Kentucky Burgoo
Submitted by chuck32244
Hearty Kentucky stew with beef, chicken, okra, succotash, and curry powder that’s been feeding Derby Day crowds and church suppers across the Bluegrass State for generations.
YIELD
4 servingsPREP
20 minCOOK
60 minREADY
80 minReal burgoo is legendary in Kentucky, traditionally made in massive pots for outdoor gatherings with whatever meat and vegetables are on hand.
This version streamlines things for a home kitchen but keeps the soul: beef and chicken simmering together with okra, corn, lima beans, tomatoes, and a surprising hit of curry powder.
It’s thick, filling, and the kind of one-pot meal that tastes even better reheated the next day.
Chef Tips
- Use bone-in chicken pieces for more flavor, then shred the meat off once it’s tender
- The curry powder is traditional in many Kentucky burgoo recipes (it’s not trying to be Indian food)
- Make this a day ahead - burgoo improves overnight as the flavors meld
- Serve with cornbread or saltine crackers for the full Kentucky experience
Ingredients
Directions
In a 4½-quart Dutch oven combine the water, undrained tomatoes, beef, and chicken bouillon granules.
Bring to boiling; reduce heat.
Cover and simmer for 30 minutes.
Add chicken pieces.
Return to boiling; reduce heat.
Simmer, covered, about 45 minutes more or until beef and chicken are tender.
Remove chicken pieces and set aside.
Stir potatoes, succotash, okra, carrots, onion, curry powder, and sugar into mixture in dutch oven.
Return to boiling; reduce heat.
Simmer, covered, about 20 minutes or until vegetables are tender.
Meanwhile, when chicken is cool enough to handle, remove meat from bones; discard skin, if any, and bones.
Cut the chicken into bite-size pieces.
Add chicken pieces to Dutch oven.
Cook about 5 minutes more or until the chicken is heated through.
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