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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

Ingredients

  • 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

Directions

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.

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