the chopped meat, along with all vegetables and seasonings, and enough of the reserved stock just to cover. Bring to a simmer.
  4. Simmer slowly, uncovered for 4-5 hours, until all ingredients are tender.*  Stir often to prevent sticking and add reserved stock sparingly if the stew begins to dry out. It should be very thick.
  5. Season with salt to taste. Serve in individual bowls with a side of cornbread.

Note: The burgoo can also be finished in a slow cooker. After steps 1 and 2 have been completed, mix the chopped meat, and all vegetables and seasonings in a large bowl and then pour into an 8-quart slow cooker or two 4 to 6-quart slow cookers. Add enough reserved stock to cover the vegetables about ¾, and simmer on low for 6-8 hours, or until vegetables are tender. Season with salt to taste.

  • from Chef Ouita Michel Of Wallace Station In Versailles, KY

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