Kentucky Burgoo Stew

A traditional hearty stew with a variety of meats, this is a Kentucky favorite. The meats are cooked separately and the whole stew is cooked slow on the stovetop to really capture all of the unique flavors. Serve with a side of cornbread.
  • Servings: 6-8
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 45 minutes


  • 2 tablespoons olive oil
  • 1 pound boneless, skinless chicken thighs, cut into bite-size pieces
  • 1 pound boneless, skinless chicken breasts, cut into bite-size pieces
  • ½ pound boneless pork tenderloin, cut into bite-size pieces
  • 1 pound beef top round, cut into ½-inch cubes
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 2 garlic cloves, chopped 6 cups beef broth
  • 1 (6-ounce) can tomato paste
  • 3 tablespoons Worcestershire sauce
  • ¼ teaspoon cayenne pepper
  • 1 (16-ounce) bag frozen corn kernels
  • 1 (16-ounce) bag frozen lima beans
  • 1–2 Yukon Gold potatoes, peeled and cubed
  • 2 tablespoons hot sauce


1. In a large pot, heat the olive oil over medium-high heat. Add the chicken thighs, chicken breasts, pork tenderloin, and beef. Cook, stirring occasionally, for 5 to 7 minutes, until the meat starts to brown.
2. Add the bell pepper, onion, and garlic and cook for 5 minutes more.
3. Add the broth, tomato paste, Worcestershire sauce, and cayenne. Bring to a boil, then reduce the heat to low, cover, and simmer for 1 hour.
4. Add the corn, lima beans, potatoes, and hot sauce. Cook over medium heat for 30 minutes, until thickened.
5. Ladle into bowls and serve.

Enter Your Log In Credentials
Send this to a friend